Raising rabbit for meat
Friday, September 28th, 2007Lately my husband and I have been considering raising rabbits as a meat source for our family. Having had rabbits for 11 years as pets, it’s been tough to get past the thought of eating our rabbits. If any of you have or currently raise rabbit for food, how did you handle this? I’m depending on my husband to do all of the butchering at first, but eventually I will have to learn how to do it, I’m sure.
Anyway, from my research I’m finding rabbits are a pretty healthy meat. Decent in protein, low in fat/calories and cholesterol and best of all it tastes a lot like chicken (bonus for us, we love chicken but hate buying it at the store with the injected fluids!) Depending upon the breed of rabbit (most common are the New Zealand or Californian) you can get about 8-12lb of meat per rabbit. Apparently, it is more expensive for the backyard breeder to raise their own rabbits for meat per pound than buying it from the store, but I have no idea what store around us even carries rabbit. Does anyone know?
I like the idea of raising our own meat as we know how it was cared for, what it was fed, and how it was processed. No injected fluids or gasses here! Though i’m learning you really have to watch who you talk to about this because apparently the idea of rabbits being used for meat is quite offensive to some people (sorry!) Rabbit raising is something you can do on a small scale just about anywhere (we’re considering it for our apartment, raising the rabbits outside near our porch in a couple of hutches). In most places, if not all, rabbit is not considered livestock and so even in the city you can raise rabbit and add another form of self sufficiency to your life.
And there are a ton of recipes out there for rabbit that seem delicious. Care to share your own?