The Great Rabbit Experiment

The Great Rabbit Experiment is a roaring success!!!!!  Last night, we had rabbit cooked on the grill and it was nothing short of phenomenal!!!!  In fact, when Wally brought it in and set it down on the kitchen island, we both started eating it and couldn’t stop.  We ate for quite a while before I even got out plates and dished out the rest of the meal.  It was so good we could have ate a meal of just rabbit.  Can’t wait to eat more.  I marinated the rabbit in olive oil, garlic, pepper, lemon juice and rosemary.

I put two Chinchilla does in with bucks last night and hopefully they’ll breed.  They are all first-timers so I don’t expect it will happen too quickly.  I wish I had an experienced Chin buck to use, but I don’t so I’ll have to make due.  I have to put nest boxes in with four does on the 14th so hopefully we’ll soon have lots of rabbit meat to eat.

The rooster butchering went okay, not great at first because my knives were not as sharp as they needed to be for a clean kill.  Neither of us had ever killed an animal before so it was a first for both of  us.  I put my rooster right in the pot which I have since discovered is not ideal; that you are supposed to let it rest in the refrigerator for at least 24 hours to maximize tenderness of the meat.  I’m not so sure that rooster’s meat is ever going to be really tender, not that there’s much meat on him to begin with.  It’s okay, he’ll make a good, rich stock for soup which is what I’m making.  I’ll cut the meat up into small chunks, maybe even run it through the food processor and if need be, add some additional chicken meat.  Cleaning the bird was not as hard as I expected it to be, not as easy as a rabbit, but not too bad either.  We won’t do any more butchering until it cools down.  The yellow jackets were very obnoxious.

Making butter with the Kitchen Aid did not go so well.  For some reason, I cannot get the cream to break.  I’ve read in one place that milk from late-lactation cows is more difficult to churn, but I can’t find additional references confirming that.  A local woman I know makes butter from her cow milk all year round so I’m waiting to hear if she can get her cream to churn from Gwen’s milk.

The Kitchen Aid is a wonderful invention … it’s a big, powerful machine.  I can’t wait to use it more and I will tonight to make up some soft goat cheese with chives.  I had a small batch of cheese I made from Gwen’s milk to which I added garlic, basil and extra virgin olive oil.  The cheese already had a yellow hue to it so adding extra virgin olive oil seemed the thing to do.  I made a ham sandwich and added the spread; it was great!

Yesterday afternoon, I got a small load of hay and straw to put in the ShelterLogic Hay House.  It will be good to get that filled up with hay again.  It’s a nice feeling to store up winter feed for the animals.  We need to buy another tarp to put over the cover of the building to help preserve it.  Wally has become a master ShelterLogic builder; he got it together almost completely by himself.

Off to do my chores before it starts raining.  They downgraded the amount of rain we were going to get with this storm so it shouldn’t be too bad, but it’s much more pleasant doing chores when it’s dry.  I have to work today.  My goal this week is to get through the week without getting upset.  I was in tears way too much last week.  Hopefully it will be slow as can be this week.  I don’t think I can stand another week like last week.  Then again, I have to, I have no choice in the matter.

Until later …

4 Replies to “The Great Rabbit Experiment”

  1. I can make butter easily in my $20 walmart blender, but in the Vitamix the cream never breaks. It just makes hot milk. Wonder if the Kitchen Aid is like that?

  2. A woman that gets milk from me makes butter in her Kitchen Aid on a regular basis. Apparently it takes upwards of 30 minutes to make it. She got milk from me this morning so I’m waiting to see if she is able to make butter from the milk. I tried it in my food processor as well and it wouldn’t break, but I didn’t let it go all that long.

  3. 30 minutes is minimum. sometimes it takes 45 depending on the temp/humidity…heck even the stage of the moon seems to matter

  4. Hmmmmmm … I’ve churned it a lot quicker but that may be because it was early stage lactation milk. As always, back to the drawing board.

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