Welcome the Oz Family Farm to the Saturday market.

They have rabbit meat and rabbit manure for sale.

They are located in the Anderson Valley.

For more information 707 857-3503

Nutrition Information About Rabbit Meat

• Rabbit meat is all white meat.

• Rabbit has 795 calories per pound. Compare: chicken at 810, veal at 840, turkey at 1190, lamb at 1420, beef at 1440 and pork at 2050.

• Rabbit has the highest percentage of protein.

• Rabbit has a lower percentage of fat than chicken, turkey, beef, or pork with unsaturated fatty acids at 63% of the total fatty acids.

• The cholesterol level in rabbit meat is much lower than chicken, turkey, beef, pork.

• The U.S. Department of Agriculture has stated that domestic rabbit meat is the most nutritious meat known to man.

• Research shows that rabbit meat has been recommended for special diets such as for heart disease patients, diets for the elderly, low sodium diets, and weight reduction diets.

• Because it is easily digested, it has been recommended by doctors for patients who have trouble eating other meats.

Rabbit meat can be used in most of the ways in which chicken can be used. It is fine grained and mild flavored, and practically all of it is white meat. Like other lean meats, poultry and lean fish, rabbit meat is a good source of high quality protein.

Small young rabbits (fryers, 1½ to 2 pounds ready to cook) may be fried satisfactorily in much the same way that chicken is fried. Or they may be stewed and the meat used in various recipes.

Larger fryers and roasters need long, slow cooking in a covered pan to make them tender. Best methods of cooking them are stewing — that is, simmering in a small amount of water – and braising – first browning in a little fat and then cooking slowly,with or without added liquid, on top of the range or in the oven. Liquid used in braising may be a sauce that adds flavor to the dish.

For most recipes, the rabbit is cut in serving pieces before it is cooked. Cut large rabbits into 9 or 11 pieces — the 2 forelegs, 4 pieces from the 2 hind legs and 3 or 5 sections of back.

 Here’s some basic rabbit culinary information

and doesn’t rabbit in an ancho blackberry sauce sound good  from Bobby Flay