Poor Peter Rabbit and chums

[Gordon Steadman]

My wife likes rabbit meat about as much as any. Ever since we have been in France, we have kept chickens both for meat and eggs and it has usually fallen to me to translate them from running around on their own legs to roast or stew.

Anyway, a few months ago, Ronnie announced we were going to start keeping rabbits and so that is what happened.

We bought a really pretty doe and it seems that things had been happening before we bought her home wot shouldn't have. Only her bruvvers had been with her so how come she suddenly gave birth to four little bunnies? She is Peter Rabbit brown, big eyes and sleek coat.

I have not exactly been looking forward to the translation process. Most chickens are not exactly pretty and not a lot of bonding goes on. Rabbits on the other hand are extremely pretty and sweet and you have to force yourself to treat them as future meat rather than pets.

Anyway, today the time has come and so we gathered them together and went off to see some friends who run a farm. Mike showed me the despatch process and skinning and Paula showed Ronnie the messy bits. I'm glad she does that as of the two processes, I would rather avoid that one.

It was quick and clean but I hate it just as much as killing anything else. I have trouble squashing ants which Ronnie does without a thought. I do think that if I am prepared to eat meat, I should be prepared to kill an animal to do it. The standard bit from most of our friends is "how could you" whereas I ask them "how could you not" The problem is that food comes plastic wrapped and they don't have to think about it.

Our doe was introduced to one of Paula and Mike's bucks. About three seconds later she was ravaged mercilessly - felt quite guilty although I think I saw a small gleam in her eye:eyebrows:

This probably means that in about 18 weeks down the line I am going to have to repeat the process, this time without guidance.

Much as I do hate it, I am going to savour every mouthful.

[CageyH]

I really like rabbit meat and rabbit based pate.
You think rabbit is tough. We recently dispatched a pig close to 200Kg for saucisse and pate. That was hard work.
All the processing was done by hand.

[Macca]

. I do think that if I am prepared to eat meat, I should be prepared to kill an animal to do it. .

I agree. it's not an easy thing for a city-boy like me though. Especially when you spent your formative years watching television packed with anthropomorphisised animal characters. Air-rifle at medium to long range just about do-able for me. Never felt great about it but I suppose that's a good thing.

[Gordon Steadman]

I really like rabbit meat and rabbit based pate.
You think rabbit is tough. We recently dispatched a pig close to 200Kg for saucisse and pate. That was hard work.
All the processing was done by hand.

Our friends at the Ferme Auberge keep sheep, pigs and goats as well as the small animals. They are not allowed to do the big animals because they provide food in the restaurant. A local butcher used to kill for them but he has been fined for doing it at the farm so they have to take it all to the abattoire to get it certificated.

I have helped them with the butchering and sausage making before and its damned hard work. I just hope Ronnie doesn't suddenly announce that we are to keep pigs and goats. Mind you the barbecued kid we had last year was wonderful.......

[Gordon Steadman]

I agree. it's not an easy thing for a city-boy like me though. Especially when you spent your formative years watching television packed with anthropomorphisised animal characters. Air-rifle at medium to long range just about do-able for me. Never felt great about it but I suppose that's a good thing.

Absolutely. I would hate to think that the process would be anything less than unpleasant. Anyone who enjoys killing should try the same treatment as far as I'm concerned. You only have to see how animals are put together to see we developed from the same stock and have just travelled a different road.

[CageyH]

Our friends at the Ferme Auberge keep sheep, pigs and goats as well as the small animals. They are not allowed to do the big animals because they provide food in the restaurant. A local butcher used to kill for them but he has been fined for doing it at the farm so they have to take it all to the abattoire to get it certificated.

I have helped them with the butchering and sausage making before and its damned hard work. I just hope Ronnie doesn't suddenly announce that we are to keep pigs and goats. Mind you the barbecued kid we had last year was wonderful.......

The pig was killed at the abattoir, but everything else was done at the farm. They used to kill the pig at the farm as well, but recent law changes prevent that from happening now.
It's all done in a weekend from live pig to saucisson, saucise and pate.

[sparrow]

I go fishing and catch trout..my missus eats em. However two years ago I caught a second salmon for that year. She fought long and hard and just before my mate hauled her out of the river she was absolutely knackered. Was slowly shaking her head in an attempt to shake the lure. Two minutes later she was dead. I felt terrible and had to hold back tears ..I still fish and still kill..but dont like it..killing fish that is..

[Mr Kipling]

Never thought of you as a MURDERER, Gordy.

[Gordon Steadman]

Never thought of you as a MURDERER, Gordy.

Well, there you go. You never can tell.:guns:

I suppose we could just eat cake. Got any spare?

[Mr Kipling]

Couldn't do it myself. Never was happy eating meat and gave it up 27 years ago. To be honest though i do miss chicken and roast beef - not to mention a bacon sarnie well done with brown sauce.

I make do with quorn roast sarnies for work quite often.

[Gordon Steadman]

Couldn't do it myself. Never was happy eating meat and gave it up 27 years ago. To be honest though i do miss chicken and roast beef - not to mention a bacon sarnie well done with brown sauce.

I make do with quorn roast sarnies for work quite often.

I fully understand the decision to give up meat and have some sympathy with the position.

For me though, there has never been a real problem. All the arguments have been going round and round and are not worth getting into here. My point is, of course, that people should be aware that eating meat means that something has to die for it. No-one should be so divorced from reality that they are not prepared to at least give some thought to what they do rather than just remove the plastic wrap.

[Mr Kipling]

What you say is true, and i wouldn't dream of inflicting my views on others. I think it's fair to say though that for a great many, it's easier to just not to think of the reality.

Somehow i don't see you as a "French Fancies" person.

Bakewell Tart? Almond Slices?

[Gordon Steadman]

What you say is true, and i wouldn't dream of inflicting my views on others. I think it's fair to say though that for a great many, it's easier to just not to think of the reality.

Somehow i don't see you as a "French Fancies" person.

Bakewell Tart? Almond Slices?

You got me:lol:

In fact it surprises many of our friends that I am a puddings and cakes lover. For tea today, I made a particularly scrumptious concoction. Sponge fingers, fresh raspberries from the garden, strawberry jelly all topped with a mousse made with lemon jelly and evaporated milk.

My wife, who is struggling with what looks like some kind or pre diabetic condition measured her sugar levels afterwards and they went off the dial.

Our friends are surprised because I am stick thin (my wife is slim too). Always have been in spite of stuffing creamy things all my life.

However, we eat fresh from the garden, have a high protein, highish fat, low carb diet in general so the occasional lash up like today won't hurt us.