I am glad to see that many of you made it to the local meat fair that we had at the Metrocenter in Binghamton last night. If you didn't make it here is a little review of what went on.
The event was organized by Laura Biasillo who works for Cornell Cooperative Extension and is part of Senator Libous' "Buy from the Backyard" campaign. This month the focus of the "Buy from the Backyard" monthly newsletter was CSA's. So this event was created to help get the CSA's out there as well as let people taste the different meats.
There was rabbit (ours), Chicken (ours), Beef, Goat (Boer Bakery), Turkey (King Hill Farm) and Pork.
Matt from Down to Earth Whole Foods was the chef who created all of the dishes and let me tell you they were AMAZING!!!! My favorite of course was the Southwest Black Bean Chicken because it was Spicy! The rabbit stew was delicious as well with a creamy type broth flavor! Eric like the Beef brisket and Julianna enjoyed the quiche he made!
A lot of people that tried the Rabbit stew had made the comment that it tasted a little fatty. I just want to clarify....the fatty-ness did not come from the rabbit. Any homemade broth has a certain amount of creamy fat to it. It tends to be more fatty than salty. Whereas the broth that you buy in the store is more salt, less fat. His broth was different also in the way that he used the carcasses from all of the animals (turkey, chicken, rabbit, beef, pork...) to make it. It had a unique flavor and to me was absolutely creamy delicious. It was better than the broth I remember my grandmother making when I was younger.
Rabbit is an extremely LEAN meat! there is not a lot of fat to it therefore it should not have a fatty taste. It was the broth that made it seem that way!
Either way it was a great market, a great event and it was great to educate a lot of people on rabbit meat. Obviously rabbit meat is not something that is a staple in everyone's home or mind as something to eat. In other countries it is one of the main meats but here it is "exotic!"
Not only did we sell a lot of meat but we sold a lot of the teas that I just finished! I hope you enjoy them!
I figured I would share some recipes with you from the event. Of course they are the Chicken and Rabbit recipes!
Southwest Black Bean Chicken
2 lbs free range chicken breast
1 yellow onion (chopped)
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 cup black beans
1 tomato (chopped)
1/4 cup olive (chopped)
Less than a 1/2 tbsp of each of the following:
sea salt, black pepper, paprika, parlsey, cayenne, cilantro, crushed red pepper flakes, garlic powder.
Cook the chicken. Shred it. Mix all of the ingredients together and simmer together.
3 cups vegetable or beef stock
1 cup water
1 lb fresh rabbit meat (chopped)
1 onion (chopped)
1 carrot (chopped)
1 clove garlic (chopped)
1 tbsp arrowroot flour
1 celery stalk (chopped)
2 red potatoes (chopped)
1 sweet potato (chopped)
A 1/2 tbsp each of the following:
sea salt, black pepper, paprika, parsley, thyme, sage, onion powder, caraway seed
Put all ingredients in a pot and bring to a boil. Cook until the meat and the potatoes are cooked through.
I hope you give them a try! They were absolutely delicious!