This week we received some new types of meat — goose and rabbit. I’m always trying to get new foods for the chefs to play with. It’s a little tough since the chefs are so busy and don’t have much time to experiment. But I finally got Charles to accept 1 goose and 6 rabbits. So we’ll see what lovely creations he makes. I’ll report back.
The goose, a wopping 9 lbs, comes from Elihu Farm up in Washington County. The breed of this particular goose is Toulouse, which is a heritage breed. It’s all gray and white in color. Once their geese are old enough, Mary and Bob Pratt put them out to pasture. In addition to geese, Mary and Bob Pratt raise lamb and hens for eggs.
The rabbit comes from further upstate just above the Fingerlakes from Dave Mazerbo. It’s hard to find rabbits that aren’t raised in small cages suspended above the ground and fed solely processed pellets. Though Dave fences in his rabbits they live on a plot of grass and are fed vegetable scraps supplemented by pellets. In the winter they get to live in a greenhouse and run around. Some say that a rabbit that gets more physical activity has tougher meat, like any animal due to muscle development, but I’m confident that this meat is more flavorful and if cooked properly won’t be a problem.
On our menu soon? Stop by to find out.
