with James and Paula Horvath
Saturday, May 11 10am-4pm
Sunday, May 12 10am-Noon
Materials fee: $20 (bring on your first day)
Bring a sack lunch and a sharp, fixed blade knife.
Rabbits are an abundant and sustainable food source. They are easier to raise than large livestock, have a lower feed to meat ratio, and are much easier on the land. Learn how to process rabbits in a good way, one that honors the animal. Experience the profound and humbling truth of what it means to be a meat eater and express deep gratitude for the gift of food.
Saturday: Learn the techniques to kill, skin, and clean the rabbit.
Sunday: Butcher and prepare the animal for cooking. Learn to use as much of the animal as possible. Participants will go home with a butchered rabbit.
VERY LIMITED SPACE!