Rabbit is considered one of the most sustainable meat animals to farm since they don’t require much space or resources, their manure makes great compost, and they reproduce like…well…rabbits. They are not often found in home kitchens but are becoming trendy in high-end restaurants. If you hunt wild rabbit, check the animal for parasites before processing. Wild rabbit can sometimes have a gamey taste that’s easily masked with a wrapping of bacon or slow simmering. Look for farmed rabbit at the farmers market or ask for it at a local butcher or specialty meat retailer.

To be considered USDA Certified Organic, farmed rabbits must be fed organic feed, allowed social interaction (they cannot be contained in permanent cages), get a minimum of 8 hours of daylight per day, and 5 square meters of outdoor access per animal. They may not be given antibiotics, and does (females) must not have more than six litters per year. Kits (babies) must have at least 35 days with their mothers before being weaned.

Fun fact: In 1859 a single pair of rabbits was released in Victoria, Australia, and in 30 years gave rise to an estimated 20 million rabbits.

Nutrition: Lower in calories, fat, cholesterol and sodium than any other meat, and higher in protein than any other meat. Rabbit is all white meat, making it suitable for many diets. A 3.5 oz. serving contains 100% daily recommended value of vitamin B12.