recipe | Abernathy's Rabbitry

Biting bugs are the worst. But I would argue that the majority of commercially available bug sprays and lotions are even more horrible.

I work outdoors a lot and mosquito season is just beginning. I always seem to forget how infuriating it is to try and get things done outdoors when you’re constantly swatting at these whining pests. Not to mention they can carry dangerous diseases.

However, the thought of smearing myself with pesticide cream or who knows what else gives me the creeps. I had to figure out a better solution, luckily the answer is easy, effective, cheap and natural.

Two ingredients: witch hazel and lemon eucalyptus essential oil.

I usually put a few tablespoons of witch hazel into a small glass jar and then add about 12 – 24 drops of essential oil. You can also pour it into a small spray bottle. Shake well before each use and then just rub into any exposed areas, including your face. It has a light, lemony smell and leaves no residue. In fact in the off season I will sometimes use this concoction as a refreshing toner! Mosquitoes will give you a wide berth when sporting this stuff.

Cheaper than commercial sprays, lasts forever and the witch hazel helps extend the oil and also thin it out to help avoid skin irritation for those that are sensitive. Win-win!

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!