// Instructors: Ryan Wagner //
This class will give students the opportunity to butcher a domesticated rabbit and process it into a french style sausage. Each participant will get a rabbit (more than likely previously slaughtered but still with hide attached) and will break the animal down, grind and mix it with spices and either make cased sausage or keep the sausage loose. Students will leave with their prepared sausage, hide, carcass and recipe for future use.
Registration Deadline: 9/18/18
Class Fee: $45
Material Fee: $10
Location: La Farge, WI
Viroqua Food Co-op Members receive a $10 discount on this course! Just enter your owner number in "other information" when registering as a VFC Member.
Course details and location directions will be emailed to you 1 week before the course. Please provide accurate contact information to ensure that you receive these details.