Cooking with Rabbit

Life is busy at Glenmirril Farms! In the last couple of weeks, I've been outside fencing in our new pasture (where there will one day be Highland cattle) and working on finishing our new sheep shelter. But I did manage to get Cooking with Rabbit out. Rabbit was once considered the meat of kings. It took wealth and land to house a rabbit warren. Rabbits were, therefore, a very expensive meat in medieval times.

Fast forward to colonial America where rabbit was almost certainly popular to those who could shoot the local wildlife 'for free.' 

We have long since gotten away from rabbit meat, which is a shame, because it's one of the healthiest meats out there, high in protein and low in calories.

In today's world, I thought I would have trouble finding enough recipes to fill a cookbook. The opposite turned out to be true. I was surprised to find so many rabbit recipes online that the real problem was keeping the book to a reasonable page count.

The book ended up with selections of recipes in numerous cooking methods--braising, roasting, grilling, thermomix, sous vide, stews, and more--and from all over the world and even medieval recipe books.

The book includes a section for notating how you might mix and match these recipes in ways you find you like and adding your own recipes you create or find.

If you'd like to see one of our recipe testings (albeit with chicken), look here.

Find it currently at amazon and be sure to let me know at my facebook page or here if you try some of the recipes and what you think of them!