first prize at the food fair

Prime Rib of Lapin

When used for food, rabbits are both hunted and bred for meat. Snares or guns along with dogs are usually employed when catching wild rabbits for food. In many regions, rabbits are also bred for meat, a practice called cuniculture. Rabbits can then be killed by hitting the back of their heads, a practice from which the term rabbit punch is derived. Rabbit meat is a good source of high quality protein. It can be used in most ways chicken meat is used. Rabbit meat is leaner than beef, pork, and chicken meat. Rabbit products are generally labelled in three ways, the first being Fryer. This is a young rabbit between 1 1/2 and 3 1/2 pounds, and up to 12 weeks in age. This type of meat is tender and fine grained. The next product is a Roaster, they are usually over 4 pounds and over 8 months in age. The flesh is firm and coarse grained and less tender than a fryer. Then there are giblets which include the liver and heart. One of the most common type of rabbit to be bred for meat is New Zealand white rabbit.