Rabbit is not a very popular meat in the United States. In Europe, however, it is commonplace with numerous traditional recipes in German, French and Italian cuisine. Where there are Rabbit recipes, there is also Rabbit Bone Broth as our forebears frugally used the whole animal for food. This was in keeping with the 1546 proverb, “Willful waste makes woeful want” and a similar saying first recorded in 1772, “Waste not want not“.
The popularity of rabbit as an environmentally friendly meat source is causing a significant change, however. Rabbit, which is all white meat, is starting to gain some serious traction on North American dinner plates.
Easy to raise, butcher and prepare, rabbits don’t need large tracts of land upon which to roam and graze. The average sized rabbit produces 6 pounds of meat on the same amount of food and water it takes a cow to produce 1 pound!
We all know that rabbits reproduce, well, like rabbits! They’re ready to eat in 10 weeks and super tasty too (like chicken!).
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© Sarah for The Healthy Home Economist, 2017. |
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