Farm Visits/Consultations by appointment only: Call/Text Justin Seelaus 267-614-7068
Currently Offering:
Non-GMO Feed Whole Rabbit & Quail,
Grass Fed, Pasture Raised, Organically Fed Lamb,
Woven & Knit Wool Products as well as Naturally Tanned Lamb and Rabbit Hides
Visit us at:
The Beacon Farmers Market 10am-2pm, 11/10, 11/24,12/1, 12/15 1/5, 1/19, 2/2, 2/16, 3/2, 3/16, 4/6, 4/20
Interested in product? Contact us to arrange product pickup!
Upcoming Offerings:
​Non-GMO Fed, Pastured Goose (SOLD OUT: Returns Summer 2025)
Non-GMO Fed, Pastured Goose Eggs (Spring 2025)
Non-GMo Fed, Free Range Quail Eggs (Returns Spring 2025)
Organically Fed, Free Range Chicken Eggs (Returns Spring 2025)
Preorder Whole Fresh Rabbit:
$13/lb average weights 3.5-4.5lbs
Indicate Qty, Size Preference & location Pickup:
-
Beacon Farmers Market 11/10
-
Free Delivery (within 10 miles of farm)
-
Overnight Ship (Flat Rate $35)
​
We will confirm and send over payment invoice with pickup location/delivery or shipping details
As your farmers, we strive to produce lamb, rabbit, chicken, quail & geese products that hold high regards to animal welfare, ecological consciousness and land regeneration. We aim to utilize the entire animal, which enable us to provide a wide selection of wholesome farm products for your and your family.
MEET YOUR FARMERS
Lexi Berko
Lexi Berko, grew up in the suburbs of Somerset County, in central New Jersey. Due to the rapid development in the area it was not until she joined 4-H that she was exposed to agriculture. She would continue on to receive her bachelor's degree from Delaware Valley College in Conservation and Wildlife Management. While attending college, she began her farming career starting at a local dairy farm and quickly accelerated to working and managing several vegetable and livestock farms in PA and NY. After relocating to the Hudson Valley to expand her skill sets, she began Wild Lea Farm with her partner Justin Seelaus. In her spare time Lexi enjoys weaving, spinning wool, growing flowers and enjoying nature. She has recently completed training as a Nutritional Therapy Practitioner and a Clinical herbalist, which will allow her to apply her knowledge and love of whole foods and herbs into a healthy lifestyle for herself and others.
​
If you interested in learning how to implement holistic nutrition recommendations in your life or support your bio-individuality through Ayurveda, Traditional Chinese Medicine, Vitalism and Flower essence thearpy click the link below!
Justin Seelaus
Justin Seelaus, originally a Montgomery County native from Pennsylvania, grew up in the suburbs of Philadelphia, never truly experiencing the farm life. As a bonafide Eagle Scout, he spent much of his youth growing up in the hills and mountains of PA until he received his bachelor's degree from Delaware Valley College in Agronomy and Environmental Sciences. While attending college, he began his farming career and quickly accelerated in the field. He has worked and managed several organically certified farms in PA and NY and has relocated to the Hudson Valley to expand his skill sets and begin Wild Lea Farm with his partner Lexi Berko. In his spare time Justin works at Muscoot Farm and enjoys backpacking, playing accordian and archery.
LIVE & EAT WILD LEA
Our beginnings
Est. 2017
While attending Delaware Valley College, Lexi and Justin ironically met in Organic Chemistry. Since then, they have been sweethearts working and managing farms together. With a combination of 20 years of farming experience, a passion for regenerative agriculture and a desire to own and operate a financially profitable farm, they have gained the skill set to create an agricultural operation that holds high regards to animal welfare, ecological consciousness and land regeneration. As a result, Wild Lea Farm, a first generation farmer owned and operated livestock farm was created.
​
Starting with only a handful of lambs & goats in 2017 on rented land and a single farmers market in NYC, we quickly grew into a sustainable agricultural operation purchasing 17 acres in Hyde Park, NY and leasing 60 acres in Staatsburg NY. We now are proud to offer lamb, mutton, rabbits, chicken, quail and geese for markets, home chefs, restaurants and small grocers for the Hudson Valley.
Live & Eat Wild Lea
Rabbit Paprikash
Rabbit Paprikash is a comforting Hungarian dish of tender rabbit simmered in a rich, creamy sauce infused with Hungarian paprika, onions, garlic, bell peppers, and tomatoes. The paprika gives it a vibrant color and smoky-sweet flavor, balanced by the tanginess of sour cream. Served over egg noodles, rice, or mashed potatoes, it’s a hearty, warming meal perfect for cooler days.
Ingredients:
1 whole rabbit (about 2-3 lbs), cut into pieces
Salt and pepper to taste
2 tablespoons olive oil or lard
1 large onion, finely chopped
4 cloves garlic, minced
2 tablespoons Hungarian sweet paprika
1 bell pepper, chopped (preferably green)
1 tomato, chopped
2 cups chicken or vegetable broth
1 cup sour cream
1 tablespoon flour (optional, for thickening)
Fresh parsley, chopped (for garnish
Instructions:
Season the Rabbit: Sprinkle salt and pepper over the rabbit pieces.
Brown the Rabbit: In a large, deep skillet or pot, heat the oil or lard over medium heat.
Add the rabbit pieces and brown them on all sides, about 5-7 minutes per side. Remove the rabbit and set aside.
Sauté the Onions and Garlic: In the same pan, add the chopped onions and cook until they are translucent, about 5 minutes. Add the garlic and cook for an additional minute.Add Paprika and Vegetables:
Sprinkle the paprika over the onions and stir well to coat. Add the bell pepper and tomato, cooking for another 3-4 minutes until softened.
Simmer the Rabbit: Return the browned rabbit pieces to the pot, pour in the broth, and bring the mixture to a simmer. Cover and cook on low heat for about 1 hour, or until the rabbit is tender and fully cooked.
Prepare the Sour Cream Mixture: In a small bowl, mix the sour cream with the flour if using. Once the rabbit is tender, add this sour cream mixture to the pot and stir well to combine. Let it simmer for another 5-10 minutes to thicken.
Season and Garnish: Adjust salt and pepper to taste. Sprinkle with fresh parsley before serving.
Serving SuggestionsServe Rabbit Paprikash over egg noodles, rice, or mashed potatoes, and enjoy the rich, comforting flavors of this Hungarian classic!
DIY Bone Broth: Rabbit Bone Broth Featured
Bone broth is a nutrient-rich, savory broth made by simmering bones (such as quail, lamb, goose, or even rabbit) with water, vegetables, and herbs over a long period. This slow cooking extracts collagen, minerals, and flavor from the bones, creating a golden, slightly gelatinous broth that's both nourishing and flavorful. Simple to make, bone broth can be enjoyed on its own, used in soups, or as a base for sauces. It’s a versatile, cozy staple that can be made with any bones on hand.
-
1 whole rabbit, cleaned and cut into pieces or 3lbs of bones
-
Also works with a rabbit carcass after roasting)
-
-
Vegetables such as carrots, onions, celery chopped to add flavor
-
Splash of Apple Cider Vinegar
-
Salt & Pepper to Taste
​
Rabbit Broth (Make the night before or early in the day)
-
Combine rabbit into a stock pot and add water until rabbit is covered.
-
Add a few carrots, an onion, celery, a splash of apple cider vinegar as well as salt and pepper.
-
Allow to simmer for 6-8hrs to cook and create broth.
-
Remove rabbit from stock and collect meat off bones.
-
Store meat in air tight container for adding to pot pie, or your favorite recipe. S
-
Strain the stock into clean containers for delicious broth to have on it own or replace broth in any other recipes. This will allow you to have rabbit broth and a cooked rabbit for this recipe.
-
Use the cook rabbit in substitute of cooked chicken: Great to make:
-
Rabbit Pot Pie (See our recipe)
-
Rabbit Salad Sandwich
-
Rabbit Caesar Salad
-
Rabbit Enchilada
-
Rabbit Tacos
-
Rabbit Nachos
Mediterranean Ground Lamb Skillet
This Mediterranean Ground Lamb Skillet combines browned lamb with onions, garlic, bell pepper, and zucchini, seasoned with cumin, coriander, paprika, and cinnamon for warmth and depth. Simmered in tomatoes and topped with fresh herbs and feta, it’s a savory, aromatic dish perfect over rice, couscous, or with pita.
Here's a quick and flavorful recipe for Ground Lamb with Mediterranean spices.
​
Ingredients
-
1 lb ground lamb
-
Salt and pepper to taste
-
1 tablespoon olive oil
-
1 onion, finely chopped
-
3 garlic cloves, minced
-
1 red bell pepper, diced
-
1 zucchini, diced
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon smoked paprika
-
1/4 teaspoon cinnamon
-
1 cup canned diced tomatoes (with juices)
-
1/4 cup fresh parsley or cilantro, chopped
-
Crumbled feta cheese for garnish (optional)
Instructions
-
Cook the Lamb: Heat olive oil in a large skillet over medium-high heat. Add the ground lamb, season with salt and pepper, and cook until browned, breaking up the meat as it cooks. Drain excess fat if necessary.
-
Add Vegetables: Add the chopped onion, garlic, bell pepper, and zucchini to the skillet. Sauté until vegetables are softened, about 5-7 minutes.
-
Season: Stir in the cumin, coriander, smoked paprika, and cinnamon, cooking until fragrant, about 1 minute.
-
Add Tomatoes and Simmer: Pour in the diced tomatoes and reduce heat to medium. Let simmer for 10-15 minutes, until the sauce thickens and flavors meld.
-
Garnish and Serve: Stir in fresh parsley or cilantro and adjust salt and pepper to taste. Serve hot, topped with crumbled feta if desired, over rice, couscous, or with pita bread .
Enjoy this savory, aromatic ground lamb dish with Mediterranean flair!
Rabbit Pot Pie
Rabbit Pot Pie is a cozy, comforting dish featuring tender rabbit meat in a creamy, savory sauce filled with vegetables like carrots, peas, and celery. The filling is rich and hearty, seasoned with herbs for depth, and is enveloped in a flaky, golden pie crust. Each slice delivers a delicious blend of tender meat, velvety sauce, and buttery pastry, making it an ideal meal for chilly days.
R
-
1 1/2 cup All Purpose Flour (plus extra for rolling out the dough)
-
3/4 tsp Salt
-
1/4 tsp Black Pepper
-
1 tsp Thyme
-
1/2 tsp Oregano
-
8 tbs Butter or Lard
-
6 to 8 tbs of Cold Water
For the Filling:
-
6 tbs of butter
-
3 small celery sticks coarsely chopped
-
3 carrots, finely chop
-
1 large onion diced
-
1/2 tsp salt
-
1/4 tsp black pepper
-
3/4 cup whole corn kernels
-
1/2 cup peas
-
3 cups of rabbit cooked
-
1/2 cup flour
-
2 cups of rabbit broth (see our Blog post)
-
1 cup whole milk
-
1/2 cup half and half
-
1 tsp thyme
-
Heat oven to 400 degrees Fahrenheit.
-
Combine flour, salt, pepper and herbs in a medium bowl until blended. Using a fork, mix the butter or lard into the flour mixture until crumbly, slowly adding water until dough is moist enough to be held together. Shape dough into ball and spilt into two. Place half the dough onto floured surface and roll out to desired size for your baking container. Place this in the bottom of your baking container. Save the 2nd half to roll out and place over filling.
-
Melt butter in a pan and sauté celery, carrots, onions over medium high heat until crispy and tender. Reduce heat to low and add salt pepper, corn, peas, rabbit and stir gently until mixture is warmed then turn off heat.
-
In a separate pot on medium heat, combine rabbit broth, half and half as well as the thyme until the liquid begins to boil. Reduce heat and slowly incorporate flour to make thick and rick sauce.
-
Combine sauce to rabbit and vegetables mixture and stir. Add contents into a crust lined baking container or pie crust until full. Using second pie crust, cover the pie and filling, folding down the edges and crimping edges of crust with a fork to seal both crusts together.
-
Bake at 400 degrees Fahrenheit for 35-45 mintues or until golden brown and the filling is bubbling.
-
Remove from heat, slice and serve warm with salt and pepper. Enjoy!