Basic Rabbit Butchery & Charcuterie

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Basic Rabbit Butchery & Charcuterie
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Portland Meat Collective says
An increasing number of local farmers and butchers are raising and selling rabbits these days. Why not learn how to bring them into the kitchen! Sarah Wong, French-trained butcher and co-founder of the Seattle Meat Collective, will teach you how to source local, sustainably raised rabbits, as you practice butchering your very own rabbit. We’ll then use our freshly butchered rabbits to learn ways to cure and preserve your own rabbit at home. We’ll feast on a lunch of saucisse de toulouse; pâté grandmère; and black pepper rabbit rillettes with a rhubarb mostarda. Sign up here: http://www.pdxmeat.com/2014/12/15/rabbit-two-ways/
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By: Portland Meat Collective

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