Raising Back Yard Rabbits for food and profit

I'd rather be naked than wear fur

I’m a card carrying member of {P}eople {E}ating {T}asty {A}nimals} and the picture caption is funny. Before someone gets nuts about this, my flock is well fed, cleanly housed and well cared for.
They are after all a good meat supply as well as surplus rabbits provide a cash crop to off set the cost of care and feeding them.
I have acquired 2 does and 1 buck at a cost of $16.00 dollars each and plan to began my breeding program starting about the first of January 2010.

Rabbits were about 6 weeks old when I got them and will be 8 months old at first breeding cycle.
They are New Zealand whites.  I have raised this breed before and had good luck with them.
They will weigh in at about 5 – 6 pound as fryers. They produce a nice tender all white meat and if properly cared for have few disease or parasite problems.

Rabbit Hutch That I Built

Fried Rabbit: This is a basic pan-fried rabbit recipe , delicious any time of the year. Preparation time, 15 minutes; Cooking time, 40 to 60 minutes. Serves 4 to 6.
all-purpose flour 1/4 cup
salt 1 tsp
black pepper 1/4 tsp
1 fryer rabbit, cut up
olive oil 1/4 cup
1 bottle beer

Combine flour, salt and pepper in plastic bag. Shake rabbit pieces to coat evenly. Brown on both sides in oil in heavy skillet or dutch oven. Reduce heat and add bottle of beer, cover and cook slowly 40 to 50 minutes or until tender. For crisp crust on rabbit pieces, uncover for the last 10 to 15 minutes.<br><br>

One More Rabbit Recipe:
Ingredients:
1 fryer Rabbit, cut into serving pieces
2 tablespoons olive oil
1-cup apple cider
1-cup warm water
1 clove garlic, minced
2 teaspoons fresh ground pepper
1-tablespoon salt
3 tablespoons flour
¹/₄ cup half and half

Preparation:
Heat olive oil in heavy covered skillet or Dutch oven over medium-high heat.
DO NOT ALLOW OIL TO SMOKE
Place rabbit parts flat on bottom and cook until lightly browned.
Turn each piece and brown on other side.
Salt and pepper to taste
Add water and apple cider; enough to cover meat.
Add garlic
Simmer covered for about 1 hour or until rabbit is tender.
In a small bowl mix flour and half and half to make a thickening.
Remove Rabbit to serving platter and cover
Increase heat to bring mixture to boiling.
Add thickening stirring constantly until mixture is thick and creamy.
Pour mixture over Rabbit pieces
Garnish with sprigs of parsley

This dish is especially good with mashed potatoes.  The sauce makes excellent gravy.

Why is Common Sense so uncommon?