I bought a buck, two does, and a box of three rabbits (which all turned out to be male) at the auction in the spring. Both does were bred when we bought them. The first had her litter and was a good mom. She gave us 6 bunnies. The second killed all of her babies. We rebred them both. The first died during delivery of her second litter. The second killed all of her babies. We rebred her again, and she killed all of her babies. We rebred her once more, since she could produce one litter before fall, but we don't have much hope for it.
In the meantime, we've butchered all of the males except the buck, and all of the bunnies.
That put another 8 meals in the freezer, and one in our bellies. It also gave us another 8 starters for doggie stew. And the beginnings of a nice blanket.
These are our rabbit skins being stretched and cured. We sprinkle them with pickling salt and stretch them every day for about a week, until dry. Then we wash them in a bucket with Borax and hang to dry on a windy day.
Roast Rabbit
Put rabbit in a roasting pot with water, onion & garlic, or a leek. Roast until it pulls easily off the bone.
Sweet & Sour Sauce
2 Cups pickled beet juice
3 Tbsp brown sugar
3 tsp corn starch
Heat to boiling, 1 1/2C beet juice in saucepan. Add brown sugar.
Combine 1/2 C cold beet juice & corn starch. Mix well. Stir into boiling beet juice. Stir well until thickened.
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