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@ David in TN
2025-05-17 20:34:13#homesteading Every 2 weeks for the last 6, I've butchered meat rabbits here at home. PoW: liver and onions, and its so much milder than what you'd find in restaurants. I learned a lot from Farmstead Meatsmith, including the quality of organs on the day of butcher. https://m.primal.net/QvsW.jpg