SC - Coronation feast

[k&t Radford]

I myself remember raising rabbits as I was a young teen.  We raised & ate
some of our own livestock.  
The meatiest part of a rabbit is going to be much like a chicken, it will
be the rear legs and the breast (if I remember right).  As far as skinning
& butchering, I recommend that you leave that for someone who has
experience as if it is done wrong sometimes you can ruin the meat.  (that
is if you puncture the bladder & don't realize it)  To buy the meat
pre-dressed & cut can be costly if you go to a supermarket.  It is best to
go to a local rabbit livestock breeder/butcher. And for a small fee they
may even sell you dressed meats.
Hope this helps,		Krysta

- ----------
> From: Alderton, Philippa <phlip at morganco.net>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - Coronation feast
> Date: Thursday, January 13, 2000 9:45 AM
> 
> Lucretzia asks:
> 
> >Any ideas how many a normal bunny would feed as a mid-course dish? 
Phlip?<
> 
> It would obviously depend on how you served it, and the size of the
animal,
> but you can usually figure on a rabbit being the same size as a chicken,
so
> if you roasted or fried it, it would feed 4, made it into a pie, a table
of
> 8, and if you put it into a stews, as many as you want ;-)
> 
> Rabbit is a nice meat to work with- it's a bit exotic for most folks, but
> you can use it in any recipe you'd use chicken for. The same cautions
apply,
> though- a young rabbit can be cooked any way, an older rabbit, like an
older
> chicken, needs to be tenderized. The flavor things goes the same as well-
> older rabbits and chickens have a more intense flavor, so they do take
well
> to stew types of things.
> 
> Also, if you don't have enough rabbit, you can cheat a bit- add boneless
> dark meat  chicken to fill out the dish- we have specials here, where you
> can buy chicken leg quarters for $0.29 a pound- been living on them,
lately.
> 
> The rabbits I got for Ras' event were at perfect butchering weight- about
8
> weeks old, and very tender, other than the few I picked up at a livestock
> auction- do you remember how tough they were to skin, Ras? It's just a
> thing, where as they mature, their connective tissues grow more tough and
> dense, as with any other animal.
> 
> Phlip
> 
> Nolo disputare, volo somniare et contendere, et iterum somniare.
> 
> phlip at morganco.net
> 
> Philippa Farrour
> Caer Frig
> Southeastern Ohio
> 
> "All things are poisons.  It is simply the dose that distinguishes
between a
> poison and a remedy." -Paracelsus
> 
> Johnson: Oats -- a grain which in England sustains the horses, and in
> Scotland, the men.
> Boswell: Indeed, and where else will you find such horses, and such men?
> 
> 
>
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