On Rabbits: Rabbits are a great source of meat, prized in Mediterranean cooking for their tender and delicate meat. I am surprised to find that people who care about their environment and the quality of their food, as well as taste, don't raise the horn on this furry little critter.
Rabbit is almost nonexistent in modern Northern American eating. But why? Rabbit is one the fastest growing domestic meat animals, they live short lives and require very little input as far as food, just hay, grass, and varied greens...they can live on leafy left overs from the salad bowl! Not to mention...rabbits reproduce like....rabbits! They have an amazing number of offspring and rapidly produce more meat than one can handle. Not to mention I believe they have the least non-food parts in any meat animal, very little bone weight, almost no fat, and the skinning of a rabbit is the easiest and cleanest out of any domestic animal (no more feathers in the nose!)
So here is a challenge, find some place that sells rabbit and prepare it in a tasty way...and if you like it buy a good meat rabbit and watch the need for chicken meat fade from your plate...and the food bill go down.
I mean...all you need is a small hutch in the drive way and some leafy food with some hay and minor precautions against predators and pests.
(I apologize for any grammar or spelling errors, it is quite late and I am far too tired to proof-read...not to mention my spell-check isn't there to help!)
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