The Complete Rabbit

Rabbits are the new chicken. More and more urban farmers are discovering the benefits of raising rabbits for meat in the city. Bunnies are quiet, prefer to be kept in shady locations, reproduce quickly, and can be fed scraps.

This class will cover rabbit basics: housing, sourcing food for them on a budget, breeding, and harvesting. A quick and humane technique for killing meat rabbits will be demonstrated, as well as dressing and preparing the rabbit for the table.

Following the slaughter portion of the class, there will be a three hour break, and class will resume at Marlow & Daughters for a hands-on butchering and cooking class. We'll demonstrate how to extract the most flavor from your rabbit, with recipes for a rich stock, kidney and liver paste, Tuscan rabbit ragu and tips on how to best season, grill and braise the meat.

WHAT
The Complete Rabbit

WHERE
The class is being held in Bushwick, Brooklyn. Once enrolled, we'll give you the exact location.

WHEN
Sunday, November 15, 1pm-4pm how-to and slaughter; with butchery part of class starting at 7pm at Marlow and Daughter in Brooklyn.

COST
$100

NUMBER OF STUDENTS
16 maximum, students will work in pairs on their own rabbit and will take home half a rabbit.

TO ENROLL
Email novellacarpenter@gmail.com for more details, to reserve a spot, and directions.

Novella Carpenter is the author of Farm City: The Education of an Urban Farmer (the Penguin Press, June 2009). She farms on a 4500 square foot abandoned lot near downtown Oakland and has been raising farm animals in urban areas for over ten years. Her writings have appeared in Mother Jones, Food and Wine, Salon.com, and more. She also keeps a popular blog about her adventures in city farming at GhosttownFarm: ghosttownfarm.wordpress.com. She studied under Michael Pollan for two years at University of California Berkeley's Graduate School of Journalism.

A professional cook and freelance writer, Samin Nosrat looks to tradition, culture and history for inspiration. Trained in the Chez Panisse kitchen, she cooked there for several years before moving to Italy, where she worked closely with the Tuscan butcher Dario Cecchini and chef Benedetta Vitali for nearly two years. She spent five years as the sous chef and "farmwife" at Eccolo restaurant, butchering, brining, and preserving nearly everything in an effort to make the restaurant as self-sustaining as possible. Her writing has appeared in the San Francisco Chronicle, Meatpaper, and Edible San Francisco, as well as on her blog, Ciao Samin.