Rabbit is a white meat low in cholesterol and higher in protein than any other consumable animal. The demand for farm-raised rabbit meat rises and falls, but it remains in short supply in many areas, despite a reputation for breeding capabilities.
Rabbit has always been a popular dish in many ethnic regions and is readily found in Europe and Asia. In fact, France produces and consumes more rabbits than any other country. Familiar recipes include pate de lapin (rabbit pate) and lapin a la cocotte (rabbit stew).
Farm-raised rabbits are sold as:
Most U.S. domestic rabbits are of Belgian, New Zealand, and California White ancestry. A branch of the USDA oversees inspection of meat, but in some states this requirement is voluntary.
Hare and wild rabbits are gamey and tough, but remain a popular food choice. Additionally, they are known carriers of tularemia (rabbit fever). Transmission to humans is through handling raw body parts and undercooking meat. This can be avoided by using surgeon’s gloves when prepping and cooking to proper temperatures.
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