The biggest question we get when talking about rabbit meat is “How do I cook it?” Rabbit is similar to chicken in both taste and texture. A helpful rule of thumb is that you can substitute rabbit for chicken in any recipe. It’s an all-white meat, with a bit richer and earthier flavor. It is lowest in fat and highest in protein out of other meats, including bison.
We most frequently use rabbit in stews – the recipe is flexible, and we often incorporate whatever vegetables are in season. In the winter, it’s best served over a scoop of garlic mashed potatoes.
Rabbit meat is sustainable.
Rabbit is one of the environmentally-friendly meats available. They don’t rely on energy-intensive corn or soy, and they grow and reproduce quickly. A rabbit can produce six pounds of meat on the same amount on the same amount of feed and water that it takes a cow to produce just one pound.