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Rabbit Butchery & Charcuterie
April 3, 2016 @ 10:00 am - 1:00 pm
An increasing number of local farmers and butchers are raising and selling rabbits these days. Why not learn how to bring them into the kitchen? Sarah Wong, French-trained butcher and co-founder of the Seattle Meat Collective, will teach you how to source local, sustainably raised rabbits as you practice butchering your very own. We’ll then use our freshly butchered rabbits to learn ways to cure and preserve them. At the end of class, we’ll feast on a lunch of saucisse de toulouse; pâté grandmère; and black-pepper rabbit rillettes with a rhubarb mostarda.