Rabbit meat can be used in any recipe calling for chicken. Examples are pot pies, stews, or casseroles. Pressure canned rabbit (chicken and venison too!) is very moist and tender.
|Boil or cook rabbit meat until about 2/3 done or no longer pink|
|Remove the meat from the bone|
Place the entire rabbit into boiling water and boil until approximately 2/3 cooked or until meat is white and has very little pink. Cooking the meat makes it much easier to remove from the bone.
|Loosely pack meat into jars|
|Add 1 teaspoon of salt to each quart|
Now add a little of the broth the rabbits were cooked in, leaving approximately 1 ¼ to 1 ½ inch head space. Wipe jar rim to insure a good seal and apply the 2 piece lid to fingertip tight.
|Add broth, wipe rim and apply 2 piece lid|
|Canned rabbit meat ready for the pantry|
I have sauerkraut fermenting and many of my peppers are coming in and soon I'll be busy canning tomatoes. What's in your garden and what are you canning this summer?
More Information on Rabbits:
-Nutritional Valve of Rabbit Meat
Other Canning Recipes:
Sauerkraut in Mason Jars
Easy Garlic Dill Pickles