Episode 2: Ok, Rabbits!, So I had the Rabbits in a bath of cold salted water for 48hrs, notice how the flesh is paler, at the front is the rear legs, (similar to a chicken leg), top left the loin, top right the front legs which are a lot smaller than the rear. I will now bone the meat, mince it with belly pork, sweet chili and seasoning, then the fun part, making it into sausages!. There is a reason for the delay in this post, logistics of the food festival, I have a ‘pitch’, my Butcher who supplies me with meat in my regular job has kindly lent me his shop for the day, so I have a place to give out samples. Food labelling is very important if I want to sell them, My boss has kindly given the recipe to her daughter, who is nutritionist, she will break it down and give me any nutritional information. My Butcher Tim is going to help me decide the water content and meat percentage. Overall I’m getting a good picture of what is actually involved in getting a food product to a shop. There is also packaging and brand to think about, I have decided on Poachers, an umbrella brand if you like, all game is covered then. Oh yeah, Sausages to make!.
Oh and thanks for the positive comments, I received an email from Casey de Pont saying she had a good response from my previous post, she also advised me to keep it PG and appetizing, don’t worry, I spared you the graphic details. You can email me, craigwills(at)mac(dot)com, if you have any comments or questions.
