Canned Meat Recipes: How to Can Rabbit

By The Mother Earth News Editors
Published on August 13, 2013
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PHOTO: FOTOLIA/ROMAN IVASCHENKO

How to Can Rabbit

This was our first year on our little 10-acre plot of land. We have had such a wonderful time together fixing up and planting our first garden, and raising rabbits and fowl for our table. Since the summer here is so hot, it isn’t practical to keep the rabbits through it. Therefore, last spring my husband spent several days butchering our winter rabbits. Most people put their butchered rabbits into the freezer. We have done this, too. But this time we decided to can our rabbits. You cannot imagine how wonderful they taste until you have had them canned. Here’s our sure-fire method for how to can rabbit.

Canned Rabbit Recipe

Clean and cut the rabbit into serving-size pieces. Pack tightly into wide-mouth canning jars.

Add to each jar:
1 tablespoon McCormick’s original chicken seasoning
1 tablespoon onion-garlic wine or any dry white wine (We make our own onion-garlic wine, so you won’t be able to find it on supermarket shelves.)

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