I was fortunate to get to Slow Food Saddleback’s “Small Critters Butchery Workshop” in Gerringong on Friday night.
Harrison, the Butcher from Berry (sounds like a Victorian-era villain!) showed us how to bone out rabbits, ducks and chickens. He then demonstrated tying them up in rolled roasts in preparation for a Slow Food lunch on Sunday.
It must have taken us close to an hour to bone out the rabbits. Check out how quickly this guy on YouTube does it!
The rabbits they had were wild ones, harvested by shooters somewhere up around Kyogle. I had forgotten how small wild rabbits are (I haven’t seen any for a long time!) – these were about 700 g dressed, whereas my rabbits dress out to 2 kg or more. Farmed rabbits are a totally different meat from wild rabbits.
Here’s me working on my rabbit:
If you’re interested in learning more about Slow Food Saddleback, email Kirsten McHugh.