Back to the Rabbits

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Hybrid meat bunnies

I haven’t posted about rabbits for awhile, especially considering the name of this site. There have been a lot of changes in the past few months.

The biggest and best change is that I finally replaced the roof on my barn. For two years whenever it rained the poor bunnies had to live with the occasional drip which slowly turned into a constant drizzle as the tarp I put up weathered away. I even lost a whole litter once when they were drowned by accident. That was a horrible experience. Now I’ve installed a nice new metal roof that I’m proud to say I built myself and learned a lot in the process. I still have work to do on it yet like fascia boards but at least things are now watertight. You wouldn’t believe the constant anxiety it was causing me knowing the rabbits were living without a proper roof! Summers were fine but spring and fall are very wet here. Soon I will be replacing the old falling-off, flip-up garage door with some nice dutch barn doors. To these I would also like to add a dog/cat door so my team can maintain a constant mouse vigil.

I also went through a paring down process with the rabbits themselves. My first purebred rabbits here were Silver Martens, as that was all I could get at the time. While they were nice rabbits, they just didn’t grow fast enough or large enough for me to be viable as meat rabbits. So I got rid of them.

Now I’m down to four does and two bucks. I have Esther, my reliable Creme d’Argent doe, Samphire, my Californian doe, Tuna, my Black Otter Standard Rex doe and Bluefin, her daughter, a Blue Otter Standard Rex. My bucks are Scorch, the Californian and Timmy the Black Otter Rex. It’s a nice variety and a good number for me right now I think.

As of this moment all of my does are (fingers-crossed) bred. I’m expecting a litter of Cal/Creme meat hybrids, a litter of pure Cals, and hopefully two litters of Standard Rex. Three of those litters are due this Wednesday. Nest boxes go in tomorrow.

I resisted getting Californian rabbits at first. Not sure why, I guess they looked kind of boring to me as predominantly white rabbits. Now I’ve changed my mind, and I really like my Cal pair. They were skittish at first, but have calmed down a lot as adults and seem to enjoy petting. They are never, ever aggressive. I also love Esther, my Creme doe. She’s been with me from the beginning and was a gift from a local rabbit breeder. She’s a big, beautiful, sweet girl who is a fantastic mother, does excellent on forage and has never shown a hint of aggression, ever.

Then there are the Rexes. While Timmy, who is an ex-pet rabbit would never think of being mean (he is also the only rabbit who I can free range in the yard and trust to return to his cage), the girls have had their moments. Both Rex does have stomped, growled, boxed and lunged at me, although I’ve never been bitten. I’m kind of split on the issue because I really like both of them as breeders (not that they’ve proven to be reliable mothers yet at this point), but I also don’t see the point of having aggressive rabbits here at all. It’s possible they act out primarily when hormonal, so I’ll have to be mindful of that. They’ll have a chance to prove themselves as moms in the next few weeks and that will help my decision, I’m sure. At least I hope it does.

They’ve been very good lately, but that may be because spring brings lots of fresh treats. If they continue to be aggressive with me once they have kits, I think I’ll have no choice but to cull once the kits are weaned. I do not want to be bitten by a rabbit.

Check back soon for baby bunnies!

Simple Rabbit Liver Pate

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If you raise meat rabbits, you probably have lots of rabbit liver. I like sauteed fresh livers with crispy fried sage and garlic, but with a little extra effort you can make a delectable and creamy liver pate. The proportions are not so important, but I find that using my copper pan makes a better tasting pate than non-stick.

Rabbit Liver Pate

Fresh livers from 4 rabbits
2 cloves garlic
Sea salt and fresh ground pepper to taste
1T butter
1T cognac

Add butter to a copper saute pan on medium high heat. Salt and pepper your rabbit livers on both sides and saute for about 1-2 minutes per side. The centers should still be pink. Slice garlic and add to pan when you have about 2 minutes cooking time left. Remove livers when done and set aside. Add cognac to garlic in pan and cook for another 2 minutes. Remove from heat.

Add livers, garlic and pan drippings to a food processor. Pulse until very smooth and add more salt if required. Serve warm or cold with toasted baguette rounds. Can also be frozen. Serves 4. Enjoy!

Rabbit Carpaccio

DSC_0009Some people get cravings for carbs, I get cravings for raw meat. That’s why I was super excited to try a rabbit carpaccio dish ever since I started raising my own rabbits. The loin cut is such a tender and finely-grained morsel that I always feel absolute simplicity is best. There is nothing much simpler than this recipe and it is so fresh and delicious. I also call it rabbit sashimi and the flavor and texture reminds me of a mild raw tuna. Sushi lovers will appreciate this dish.

Rabbit Carpaccio

1 Fresh rabbit loin
Half a lemon
Salt to taste
Extra virgin olive oil

Remove the silverskin from the loin and slice it thinly. Place the slices in a single layer on a plate and sprinkle with salt. Squeeze on lemon juice and drizzle with olive oil. Serves 4 to 6 as appetizers.

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Trials of a Farmer with a Broken Foot

It’s been four days since I broke my foot. In that time period I have hopped, rolled, crawled, balanced, hoisted, scooted and cried from frustration. Let me tell you, a broken foot is not just an major inconvenience, it is a total lifestyle change.

Do crutches look easy to use? They are for the first ten minutes. I learned fast that you are not supposed to bear weight under your armpits and trying to will hurt you and possibly cause nerve damage. This means all of the strength needs to come from your hands, arms, shoulders and chest. Areas of my body that could probably have used a little work. Well they’re getting it.

On day two of my break, the rest of my body hurt way worse than the busted foot, which felt fine other than being very swollen and bruised, even though I was not on painkillers. My good leg was a tight ball of stress, my abs were so wrecked it hurt to cough and I was totally exhausted. Many times I found myself hungry or thirsty but did not have the energy to crutch myself the thirty feet to the kitchen. Not to mention I couldn’t carry anything back to my desk where I was set up anyway. Any eating or drinking had to be done standing at the kitchen counter.

All of this is nothing considering I have a small farm to take care of by myself. Usually my daily chores take about an hour, and consist mainly of feeding and watering the rabbits and poultry and collecting eggs. Outdoor rabbit tractors also need to be moved to fresh grass daily. The first day I managed to get the chores done to my satisfaction, even though the tractors had to stay put. It took me almost two hours and felt like I had just run a marathon. The only way to carry things was to abandon crutches and hop on one foot. This of course also entails hopping back to wherever you left your crutches, trying not to trip and fall on your broken foot. Sigh. Much spillage and panting ensued.

My life before the broken foot was very full, I was busy all day long running back and forth. Did I mention I also have a small business to run in addition to the farm? Well I do. Luckily I can still sit at a desk and stand at a workbench for short periods so I can complete these tasks with some competence.

I am very lucky to have help. This past weekend my lovely boyfriend came over and did absolutely everything for me. He cleaned my entire house, did all my chores, took me out to eat when I was hungry and fetched me whatever I required. He set me up with jugs of water in each room and even left me his iPad so I could play my silly games in bed. But alas, dear boyfriend had to go back Sunday night for a week of working on the Mainland.

Just the thought of getting down the back steps today and tackling the barn chores now tires me out. They’ll have to get done one way or another but I’m not looking forward to it. Yesterday I bought an expensive walking cast and the doctor at the clinic seemed to think I could walk on it right away. “You can do away with those!” he said pointing to my crutches. I was relieved, but also skeptical. Turns out I just can’t put my full weight on it so soon and I don’t want to either. The cast still helps a lot though with keeping the foot rigid and keeping the swelling down.

The doctor at Emergency didn’t really give me any helpful info at all. He said I should get a walking cast when the swelling went down and gave me a Dilaudid. Then he told me I could go home and walked away even though I was sitting in a locked wheelchair in the middle of an empty waiting room. I had to twist around, depress the lock on the handle of the chair and concurrently inch myself backwards back to reception with my good foot where the nurse said “Wow you’re coordinated! Those chairs aren’t designed for patients to move themselves.” I told her I figured that out already. She looked at my bare foot and smiled. “Not broken after all?” I told her yes, it was broken but the doctor sent me home. She looked confused and said “He didn’t even give you a splint, nothing at all?” I said no and asked if she would please call me a cab.

Considering I pay about $85 a month for healthcare and haven’t been to the doctor in maybe 5 years, I was pretty underwhelmed by the service at the hospital. They didn’t even have a pair of crutches to loan me so I could get home.

Is it weird that I’ve been training my wolf mix to pick up household objects and hand them to me for the last few months? Was I anticipating this accident somehow? Too bad he can’t take out the garbage.

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Rabbit Breakfast Sausage

DSC_0001This recipe is a simple one, adapted from various versions found online. It also makes a delicious rabbit burger, the spices are subtle and accentuate the natural flavor of the meat. Although there is Tabasco and cayenne added, there is no discernible heat.

Rabbit Breakfast Sausage

-Ground leg, arm and belly flap meat from 3 young rabbits (about 4 lbs.)
-1T brown sugar
-1T salt
-1 tsp. each paprika, pepper, ground sage, thyme, Tabasco sauce
-1/2 tsp. each cinnamon, garlic powder
-1/4 tsp. cayenne

Mix everything together well and form into patties. Cook on medium heat in a little bit of olive oil for about 5 minutes per side depending on thickness. I like to serve it with Pineapple-Habanero sauce from Costco. Enjoy!

Respecting Rabbit Claws

DSC_0002I keep telling myself that I will no longer be maimed by my rabbits.

I keep thinking I will always remember to wear gloves, I will always have long sleeves on, I will always have a thick shirt on. These are the areas the rabbits will get you. They will slash your wrists, arms and stomach as you try to transport them by the scruff or by cradling in your arms. A rabbit can kick its hind legs up behind its head and get you real good when you carry them by the scruff.

My arms and wrists are now a myriad of scars in various stages of healing. Usually I do remember to wear safety gear but sometimes I get an urge to move a rabbit right away who I think will be nice about it. All it takes is one second of hysteria though, something rabbits are all too prone to.

I remember a story told to me last year by a veteran rabbit raiser at a rabbit show. They once had an incident where a man holding a Flemish Giant in his arms was disemboweled by the kicking hind legs when the rabbit started to panic. His intestines spilled out and he was rushed to surgery, where he barely survived.

Yesterday I was reminded again that although my rabbits have never bitten me, their claws are not to be underestimated. Moving a Blue Rex doe for breeding earned me a deep wound in my left palm which makes chores a little more difficult. Rabbit claws will slice you right open like a scalpel. I try not to take it too personally.

Another Case for Hybrid Vigor? Comparing Weights at 7 Weeks

I have two seven week old litters of rabbit kits right now, one are purebred Californians and one are Creme d’argent/Californian hybrids. The hybrid kits are actually a day younger than the Cals.

Well today was sexing and weighing day. Visually, the purebred kits were a lot smaller to me. I have heard that Cals can look smaller while still making weight so I was interested to see the results. Both litters have been on the same diet, with the Cals being a litter of 8 and the hybrids a litter of 9.

Well, chalk another one up for hybrid vigor because the mixed kits are a LOT bigger than the purebreds.

Californian kit weights: 918g (buck), 952g (doe), 966g (buck), 975g (doe), 1015g (buck), 1035g (buck), 1077g (buck) and 1098g (doe). Average weight per kit: 1005g.

Hybrid Cal/Creme kit weights: 1127g (buck), 1153g (doe), 1180g (doe), 1229g (doe), 1270g (doe), 1287g (doe), 1327g (doe), 1346g (buck) and 1357g (doe). Average weight per kit: 1253g. That’s 248g more than the Cals who are a day older. That’s nearly half a pound heavier each!

Gray Californian Rabbit Kits

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Silvery Californian kit

Out of the seven purebred Californian kits we got out of our first breeding, one kit has always been a silvery-gray color.

A little research has indicated that eventually this gray will recede to white and this kit will probably have the best color points out of all of them.

Like in Siamese cats, the dark color points on the extremities of Californian rabbits are due to a form of albinism, resulting from a mutation in tyrosinase, an enzyme involved in melanin production. The mutated enzyme is heat sensitive and fails to work at normal body temperatures but becomes active in the cooler regions of the skin. This results in dark coloration in the cooler parts of the body.

This means if your Cal has some strange dark spots or coloration where it shouldn’t normally be, it’s probably because of cold spots in the environment. Never fear though, with their next molt your rabbit should be back to its original, glorious white.

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Normal Californian kit

Hybrid Kit Weights – Nine Weeks

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Enjoying some blackberry bramble

The Creme d’Argent and Silver Marten hybrid kits are now nine weeks old. Do some people’s rabbits reach butcher weight (let’s say five pounds) by eight weeks? Sometimes I hear about that happening but find it hard to believe.

Here are the recorded weights for this week: 1227g, 1275g, 1481g, 1485g, 1523g, 1533g, 1602g and 1626g. That’s a total weight of 11752g and a total increase from last week of 1320g.

Hybrid Kit Weights – 8 Weeks

DSC_0018The Creme d’Argent and Silver Marten hybrid kits are now eight weeks old. Weighing them every week really makes me realize how quickly the weeks go by. Recorded weights this week are: 1445g, 1411g, 1331g, 1319g, 1304g, 1297g, 1216g and 1109g. That’s a total of 10 kilos and 432g (10432g).

That’s an increase from last week of 851g. They’re slowing down a bit with their weight gain now but I’m still very happy with them. I weighed the purebred Silver Marten doe today that is not the runt and is just over 12 weeks old, and she was only 1775g. Meanwhile the Blue Otter Standard Rex doe I may be keeping weighed in at 2113g for just over 12 weeks. I may get out of the purebred Silver Martens after this litter. They just don’t have a great feed to growth rate ratio for meat rabbits.