pinkfox
Super Self-Sufficient
cooking method will also depend on age, under 12-16 weeks and youve got a great "fryer" just like frying up chicken...ive personally never done fryer rabbit because my grandmother always raised her meat rabbits for fur too so she wouldnt butcher untill 6 months so shed get the best pelt.
by 6 months MOST breeds are stew, crockpot or sausage meat but her rabbits (standard rex) were still tender enough to be baked/rotiseried at that stage too. (rotisery/spit cooked rabbit is delicious!)
most people who DONT like rabbit meat after tasting it have only eaten wild rabbit which is usually already older and can be tough and gamey by that age... (or they cant get over the whole "fluffy bunny" thing.
young butcherd bunny is a nice dense white meat that seasons well and can be cooked much like chicken (infact almost exactly like chicken but even better for you.)
Rabbit meat is considered the HEALTHIEST meat you can eat, high protein and VERY low fat!
some things to remember when raising rabbits for meat.
1: avoid the "GIANT" breeds (flemish giant, checkered giant ect) because despite being huge they do NOT make good meat breeds, they are mostly bone.
2: unless your also hoping to show there is NOTHING wrong with meat mutts (mixed breeds)
3: theres lots of pure breeds that are less popular in meat rabbits now since the devlopment of californians and newzealands as commerical breeds, that are just as nice...so dont be afraid to go with something "different" my standard rexes grow about 2 weeks slower than calis or newzelands, BUT there still perfectly great meat/fur breed and i get the bonus of amazing temprments and seriously amazing pelts if i wait on them.
breedslike the amercian chinchilla ect are listed as critical/endangerd ect and make perfectly GREAT meat rabbits while sitll being abel to sell some of the kits at a deacent enough price to buy a few bags of feed and bales of hay for them.
by 6 months MOST breeds are stew, crockpot or sausage meat but her rabbits (standard rex) were still tender enough to be baked/rotiseried at that stage too. (rotisery/spit cooked rabbit is delicious!)
most people who DONT like rabbit meat after tasting it have only eaten wild rabbit which is usually already older and can be tough and gamey by that age... (or they cant get over the whole "fluffy bunny" thing.
young butcherd bunny is a nice dense white meat that seasons well and can be cooked much like chicken (infact almost exactly like chicken but even better for you.)
Rabbit meat is considered the HEALTHIEST meat you can eat, high protein and VERY low fat!
some things to remember when raising rabbits for meat.
1: avoid the "GIANT" breeds (flemish giant, checkered giant ect) because despite being huge they do NOT make good meat breeds, they are mostly bone.
2: unless your also hoping to show there is NOTHING wrong with meat mutts (mixed breeds)
3: theres lots of pure breeds that are less popular in meat rabbits now since the devlopment of californians and newzealands as commerical breeds, that are just as nice...so dont be afraid to go with something "different" my standard rexes grow about 2 weeks slower than calis or newzelands, BUT there still perfectly great meat/fur breed and i get the bonus of amazing temprments and seriously amazing pelts if i wait on them.
breedslike the amercian chinchilla ect are listed as critical/endangerd ect and make perfectly GREAT meat rabbits while sitll being abel to sell some of the kits at a deacent enough price to buy a few bags of feed and bales of hay for them.
I have wanted some butchered rabbits for over a year but can't find any locally... guess I have to look harder! I relly want a good fried rabbit now! 
