Rabbit Meat

Rabbits have a rapid reproduction and growth rate which makes them a viable protein source with a relatively small enviromental footprint. Rabbit meat is high in protein and low in total fat. Comparing rabbit meat to roasted chicken (skin removed), a 3 1/2 ounce portion of roasted domesticated rabbit provides more iron (2.27 mg in rabbit vs. 1.21 mg in chicken), more selenium (38.5 mcg vs. 22 mcg) and about half the sodium (47 mg vs. 86 mg). Rabbit meat also provides 320 mg of omega-3 fatty acids- more than four times the amount found in chicken.
Jon Godar, who raises rabbits on Eli Creek Farm in Connersville, Ind.,  explains his favorite recipe,
“Place a whole rabbit and some chopped celery in your  slow cooker, cover with water and cook on low for 13 hours. Remove the meat from the bones and serve over egg noodles.”
Rabbit meat can be ordered online or sourced through local farmers or butchers. It’s price can be expensive because its production is relatively small.
Posted by: SSG
Source: Food & Nutrition September/October 2013 By Holly Larson MS, RD