Jun 7, 2014 · 9:00 AM
The Gainesville Meat Collective will be holding it's first class on rabbit butchering on Saturday June 7th. Students will learn how to humanely dispatch a rabbit as well as skin, gut, clean and butcher. There will also be a cooking class and a wine pairing personally selected by the New York Times wine critic and Culinary Institute of America's Sommelier.
Each student will get an afternoon meal, a pairing of wine and a rabbit to take home for the freezer. Class starts sharp at 9 am and will run to 2 pm. The location is just outside of downtown Gainesville and will be announced on June 4th.
The class is $40. Pre-registration is required.