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Raising Rabbits for Meat


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Table of Contents

Acknowledgments 1. The History of Rabbit Keeping 2. What's Your Plan? 3. Rabbit Biology 4. Rare Breeds and Conservation Breeding 5. Selecting and Handling Rabbits 6. Housing and Environment 7. Basic Rabbitry Equipment 8. Diet and Nutrition 9. Hands-On Evaluation of the Rabbit 10. Breeding and Reproduction 11. Kindling 12. Milestones and Management - Birth to Harvest 13. Processing, Storage and Distribution 14. Cooking with Rabbit Meat 15. Rabbit Ailments and Health Problems Appendix: Rabbit Breeds Endnotes Index About the Authors About New Society Publishers

Promotional Information

Co-op available Features in Hobby Farms and Mother Earth News Excerpts offered to Saveur, Bon Appetit, Harrowsmith, and Permaculture North America E-mail promotion to Homesteader Bloggers Network Publicity and promotion in conjunction with the author's speaking engagements Simultaneous ebook release and promotion Promotion on New Society Publishers social media platforms including Facebook, Twitter, our blog, Pinterest, Instagram, and Youtube

About the Author

Since 2005, Eric and Callene Rapp have owned and operated the award-winning Rare Hare Barn, the largest heritage-breed meat-rabbit enterprise in the United States. What started as a simple desire to have more control over their own food supply quickly expanded into a unique business, supplying heritage breed fryers to local restaurants. Together they have over 50 years of combined experience handling nearly every species of domestic livestock, and are active members of The Livestock Conservancy. Callene is also a regular contributor to Grit magazine. They live and farm in Leon, Kansas.

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