Rabbits are a quick-breeding source of low-fat, high-protein meat and have long been enjoyed as a food by people around the world. A fine-grained white meat, it can be substituted for chicken in many recipes and is a diet staple in both France and Italy.

Until the increase in beef consumption in the 1960s, rabbit was also popular in the United States. Today, the interest in lower fat diets and healthy eating combined with an ongoing pursuit by chefs and foodies of novel and locally produced foods has led to a domestic resurgence in the use of rabbits for meat.  November 2013 . . .  Rabbits



Case Studies

Links checked December 2013.