Donna Wildwood 288 Posted August 5, 2015 Report Share Posted August 5, 2015 Well I did it, I proccessed my 16 week old french lops. They dressed out at an average of 2.2lb each, which whilst isn't the most impressive i have heard of, they were reared on minimal pellets and foraged greens in a family group, in a free range colony. I made a vat of casserole, onions, garlic, new tatties and some thyme. Bit of milk for extra goodness. We had some for tea last night and it was the best ever. No gamey taste like you get with the wildies, but more flavour than chicken I have 6 pots in the freezer for the winter, ferts got the heads etc and my skins are in the tannining solution. The only thing I didn't use was the intestines, but they went in the hot compost so zero waste. I am chuffed to bubbles. Next batch is about 5 weeks away from being ready, with some really prettly colours with them. All in all, I am very pleased 9 Quote Link to post Share on other sites
keepdiggin 9,208 Posted August 5, 2015 Report Share Posted August 5, 2015 pics? alive and cooked? Quote Link to post Share on other sites
Blackbriar 8,568 Posted August 5, 2015 Report Share Posted August 5, 2015 (edited) What time's tea down your way ? Edited August 5, 2015 by Blackbriar 2 Quote Link to post Share on other sites
kanny 19,322 Posted August 5, 2015 Report Share Posted August 5, 2015 (edited) Mmmmm stew rat...slow cooked rabbit bolognese is one of my favourite for rabbit. Edit to add quite fancy doing a deboned rolled rabbit with harrisa and apricot and prunes in the tagine... Maybe this year Edited August 5, 2015 by kanny 1 Quote Link to post Share on other sites
Donna Wildwood 288 Posted August 5, 2015 Author Report Share Posted August 5, 2015 pics? alive and cooked? theres pics here somewhere of em 8 weeks, but I ate/froze them once cooked without taking pics, sorry lol! Quote Link to post Share on other sites
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