Rabbit, whether wild or domestic, is a great lean meat. The entire body is dark meat and one rabbit can easily feed 4 people.
My favorite way to prepare rabbit is to “oven fry”. It keeps the meat tender and has less breading than typical frying or deep frying. I use a Dutch Oven but you could use a deep lidded casserole dish as well.
- 1 whole rabbit cleaned and cut up into 5 pieces (2 back legs, 2 front legs, 1 back)
- Fine ground cornmeal
- Lard or butter
- Salt and pepper to taste
- Preheat your oven 350F
- Melt your lard/butter in the bottom of your Dutch Oven, about a tablespoon.
- Coat each individual piece of rabbit in the buttermilk then the cornmeal and place in the Dutch Oven.
- Put the lid on your Dutch Oven and place in the oven.
- Bake for 45-50 minutes at 350.
Until next time,
Mrs. Kay L Rice
There is something about the flavor and texture of real butter. I have made butter for years. I bet images of a woman hunched over a butter churn for hours is popping up in your mind. But honestly, depending on how much you make it takes about 20 minutes. Now, once in a while I will add herbs, garlic and even dried peppers to give extra flavors and color to my butter but for plain every day use you don’t need to get fancy.
Here’s what you will need:
- A food processor (hand crank or electric)
- A coffee filter or cheesecloth
- A pinch of salt
- Whole fresh milk (with cream) or heavy whipping cream. I normally use a half pint for each time.
- Pour your cream into your food processor.
- Add a touch of salt.
- Process on high speed for 5 minutes.
- Open your processor, the contents will be a thick cream almost but not quite solid.
- This is important. Take the blades out of your processor and scrape them off on your mixture. Using your cheesecloth or filter, drain off the liquid into another jar. This is your buttermilk. I will press my mixture to get as much of the liquid out.
- Set the liquid to the side. Put a lid on it, refrigerate it for other baking.
- Back to your butter. Put the blades back in the processor.
- Continue to process for 10-15 minutes, stopping to pulse every few minutes.
- You will see your butter forming into a thick “ball”.
- Scrape your butter into a “butter bowl” and refrigerate.
- You can also roll it and keep it in parchment paper to refrigerate as well.
I hope you enjoy.
Until next time,
Mrs. Kay L Rice
For some time now, I have been lost and living in the “city”. I’ve been longing to return to having some land and the ability to have a large garden, having my hens again maybe a few meat rabbits, a house with a cellar for canned goods and a place that felt like me.
Well, prayers have been answered and we have found our little house in the woods. We know that God placed this place in our hands to love and care for and we are now moving along and getting settled in. I’m so excited to plow up the garden so its ready to go in spring. I’m looking forward to building a coop and having some nice hens making their home there. Most of all, it will be wonderful for my husband to tell me he’s going hunting and will be late for dinner instead of being back in 2 weeks.
With all that said, its been a bit of a struggle preparing the house to be moved into, moving AND preparing the pantry for winter. No the canning doesn’t stop just because we are moving. The crops don’t hold off and winter is right around the corner. I look around my office /sewing room in the loft and I have a beautiful view of the woods (and deer) in our back yard. The birds and crickets are such a pleasant sound compared to the busy noise in town.
So we are home. The Lord has abundantly answered our prayers for a place that is us and we are very grateful.
Until Next Time,
Mrs. Kay L. Rice