Joy and I have been talking about putting on workshops for a few months now. Rabbit raising by itself is not a profitable enterprise, unless you’re raising pedigreed, prize winning stock. Yeah, right. We’re thinking that workshops are the way to go to make our rabbits turn a little profit. By the straight up cash layout, we’re about breaking even on feed plus getting a little meat for our table. If you include our time, though, not even close.
An attendee of the seminar mentioned in the NY Times article. Photo credit: Holly Henderson.
I read a recent article in the New York Times, Hip-Hop Cuisine. The New York Times just loves rabbit. Someday I’ll collect and post all of their rabbit articles.This particular article opened with a rabbit slaughtering seminar put in behind a fancy pants restaurant in Brooklyn. The 9 attendees paid $100 apiece to learn to kill and dress a rabbit.
Part of our mission is to “give people… the tools to raise meat in their backyards.” To that end, we put on a workshop held, appropriately, in our backyard.
Since this was our first workshop and I failed to prepare in any way besides helping Joy clean the house, we didn’t ask for any compensation besides honest feedback. On a beautifully sunny Wednesday morning, our 4 adult and 1 kid attendees learned the ins and outs of caring for rabbits and how to humanely butcher. We taught the broomsticking method of stunning/killing.
We’d really like to put on some workshops somewhere other than our backyard. After the incident at Reed College involving the theft of laying hens, numerous angry vegetarian comments, and a death threat left on our blog, we’re leery of giving out our address. Crazy vegans thirsting for my blood! Ironic, no? On the other hand, it’s nice to show people how the rabbits fit in on our urban farm. On the other hand, we have no idea what the deal is with liability. In the end, we’ll probably do a bit of both. Putting on workshops for the general public at another venue and inviting friends to workshops in our backyard.
Viva La Revolution!
Sorry, I have nothing else to say. Other than you two are the awesomest.
Hmmm. Where to hold it? That is a hard one. I share your fears of having strangers come to your home. You don’t know who is coming or what their motives are.
Another issue to worry about is what are they tracking into your rabbitry? The few cases of RHD (rabbit hemorrhagic disease) that occurred here in the states in the last 10 years were from germs tracked onto the premises by visitors. RHD means the entire herd is put down.
I’ll keep thinking… perhaps something will occur to me about how to find a suitable location.
Hello!
I was poking around on the internet for a local source of rabbit meat and ran across your site. I used to raise rabbits for meat back in High School in the Albany, Oregon area in the early 80’s (I had a three female, one male operation). I now live in Hillsboro with my wife.
We love what you are doing!
My wife and I are considering growing rabbits for meat for ourselves and friends. We are looking for information on how its done today.
New season’s charges WAY too much for rabbit when they have it ($10.00/lb). Uawajimaya Asian Market in Beaverton sells rabbit, too, but it is so far away that we rarely go there.
Anyways …
I LOVE to cook. I have a wonderful recipe for you:
Grilled Rabbit Confit
http://www.theatlantic.com/food/archive/2009/10/recipe-grilled-rabbit-confit/29136/
I just made a very similar version of this recipe today from Michael Psilakis’ cook book (which I own). Then, I found this link to it online. I first brined the rabbit in some salt and brown sugar water for about 4 hours. I then followed the recipie but used allspice berries instead of juniper berries and I omitted the lemon Puree.
Oh, how delicious! My wife was SO happy!
When I make it again, I will lower the temperature to 225F as I think 300F is too hot.
I will look over you site some more …
Later,
Brent
Kelsey,
I just started raising rabbits for food myself. It is coming back, driven by the economy and the way that things are shaping, and I would think that as it does you will see more traffic. I have made an effort to build roomy hutches that allow for more social interaction by the rabbit herd allowing for some privacy as needed as well as keeping my 2 does and buck together and seemingly much happier in that they have matured together. I have not had my first kindle as of yet…so it is still a work in progress. I am fortunate to live on 7 acres, partially wooded, which produces a virtual rabbit garden. In large part they eat from what is gathered from the land, quite a savings and better for them I am told. I, like you, prefer to feed organic feed when needed.
Interesting reading regarding the vegan/vegetarian issues with rabbit farming. I have been on a blood type diet for about 10 years now and have never felt better. They tested the protein molecules of the different blood types with various foods and found that certain foods are more beneficial than others for the blood types. It clearly shows that we have different requirements and where some blood types are better off as vegans and vegetarians others clearly require meat. I am an “O” type, which has strong stomach acids to deal with breaking down meats, and find that I must incorporate meat in my diet for proper health.
I appreciate y’alls efforts here and what info that has been posted. I appreciate the blog on the use of rabbit pooh in that I am in the process of adding laying hens to the farm. Would you know if rabbit pooh would be good as a fish food? Just curious because I am looking at a barrelponics plant raising system which incorporates fish pooh as its source of fertilization. I would be interested in more info regarding uses for diatomaceous earth that was mentioned in an earlier blog. I plan on stopping by often to read your blogs and the helpful comments. I like the forum idea.
Respectfully,
Ron
South Carolina
Hi there Kelsy and Joy,
I am currently an NWSA Americorps Farm Educator at Zenger Farm who’s interested in hosting a rabbit butchery workshop at Zenger Farm. I am curious if you or anyone you know would be willing to teach the workshop?
Thanks!
lyndsey@zengerfarm.org