Rabbit Butchery Workshop 6/10

Rabbits are being hailed as a sustainable meat and a culinarily adventurous alternative to chicken. In this hands-on butchery workshop at SHED, learn how to masterfully butcher rabbits for culinary preparations such as terrine, pate, and confit with the ranchers who raised them.

Mark and Myriam Pasternak manage Devil’s Gulch Ranch as a diversified family farm in Nicasio, Marin County. They raise pastured pork, grass-fed lamb, and rabbit, and wine grapes. Education is key to the Pasternaks’ mission. In this workshop, Myriam will give an overview on rabbit raising and husbandry, and Mark will show participants how to cleanly butcher rabbits for various culinary uses, which they will then get to take home. The workshop will end with a tasting of prepared rabbit from the SHED kitchen.

Devils’ Gulch rabbits are raised without hormones and antibiotics, and they are fed a locally milled, corn-free pelleted alfalfa ration. To protect them for predators, each breeding doe is housed in her own 30 x 30-inch cage in a barn, and babies are kept with their mothers until they are weaned.

Bring your apron and chef’s knife. Or come pick one up at SHED! Each workshop participant will receive 10% off of retail purchases at SHED the day of the event.

TIME

Jul 10, 2016
1:00 PM - 4:00 PM

LOCATION

SHED Grange
25 North St, Healdsburg, CA, United States

Fee: $50.00