First, I have to apologize to all of you who were anxiously awaiting part two of spring cleaning in July, now August. Truth be told, I was a little overly optimistic about what we could accomplish and things aren’t quite back together yet. Story of my life.
Anyway here’s today’s post —
I can’t believe it. I actually cooked a rabbit start to finish. Granted it had already been butchered and was sitting in my fridge, but I’m proud of myself just the same.
Twenty years ago, I was a vegan — no meat, no milk, no eggs, not even honey. I stayed a vegan until about 2004 or so. I just had this feeling is was time to incorporate dairy and eggs back into my diet. Good timing because shortly thereafter, I went to Italy on a little vacation and was introduced to one of the great loves of my life — gelato. Mmm. Anyway, I continued to be a vegetarian up until the beginning of this year.
Last fall, we got rabbits — two beautiful New Zealand Whites. We named them Adam and Eve. Shortly before Christmas, we got another female, Joy (Joy to the World to be exact, Thomas named her). In the spring, Eve had her first batch of babies. I watched these cute little bunnies grow up knowing full well, that one day, they would be on my dinner table. The question was, was I going to eat them. I put off answering that question for a long, long time. Finally, one day while kneeling in prayer, I got the distinct impression that I needed to put my big girl panties on and eat the rabbits. I knew that if I didn’t eat them, my children wouldn’t eat them, and one day, eating rabbit might just be our means of survival.
So now, I eat rabbit, and I actually like it. When we first decided to raise rabbits for meat, several people were quite vocal in their opinions. I heard more than one eww. I didn’t really get it. I mean if anyone should have been grossed out about it, it should have been me who didn’t eat animals in the first place. Rather than being grossed out by the whole thing, I had a calm feeling of reassurance knowing where my food had come from. These animals had been treated with respect and loved from start to finish.
The first time Greg harvested the rabbits, I was filled with an overwhelming sense of gratitude for a loving God that had provided us with everything we needed to be healthy and happy in this life. There is not a day that goes by that we don’t thank Our Heavenly Father for our animals and ask His blessings to be upon them.
Sorry, I didn’t mean to get all preachy on you. This was supposed to be a post about cooking rabbit — so here you go. We’ve tried a bunch of ways and this is by far our favorite.
Rub your rabbit pieces with olive oil and sprinkle on some Montreal Chicken Seasoning — don’t be stingy. We like to let it marinate for a bit, but you can also start cooking it immediately.
Heat your grill up to about 400-450 degrees. Place the pieces on the grill and cook for about 2 minutes. Flip them over and cook for another 2 minutes.
Our preferred method of baking it is in a sun oven for about two hours. However, if this is not an option (like you forget to put it in early enough), put it in a regular oven set at 350 for about an hour. After it’s done, your home will smell absolutely wonderful and it will look delicious.