Rabbit as dinner has been slow coming to the United States, but it’s finally caught on! With our local farmers and butchers raising and selling rabbits, it’s time to 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 rabbit. We’ll then use our freshly butchered rabbits to learn ways to cure and preserve your own rabbit at home. We'll feast on a lunch of saucisse de toulouse; pâté grandmère; and black pepper rabbit rillettes with plum mostarda.