Kuneho Backyard Rabbitry

Rabbit meat has the highest concentration of iron in all types of meat. It is higher in calcium, potassium, and magnesium as well, compared to beef and chicken.

Rabbit meat also contains optimal levels of phosphorus, copper, zinc, and choline.

Another advantage of rabbit meat is its comparatively low sodium levels, making it a great choice of meat for people with high blood pressure.

Rich in highly-quality proteins, omega-3 fatty acids, vitamin B12, and minerals like calcium and potassium, rabbit meat is also lean and low in cholesterol. Of course, its lack of fat means you need to take caution when you prepare it. Chefs have some advice.

“The slower you cook it, the better it will taste and more moist it will remain. If you try to cook rabbit like chicken, the meat comes out hard,” says Pandya. So, no roast of whole rabbit. Only the back legs will hold up to that kind of heat.

The loins are the most tender part, but they need some protection. Chizmar suggests pan-roasting them wrapped in bacon. And the front legs, with their little, removable bones, are perfect for confit. You might also try a favorite of Jaleo chef Ramon Martinez: “If you cut it in little pieces and just flour it, you deep-fry the whole thing, and it’s better than chicken.”

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WHY SHOULD WE EAT RABBITS?

Rabbits may be cute, but their rapid reproduction and growth rates, coupled with an ability to thrive on food scraps, grass and other plant feeds, make them a viable protein source with a relatively small environmental footprint.

Rabbit meat is high in protein and low in total fat. Compared to roasted chicken (skin removed), a 3½-ounce portion of roasted domesticated rabbit provides more iron (2.27mg in rabbit vs. 1.21mg in chicken), more selenium (38.5mcg vs. 22mcg) and about half the sodium (47mg vs. 86mg). Rabbit meat also provides 320mg of omega-3 fatty acids — more than four times the amount found in chicken.