Rabbit for Dinner
Rabbit meat is a cherished delicacy in upscale restaurants throughout the U.S. and enjoys a rich tradition in Europe. However, you might wonder why it isn’t commonly found in restaurants and grocery stores here. The answer broadly relates to the sourcing practices of many establishments, which often overlook rabbits as a viable option within the industrial food system. On a brighter note, many homesteaders have embraced raising rabbits as an incredibly sustainable protein source! Rabbits thrive in smaller spaces, making them perfect for mini-farms. My adventure started in 2015 after watching the eye-opening documentary *Food Inc.*, which inspired me to welcome rabbits to my farm in Maryland. Now, settled in Delaware, I proudly raise Champagne d’Argent and Creme d’Argent rabbits for meat and breeding. I’m passionate about sourcing high-quality pedigree bloodlines as I travel along the East Coast, ensuring the sustainability and excellence of our rabbitry. Not only do we provide exceptional meat, but we also sell breeding pairs and individual rabbits for those aspiring to compete. Our customers have been incredibly successful, consistently bringing home Best in Show awards! Exciting news: our next rabbit harvest is in Spring 2025. Don’t miss out on the opportunity—stay in the loop by subscribing to our newsletter! Here’s one of our favorite recipes: https://www.foodandwine.com/recipes/casserole-roasted-rabbit-herbs
