One of the things I love about eating locally is the variety of foods that available. A couple weeks ago my brother-in-law asked me if I’d be interested in some meat rabbits. He had found a local lady that raised them and she had some that were almost ready. Last week he delivered my 2 fresh meat rabbits. My local grocery store doesn’t carry rabbit, I would have to drive all the way to West Side Market in Cleveland to buy some, and I don’t even know if those are local.
I was trying to decide how to cook them, when I remembered the Jamie Oliver cookbook I read last winter featured a wild game section. Since his recipes focus on fresh local ingredients I knew one of his recipes would fit the bill. After some searching I came across his recipe for: Grilled Marinated Rabbit and Rabbit Stew with Dumplings. I decided to try them both. The stew was my favorite, probably because I’m partial to stews with dumplings instead of grilled things.
I was happy to have all the ingredients needed in my pantry, and most of them were local. The garlic was from my garden and the herbs are potted in the living room. The pearl onions were the little ones from my garden and I happened upon oyster mushrooms at the market on Saturday. I didn’t have local dark beer, although if I got some Great Lakes that would count. I generally keep Guinness around for cooking.
I love learning new things, so it was interesting to learn how to portion and cook rabbit (I did take some photos but I’ll spare you, they’ll be on my Flickr if you want to see them). This wasn’t my first time eating rabbit, but it was for Mr Chiots. I also just found a local source for Muscovy ducks and I’ll be getting one of those soon, perhaps instead of a Christmas goose we’ll have Christmas duck. I can’t wait, I don’t think I’ve ever had duck before. I just found out that there are wild boar in Ohio! I’ll be encouraging Mr Chiots to go hunting for those now that he’s an accomplished hunter.
What’s the most interesting local item available to you?
- Leslie Penning on Making Yellow Tomato Preserves
- Anna on Molasses Caramel Corn
- Susie Weldon on About
- Sofie Dittmann on Making Kimchi
- Sam on Nourishing Raw Cheesecake (and it’s gluten free too)
Food Related Books I Love
I love learning new things too! Very interesting the rabbit stew, I would certainly give it a try if I had a local source. When my mother was newly married they were very poor and survived on rabbit for a whole year! Endless recipes!
Mr Chiots and I watched a show about the war and in England they encouraged the citizens to keep rabbits for meat. Since there was food rationing a lot of people did.
Learning new things and hearing about new veg/cooking ideas is one of the best parts about eating locally in my opinion. When stopping by the farmers’ market or going to a CSA pickup, I hear from the farmers and other “eaters” on their thoughts for preparing whatever is in plenty that week. Each week is different, and each week is a chance to try out a new thought (if one wants to, of course).
Thank you for sharing your rabbit experience, its all good to learn about.
.-= Mangochild´s last blog ..Spotlight: 2009-2010 Dark Days Weeks Two and Three =-.
There isn’t much that we can’t get locally. Benefit of living in a heavily agricultural area. The dairy products are probably the best. Especially the heavy cream with none of those weird thickeners the grocery store kind has.
.-= kristin @ going country´s last blog ..Betcha Can’t Guess What I Did Yesterday =-.
So true, our local raw milk is the best. The cream is so thick it’s like cream cheese, and the butter it makes is delicious!
We have buffalo locally. It’s very good and good for you as well. 🙂
Oh yes, we have several local buffalo farms as well. We enjoy buffalo burgers occasionally.
My Beloved and I have talked of raising meat rabbits and perhaps some for hair (making yarn and such). I have not done too much research just yet.
Great post and recipes.
thank you for sharing!
.-= Annette´s last blog ..I win!! =-.
We had a Muscovy Duck a few years for Christmas Eve dinner. It was good. I’d like to try a new recipe the next time just using the breast. I suppose the other parts would make good stock. I can’t wait to hear how the rabbit tasted. It looks delicious.
.-= Diane@Peaceful Acres´s last blog ..You Gotta Haves =-.
It didn’t taste like chicken to me. Tastes like rabbit. We really enjoyed it, I’ll be getting more when I have the chance at more local ones.
I’d love to make duck breast prosciutto sometime, I’ve heard it’s wonderful.
I love rabbit stew! And I love duck as well. We raised ducks, but didn’t get to eat them, just their eggs. The coyotes got to eat them. I just saw turkey eggs for sale at a local health food store and almost got them, but had other things on my agenda. Never had those before! I’d really like goose one day; just heard about smoked goose breast which has to be good. Of course, it’s hunting season now, we’ll be seeing some venison, but that’s not quite a rarity these days…
.-= Julia´s last blog ..Clementine Marmalade =-.
I used to raise Muscovy ducks and they make great eating birds; bigger than the average duck and much more gamey in taste..yum.
Enjoy yours 🙂