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← RABBITS UNWILLING TO BREED- Causes and Cures

THE MOLTING CYCLE IN RABBITS →

NATURALLY FEEDING RABBITS

Sep 9

Posted by riseandshinerabbitry

Domestic rabbits are descended from

European wild rabbits and should have no problem with a non-pelleted diet that includes a
variety of feedstuff. Older rabbit books are useful sources of this information. Let’s face it,
pellets only came on the market after World War II.
If you are feeding pellets, I suggest you contact the feed company and ask for an ingredients
list. Not just a nutritional breakdown, but a list of the actual items used. You may be in for a
surprise. I was! Some years ago I asked for this list from one of the big-name feed companies
that made it. I was shocked to find animal tallow among the ingredients, also listed was
animal flour and animal fats. Rabbits are herbivores that eat mostly green food, grain and
roots. Now what does a herbivore want with animal tallow, animal flour, and animal fat! I
looked into it more and found that GMO grown grains and soy were also used in rabbits
pellets. So now in most brands of rabbit pellets they include the GMO grown soy mill waste
products as the main feed ingredient.

So I began to learn about feeding my rabbits a more natural type food program. By
experimenting and watching the rabbits I have learned a lot, not all good! The rabbits are the
best teachers and they teach you a lot. During the growing season, nature makes my rabbit
food!

I am not knocking all pellets, some pellets are better than others and if you choose to use
them just be informed. But there are alternatives if you are willing to learn. Most rabbits if
given a choice prefer the hay and greens and will eat far fewer pellets. I have done this test
myself and the feeder was always full of pellets when they had the option of a natural feed
source over pellets. Where fryers are concerned, you will need to adjust your expectations
slightly. Rabbits fed mainly on natural foods will grow a bit more slowly than those fed only
pellets and may take a couple of weeks longer to reach butchering weight. But your overall
cost per pound will be less and the fryers should have more meat and less fat. I think the
reason they grow more slowly is related to protein levels, which are higher in pellets than in a
diet of hay, greens and grain.

I should emphasize that I would never advocated this method of feeding in large rabbitries or
for show rabbits or the commercial production of meat. It is a system best suited to the small
homestead rabbitry, where the main goal is to provide good, healthy meat for one’s own
table. Please, remember to be careful starting off. Natural feeding is great for the rabbits and
great for the pocketbook, but you must take responsibility for doing the necessary homework
to keep your rabbits safe. Please remember that while I am happy to share my observations
on this topic and while I have had excellent results with supplementing commerical pellets
with the green feeds listed on my webpage, I am still experimenting. Go slowly with your
rabbits and be watchfull for problems. Get a good book on weeds if you are not
knowledgeable enough to identify them without help. When in doubt, DON’T

Most of us started homesteading because we wanted to take control of what goes into the
meat and other food that we eat. While it’s a whole lot more work, I think the only real way
that we can do that is to completely ditch commercial mixtures and make or grow our own
animal food from scratch. I truly think that feeding a variety of different foods is what is
going to work in the long run, not some commercially prepared mixture based on some
scientific guidelines which may or may not be accurate for the animals we are raising.

Natural feeding saves money but is more labour intensive. I like to save money, but I think
my real motivation is the health, happiness and well-being of the rabbits. I am convinced it is
very best for the health of the rabbits. Some of the results are the absence of digestive
problems (No gut stasis or weaning enteritis! and the wonderful flavour of the “grass fed”
meat). I have never had a rabbit that really loved pellets! Rabbits lead boring enough lives as
it is, (unless they live in a colony setting more on this subject in a future post!). Why deny
them the pleasures of fresh, varied, natural foods!

I now feed a combination of natural and pellets. If the source of natural food is good and
fresh, it will make up for short comings in the pellets. I would just feed a natural diet if i had
less rabbits and more time. I would like to stress that this method of feeding, was the only
way to feed rabbits before pelleted foods were invented, it is frowned upon in today’s world
and considered controversial by many. I have been getting very good results with it, but I am
still always learning buy the best of teachers, the rabbits themselves! I have nothing but my
own experience and some old books to base this on. If you wish to use this method you must
expect to be vigilant and adaptable while you are learning what works with you and your
rabbits.

I know that lots of people are going to choose to supplement with natural foods rather than
feed them exclusively. There is nothing wrong with this, I do this myself. I feel it gives the
rabbits the best of both worlds. I also think each breeder has to find what works best for
themselves and their rabbits. Remember the sustainability of a natural food program may be
the only way to feed your rabbits one day. So by just supplementing now, you will learn what
works, how to grow, how to harvest, how to dry and store (for winter use) all the while
getting your rabbits gut flora adapted to this “new” diet.

Rabbits digestive systems are perfectly capable of digesting the greens, but they must develop
the proper flora in their GI tract and that does not happen overnight. Make your transition to
greens gradually, working the amounts up from a few leaves to as much as you can find for
them. In the wild, rabbits eat greens from the time their eyes open and suffer no ill effects.
The greens are always fresh since they are growing when the rabbits eat them and because
there is always more there is no tendency to overeat. I usually transition new rabbits over a
period of two months. Most rabbits, given the choice, prefer the hay and greens and will eat
far fewer pellets. Grass hay can be added immediately with no problems and should be
offered at all times. It is really good for their digestion and will help prevent weaning enteritis
in fryers.

What I try to do is work with the cycle of the seasons. So in the spring I would feed fresh
small greens (dandelions, plantain, grasses, sprouted branches etc.). All what is growing in
the spring and what is available in season. In the winter The wild rabbits don’t get as much
“fresh food” they depend heavily on weed and grass seeds, standing grass “hay”, roots when
they can get them, tree bark and buds. (In your climate the seasons are going to be different
and you will learn to work with them. Your tough time may be in a season of drought while
mine is the winter)

Foods during warmer months include a variety of sedges, grasses and other herbaceous
plants. Important species include panic grass, plantain, dandelion, crabgrass, ragweed, croton,
clover and lespedeza. Agricultural crops eaten during the summer include clover, alfalfa,
soybeans, peanuts (the green plant) and garden vegetables.

Winter foods include honeysuckle, lespedeza, blackberry, greenbrier, a variety of grasses and
dried vegetation. Bark, twigs and buds from sumac, black cherry, willow, holly and dogwood
also are eaten. Agricultural crops consumed during the winter include rye, wheat, alfalfa,
clover, corn, peanuts and ryegrass. Wild rabbits have been known to damage fruit orchards
by eating the bark of fruit trees. Buds of seedlings in pine plantations also may be eaten
during the winter.

Consider a day in the life of a wild rabbit. they would spend 70% of their time above ground
searching out and foraging for food while keeping an eye out for predators. As a ground
feeder, a rabbits diet would be mainly made up of grasses, hay, herbs and bark – all high fibre
foods! Rabbits can not climb trees to get fruit, and they would not actually go around digging
up carrots either. The rabbits territory would be around 2+ acres, meaning they would get a
lot of exercise every day searching out food across that area. The rabbit’s whole existence has
evolved around this high fibre diet.

Rabbits from different areas eat different diets they ate what was available in and around their
surroundings. Marsh rabbits would feed on leaves and bulbs of marsh plants including
cattails, rushes, and grasses. They can also feed on other aquatic or marsh plants such as
centella, greenbrier vine, marsh pennywort, water hyacinth, wild potato, and amaryllis. Marsh
rabbits make more year-round use of woody vegetation than other species of rabbits. The
swamp rabbit eats reeds, plants, and grasses native to its marshy habitat. The Brush Rabbit
feeds mainly on grasses and forbs, especially green clover, though it will also take berries and
browse from bushes. The desert rabbit mainly eats grass, but will eat many other plants, even
cacti. It rarely needs to drink, getting its water mostly from the plants it eats or from dew. So
take advantage of what type of area you live in and feed your rabbits accordingly.

When the rabbits are in cages and dependent on people, the chances of problems increase.
Most rabbits, will get used to eating greens over a period of a few weeks, they will not
overeat or have problems digesting the greens. If you go slowly, feed some of the regulators
(plantain, raspberry, strawberry and blackberry leaves) along with the other greens. (think
salad bar) Always clear out any uneaten greens and you should not have any problems.
However, it is good to keep in mind that rabbits, like people, can have individual sensitivities
and tastes.

Even people in urban areas can grow rabbit food! Grow in containers, on balconies, in
windowsills and you will be surprised how much you can grow. See if there is a community
garden in your area, and if there isn’t one, maybe you could start one! Local schools would
be thrilled if you started a project for kids to start a garden and grow their own food. You
could incorporate a herb and weed bed to attract beneficial insects and feed your rabbits!

I’ve never heard of a rabbit over-eating on grass hay. Hay ( like timothy/clover ) is the
foundation of the rabbits diet. Grass hay is very good for rabbits for GI tract health. It is not
so high in protein so if you are feeding pellets, this is the best hay to use. Hay is used as fiber
and keeps things moving fast thru the GI tract. I would be more careful with alfalfa hay
however as it is much richer. When I am feeding alfalfa hay in winter, they get a limited
amount of alfalfa hay and as much grass hay as they want. I know a lot of people say not to
feed fresh alfalfa or alfalfa hay because it is “too rich” but if you are not feeding pellets or
have cut way back on the pellets, alfalfa becomes a valuable food source. After all, it is a
major ingredient in many brands of pellets, so why be afraid to use it. Feeding alfalfa and
clover is probably the most controversial aspect of feeding rabbits naturally. Legumes are
high in protein and calcium. Because there is already a lot of alfalfa in the pellets, when
feeding a combination it is possible for the rabbits to get too much protein and calcium.
Excess calcium can result in “bladder sludge” as the unused calcium is excreted. Drying
alfalfa and clover is supposed to help, I suggest, however, keeping the amount of these two
excellent greens down or not at all if you are also feeding pellets!

The rabbits certainly get more hay and less green feed in the winter. In the winter I grow
wheat and other grain grasses (under lights in the house), I pot up some chard, make sprouts
and also feed a lot of dried greens for them (that was harvested during the spring and summer
months). Just as wild rabbits adjust their diet as winter comes and eat a lot more dried grass
and tree bark and buds and less grass and weeds, so do my rabbits. If you have a lot of rabbits
it really is going to be hard to grow enough. You may also be able to harvest some of your
homegrown wheat or barley as hay, just as it forms the seed heads and store for winter feed.

The difference between grass and hay is Grass is usually cut green and growing- So it is low
in fiber and high in protein. Hay- (especially legume hay) is often cut quite mature to
maximize production and the mature grass is higher in fiber. Legumes like alfalfa are also
stemmy. But hay will be lower in vitamins compared to fresh grass. Timothy hay is great for
GI health and for nibbling pleasure but it does not have very much protein compared to
alfalfa or clover hay. You may find you need to continue feeding some pellets to supply
enough protein unless you can find some alfalfa or clover hay. A mix of alfalfa with timothy
is great. If you are not feeding pellets, however, the rabbits have to get their protein
somewhere else and this is where alfalfa or clover hay comes in. You don’t really want to
double up on the protein, so it is not so good for pellet-fed rabbits. Rabbits can live on good
hay alone, fed free-choice. I don’t recommend it, but it provides a baseline for planning. In
winter, some grain is a good idea. I found that the does needed it when they are lactating. The
dried greens are great for the rabbits they provide variety and interest and lots of nutrients. I
think if you dry the same quantity that you feed fresh that seems as good a way of estimating
as any. Don’t forget that you can also feed windowsill greens to the rabbits this will be
another food source if you start to run low in late winter. Grain grass is the easiest and very
fast-growing you can cut it several times before it starts to get straggly.

Vegetables should be introduced one at a time if your rabbit is young. Monitor their
droppings to make sure that they can tolerate what they are eating. If you notice any changes,
discontinue feeding that vegetable. Make sure your rabbits vegetables are always fresh. If it
smells “off” or if you would not eat it yourself, throw it out. Greens and veggies could cause
a problem if fed in massive quantities-the rabbit is a pig by nature-if the uneaten greens are
allowed to wilt and spoil-if fed in too great a quantity when the rabbits are not accustomed to
it. Organic vegetables are ideal for rabbits since they are so sensitive to pesticides and
chemicals used on commercial produce. Whatever you choose, be sure to wash it thoroughly
and pick it over for bugs.

A great variety of vegetables exists and most can be found in your local grocery store.(But
remember we are going for sustainability so grow it or hunt for it). Dark, leafy greens should
be fed at least once a day. Carrot tops, watercress, radish leaves, collard greens, beet and
turnip tops, romaine lettuce, red and green leaf lettuce, endive, chard, and dandelions are
some of the most popular (avoid dandelions or other safe feeds picked from roadsides or
unfamiliar yards you do not want to give your rabbits a fertilizer or pesticide cocktail). Other
vegetables such as Brussels sprouts, broccoli, tomatoes (without stems! stems and leaves of
the tomato plant are toxic to rabbits), sugar peas and fennel. Rabbits especially like fragrant
and tasty herbs like parsley, cilantro, basil, dill, arugula and mint. You can dry most of the
greens mentioned. Yes, they wilt but then they dry like hay would. Once thoroughly dry they
will keep through the next winter. This really helps for winter feeding.
Daily vegetables are a vital source of nutrition for your rabbits. Amounts fed will vary by the
rabbit’s size, weight and preference. Some people feed vegetables both in the morning and
evening, others alternate meals of pellets and vegetables. Some people mix a variety of
veggies together like a salad (i do this), some feed one vegetable at a time.

Mangel beets should be stored before feeding, the old books say never the tops of the
mangels for rabbits and never before Christmas. Feed mangels in moderation. Mangel beets,
sugar beets and garden beets are all useful for feeding rabbits and are a great food that stores
good for winter feed.

Plantain and blackberries. Both great as food for rabbits, both good fresh or dried and both an
excellent remedy for diarrhea. Plantain is one of the very safest greens for rabbits and even
young kits can eat it. I’ve dried raspberry leaves on the cane and it works well, but i think it
might be better just to cut off the leaflets. The thorns on the blackberries are truly vicious.

I highly recommend red clover in a rabbit greens garden. You can get an awful lot of greens
off a small patch and in season it recovers from a cutting in no time.

Sunflowers you can plant as thickly as you please and then pull the extra seedlings for an
early spring green. Leave some a little longer and use them as “cut and come again” greens.
Let the best ones mature for seeds. And they do provide shade once matured keeping the
rabbits cool as well as feeding them you can remove leaves to feed during the summer I’ve
never dried sunflower plants, but my rabbits love them fresh. No reason they couldn’t be
dried. You probably lose a bit of nutrition drying them, but they are still excellent. An airy
place in light shade might work better
and also dry and save the seeds.

Grape vines, even wild grapes, are another good feed plus shade plant

Many plants contain a naturally occurring chemicals called an alkaloids, which are mild
toxins that protect plant in the wild. The one most talked about with rabbits is oxalic acid and
it is completely harmless to animals or humans when consumed in small amounts. The
amount of oxalic acid within each plant can vary significantly due to several factors including
the composition of the soil the plant grew in, the time of year and the age of the plant. Most
of the fresh vegetables we feed rabbits have a low to zero level of oxalic acid, but a few, most
notably parsley, mustard greens and spinach, lambsquarter,comfrey have relatively high
levels. (Note that kale, which is often implicated as a high oxalate food is actually very low in
oxalates when young). The toxicity of oxalic acid comes with feeding large quantities of
foods high in this chemical and can cause damage to the kidneys over time. These foods are
nutritious and should not need be excluded from the diet if you feed them proplery.These
vegetables should be fed moderately as they are high in vitamin A (that a rabbits needs!) I
recommend feeding a minimum of at least 3 types of leafy greens a day (and only one of
them should be from the group listed above) Don’t feed the same greens all the time from
week to week if possible, mix it up. For instance if you feed parsley this week, then leave it
out of the diet for next week and use something else. Rotating the greens will also give your
rabbits better all around nutrition!

Never feed rabbits iceberg lettuce, rhubarb, raw beans, apple seeds, peach pits, potatoes or
corn. These items can cause illness and even death. Likewise, never feed anything that you
are uncertain about. Most rabbits love fruit, but it must be offered in small amounts due to the
high sugar content. Peaches, nectarines, papaya, pineapple, apple, grapes (and raisins), pear,
banana, blueberries, raspberries, blackberries, apricots and strawberries are some of the most
popular fruits. A one-inch slice of banana, or two blackberries, is plenty for a treat. Be sure to
remove any pits or seeds as they may be poisonous(Check out the February 2012 post SAFE
FOOD LIST FOR RABBITS and POISONOUS PLANTS TO RABBITS)

Now that your rabbits are accustomed to greens, they can have a lot. Mine barely bother with
their hay or grain when they have lots of greens and they do just fine. Baby rabbits that have
access to greens from the beginning, when they first pop out of the nest box and begin tasting
solid foods, should have no problems with greens. Also if the mother was fed greens while
nursing, it seems to have gotten the kits to adjust early. They sort of “grow into them” as their
taste for solid foods increases, just as with baby wild rabbits.

A holder or manger is best to feed your natural feeds to your rabbits, but sometimes I just
stack it in a clean front corner of the cage. They don’t mess it up if you feed them only as
much as they can eat before the next feeding.

You can also dry weeds and other plants in time of plenty for use in the winter. I did not get
as much of that done last year as I should have and hope to do a lot better this year. I dry on
racks and combine in tubs with grass hay I do not worry if the dryed herbs and greens are
combined uniformly. I basically mix them and store in old grain bags or pillow cases ( Use
the paper grain bags as they can breathe). I then have a small bin that I fill and keep in the
barn with the feed (this gets used up fairly quickly). The seeds obviously want to settle to the
bottom, so I give it (the bin) a shake to keep them mixed up. I make a Botanical blended hay
for the winter rabbit “blahs” by mixing some of the regulators (plantain, raspberry,
strawberry and blackberry leaves) with some dried fragrant herbs they love this stuff! You
can dry things like rose canes, raspberry canes and weeping willow whips in bunches with the
leaves on for winter use.

Greens can simply be air-dried for winter, but in a damp climate you must ensure that they
don’t go moldy. Mold appears on hay or greens as a white powdery coating that will get into
the air when disturbed. Not good for either you or the rabbits! Good air circulation during
drying and storage in containers that breathe are good. Use large onion bags or pillow cases
you can also just bundle larger branches and hang to dry. Those blackberry canes with the
leaves on should dry well, as will willow whips with the leaves attached. Smaller plants and
wonderful weeds like dandelion, chicory, sow thistle, mallow etc.(see the SAFE FOOD LIST
FOR RABBITS for botanical names just be shure you are harvesting the right plant).They
can be dried on screens or in onion bags.

Try to find a spot in breezy shaded area that would be ideal. NEVER store hay in closed
plastic bags. Fresh hay still holds moisture that may mold if kept in plastic. Plastic garbage
cans with lids are adequate for storage providing the can is not left in high heat or direct
sunlight. Card board boxes or woven nylon feed sacks allow the hay to breathe rather than
sweat. Hay in bales will stay fresh for a year or more but loose fill bags will become stale
very quickly

Certain trees can be used as forage for rabbits and dried for winter use as well: willow and
poplar are two that are excellent and easy to find. Their leaves are quite high in protein and
the rabbits will eat the bark from small twigs and branches as well. Here ia a list of trees that
I know are safe. These include: Alder, Birch, poplar, willow, sugar maple, silver maple,
apple, pear, mulberry, sycamore, ash, hackberry, rose, and gooseberry are all good for
rabbits. My rabbits love the tree branches! Especially when they are budding out. Any native
safe listed tree branches are good for your rabbits, The rabbits will chew all the buds off, then
peel the tender bark, then throw the stick around in their cage. So plant a weeping willow,
They grow very fast and provide a lot of forage for the rabbits can also be used as shade for
rabbits as well as a food source willow is high in protein, and very palatable to rabbits.

How much to feed that is the toughest question? You will need to experiment. Give them
what you think is about right. If there are leftovers, cut back a little. If it is all gone, increase
it a little until you know how much they will use. There will still be some waste, but not near
as much as if you just feed it free choice. Rabbits are funny what you have to give them
NOW is far more attractive than the same item that is already in their hay rack or dish. If you
visit them twice a day, feed them twice, but only half as much. They will enjoy it more and
waste less.

There are a number of unsafe/toxic food lists out there for rabbits, (also check our blog for
POISONOUS PLANTS TO RABBITS) which one should be aware of when foraging for
rabbits be shure to know what you are feeding rabbits! Oak leaves and pine needles in
particular are tasty for the rabbits but not good for them Pine needles because they can cause
tearing and internal lacerations if the rabbits don’t chew them fully and oak leaves, like apple
seeds, can cause cyanide poisoning.

The useful wild plants for rabbits include young trees, leaves and shoots. Clovers and vetches
are legumes (but watch out some of their seeds are poisonous). The useful wild plants are:
coltsfoot, comfrey, chickweed, cow parsley, docks, sorret (sour dock), dandelion, fat hen,
groundsel, heather, Plantain, Shepherds Purse, sow thistle, watercress, bind weed, celandine,
wild iris, fool’s parsley, henbane, and lettuce.

This is just a quick list of what to grow or find for your rabbits natural food source-

Arugala, Basil, Beets, Borage, Brambles(raspberry,blackberry), Calendula, Carrot(feed the

greens,the root as a treat as it is high in sugar content), Cattails–Cattails shoots provide
essential vitamins such as beta carotene, niacin, thiamine, potassium, phosphorus and vitamin
C. also has sodium which is good for rabbits on a natural food base diet,
Chicory, Cilantro, Dandelion, Fennel, Fenugreek, Filaree, Mint, Mustard (wild and
domestic), Parsley, Plantain (one of my favorite feed for rabbits),
Queen Ann’s lace-(Daucus carota) is pretty much the same as garden carrots (Daucus carota
sativa), just in its wild form. The foliage and roots are safe for rabbits, but mature flowers and
seeds may certainly cause problems and may even be toxic.(I have learned the hard way with
the flowers and seeds and have killed a few rabbits).The seed of Queen Anne’s lace has been
used by humans for centuries as a birth control method. Not what you want for rabbits! If you
cut your Queen Anne’s lace plants to the ground frequently, they will respond by giving a
constant crop of lacy greens. Let some mature for next year’s crop. Queen Anne’s lace is a
biennial,
Radish- One of the things I grow regularly for the rabbits is icicle radishes.The greens to the
icicles get huge (unlike red,round radishes),and the rabbits love them. I pull up 3 radishes a
day and throw the whole plant to the rabbits.They grow so quickly and can be planted in
small spaces anywhere,
Red and green leaf lettuce, Rose, Spinach, Shepherd’s purse, Strawberries, Sunflowers-The
rabbits LOVED them.leaves and seeds. I will be planting more sunflowers next year. The
other benifit is that the mature plants provided shade and it helped shade the building where
the rabbits are housed,
White clover, Yarrow, and lots more!

Do not forget flowers- dandelion, clover blossoms, marigolds all are well liked by rabbits,
mustard, basil, borage, burnet, calendula (pot marigold), camomile, clover, coriander
(cilantro), dandelion, dill, daisy, fennel, hyssop, jasmine, wild pansy, lavender, rose,
rosemary, sage, sunflower, thyme, plantain. Rabbits are built to eat grass, and only
supplement their diet in the wild with leaves, vegetables, bark, flowers, etc., when available
or they are particularly hungry. Flowers are very high in sugars and should only be given as
the occasional treat. And some may be poisonous, so if in doubt,don’t

WINTER FEED IDEAS-

Dried plants saved from summer provide variety and extra nutrients. Still, rabbits crave fresh,
green foods in winter. Rather then feed them expensive fresh foods from the store on a
regular basis, try some of these ideas.

GROW GRAIN GRASS: Fresh foods are nice for the rabbits and I buy some dollar store
rectangular dishpans, put about two inches of soil in them and plant grain: wheat, rye, oats. I
don’t bother with drainage holes. It’s the same idea as growing “cat grass” but on a larger
scale. When the grass is about four inches long you can start harvesting it and you will get
several harvests from one tub before it gets discouraged. Then just start over. You will want
more than one on the go so there is always some grass ready to cut.

SUNFLOWER SPROUTS: Another dishpan, this one planted with sunflower seeds. Start
cutting them once they have true leaves or let them grow on for a bit. Replant as needed.

POT UP WEEDS: A dishpan of transplanted weeds – especially dandelion and plantain – will
give your rabbits tasty nibbles all winter. Try to find small plants as they are easier to
transplant. Sprinkle on some of those dandelion seeds too, but they wil take much longer to
establish themselves.

FORCE TWIGS: Twigs cut from safe trees can be fed to the rabbits all winter long, They
relish the bark and buds and it is good for their teeth. It should also be possible, however, to
bring some twigs inside and put them in a jar with a couple inches of water. It will take a bit
of time, but they will break dormancy and begin to leaf out. When ready to serve, remove the
part that was sitting in water.It could have mould,or bad bacteria on it.

SWEET POTATO VINE: In spite of their name, sweet potatoes are not from the same family
as regular potatoes. Sweet potatoes have edible vines and leaves. You can start them by
pushing in toothpicks so that only the base is in water. They will soon sprout and send up lots
of edible greens.(I remember doing this in school as a youngster)

WASTE FEED- Trimmings from the kitchen meals

I have fed my rabbits lot’s of natural feed sources for over my 30+ years of raising rabbits
and have learned a lot! I am always looking for new ideas to feed rabbits without an outside
food source, So any input or new ideas are welcome! I am planting more and trying new
ideas all the time. I am now putting together some package of seeds and will offer them as a
Rise And Shine Rabbit Garden These will be ready this January for spring planting I am also
making up packets of fodder seed for rabbits so you can grow your own rabbit hay. Writing
up posts for GROWING A RABBIT GARDEN and GROWING HAY FOR RABBITS to be
ready with the seeds!

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Posted on September 9, 2012, in Uncategorized and tagged comfrey, feed, flowers, food,
grass, grow, hay, herbs, high protein, medicine, natural, natural food, natural food for rabbits,
nature, nutrition, plants, safe, seeds, shrub, tree, twigs, young rabbits. Bookmark the
permalink. 65 Comments.

← RABBITS UNWILLING TO BREED- Causes and Cures

THE MOLTING CYCLE IN RABBITS →

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 Comments 65

1. Mark Salmon | September 10, 2012 at 5:05 pm

This web site is the best info I can find about NATURALLY FEEDING RABBITS
my rabbits are now on pasture and in tractor in my little backyard and I grow lots of
stuff from the safe food list. Every rabbit owner needs Muscovy duck I just got two
and now no more fly or bugs for that mater the Muscovy eat all rabbit food that is
dropped from my now spoiled NATURALLY fed rabbits. The fines from the pellets
feed that rabbits wont eat go into the duck feed and all the green scrapes they don’t
eat or drop it all go to the ducks. When I cut wheat grass /seed sports that I grow
indoors in winter for the rabbits I give the tray with the short grass seed halls and dirt
some times I put worms in the tray and the ducks go crazy. This system works grate in
 so many more then I can think of NATURALLY FEEDING RABBITS and Muscovy
Ducks.

Rick if you can ship your rabbits to Michigan I would love to raise heritage breed
rabbits on my small farm if so E-mail me

msalmon27@yhoo.com

if any one has questions about my suburban farm feel free

if any one know how i can find heritage breed rabbits 20 minutes south of Detroit MI

o riseandshinerabbitry | September 10, 2012 at 9:18 pm

I also have some Muscovys on the homestead, Sorry I do not ship rabbits,
Glad you enjoyed the post!

2. Laura | September 15, 2012 at 3:41 pm

Excellent! We fed our rabbits through many months with no pellets, just garden
greens and kitchen scrap. Cabbage has been listed as a controversial vegetable for
rabbits, but we found that if the cabbage is GREEN, it is great for them. White is what
gives them the trouble. The same rule holds for lettuce – green or red is great, white is
what is not good.

If you let the wheat or ryegrass grow fairly tall before cutting it to feed, it will have
more long fibers in it, which are healthy for rabbits. One option is to grow wheatgrass
for people, and use it until the grass gets too tough for you, then do a few cuttings for
the rabbits off the tougher grass.

We also put a bed of alfalfa into our greenhouse. It did not take up a lot of space, but
we sowed very thick, so that we could pluck young sprouts to toss to the chickens
(they think it is candy!), and cut the older shoots for the rabbits. Pea sprouts can be
done the same way, and cut many times. Muscovies love alfalfa sprouts also.

3. K.D | September 16, 2012 at 4:04 am

I have fed my rabbits pellets, clover some hay, but for a treat, they love bread! Thats
right, bread. Preferably white bread. They will eat that first before anything.

o riseandshinerabbitry | September 16, 2012 at 10:50 am

 I have always dried the bread before I gave it to any rabbits. Do you dry
yours?

4. Pearl Formosa | September 20, 2012 at 4:53 pm

I’m impressed, I must say. Rarely do I encounter a blog that’s equally educative and
amusing, and let me tell you, you’ve hit the nail on the head. The problem is
something not enough folks are speaking intelligently about. Now i’m very happy that
I found this during my hunt for something relating to this.

5. Graham Grattan | September 20, 2012 at 6:16 pm

This excellent website certainly has all of the information and facts I needed about
this subject and didn’t know who to ask.

6. Rebecca | September 27, 2012 at 8:27 pm

I’ve got an American chestnut trees and my lactating doe is enjoying a chestnut or
two every day. I read they’ll eat acorns too, don’t know if that’s true.

o riseandshinerabbitry | September 29, 2012 at 11:17 am

I have never fed acorns to domestic rabbits, I here the tannins are very
high(That is not good for rabbits)

 Rebecca | September 29, 2012 at 3:18 pm

It may depend on the acorns. White oak acorns are much lower in
tannins, and it varies from tree to tree. I wonder if they can get their
teeth through a black walnut shell?

7. Mark Salmon | October 1, 2012 at 3:49 pm

What to feed pregnant and nursing rabbits?

Muscovy Mark
8. Fogcity Rabbitry | October 13, 2012 at 2:51 pm

Great thoughtful article. Thank you so much for taking the time to share you
knowledge with the rest of us, Have you ever posted a video of your rabbitry? I would
love to see it.

o riseandshinerabbitry | October 13, 2012 at 4:00 pm

Have been asked a lot about doing you tube videos, I am working on doing my
own podcast right now, You tube stuff comming soon!

9. josh | November 17, 2012 at 4:50 pm

Enjoyed the post. I’m surprised that you didn’t mention making silage for winter feed.
It is a nutritionally superior method than drying greens. I’m planning on making some
next summer in some 30 gallon trash cans. Have you ever thought of silage Rick?

o riseandshinerabbitry | November 17, 2012 at 7:25 pm

Silage is fermented, high-moisture fodder that can be fed to ruminants (cud-

chewing animals like cattle and sheep). I have looked for information or
feeding it to rabbits (herbivores) but no good information. I go with what a
wild rabbit would eat so I dry most of the feeds for winter use. But would love
to heard anything anyone finds on silage for rabbits!

 josh | November 17, 2012 at 9:29 pm

I guess it didn’t occur to me that a rabbit might have trouble processing

a fermented food. I guess I’ll have to do some research before I kill my
whole heard!

o Kent King | May 16, 2013 at 3:34 am

I would like to weigh in here. I used to be big in raising rabbits, got out
because of “life” and plan to get going again. Anyway, I tried feeding silage,
but it had too much fiber and the rabbits just didn’t thrive. I tried haylage, that
is alfalfa that is silaged/fermented. I was impressed with it and the rabbits had
no problems with it what so ever. .They loved it and did well with it. So if you
have some green chop hay/alfalfa just take care of it like the dairies do, in
rabbit raising, maybe just use big plastic contractor bags, fill them up, tie them
off, then after a few days let the air out, seal them and then after several weeks
you can incorporate it in to the diet.
I also tried working with different diets, I ran some dried alfalfa through a
grinder/mixer, added some grain, oats and barley (no corn-corn not good),
mixed some molasses. Fed free choice. In both cases, the friers came up to
weight a full 2 to 3 weeks sooner than on pellets and were perfect, ie; proper
meat profile, etc.

 riseandshinerabbitry | May 21, 2013 at 11:01 pm

I have always wondered about silage, was always told that it would kill
rabbits by messing up their gut flora with the wrong bad bacteria. Will
have to try this on a few fryers! Thanks for the info.

 marie | May 23, 2013 at 1:38 pm

I tried making grass silage in plastic bags but it just but it just rotted.
Hard to get all the air out and silage has to be air tight. You also have
to use up the top 8 inches or so every day or that part exposed to the air
spoils.

 Josh | May 24, 2013 at 10:19 pm

I had a crazy idea that I expect to get immediately shot down. Why
couldn’t you use your lawn mower to bag your lawn clippings, or
whatever feed material, and seal this in a plastic bag for silage? Would
it be better to dry the grass for storage? Or is lawn grass, Kentucky
bluegrass in my case, even a good food source for them? They
certainly eat the fresh clippings.

 Kent | June 12, 2013 at 5:55 am

I need to clear up one point. In the 3rd. sentence I said silage. I should
have said corn silage. I found that corn silage just did not work very
good. Mostly too much fiber and they just did not like the leaf at all.
The corn stock was ok, they worked on it a bit, but of course there isn’t
enough nutrition in that part to do any good for a rabbit. My rabbits did
not eat enough of it to see if it messed with their gut or not. But the
type of silage that did work was Hay (Alfalfa) Silage. They ate enough
of it and for a long enough of a period for me to say that it was a
winner. I also fed some dry hay free choice and they ate both, but
preferred the silage hay. On an earlier post Josh was wondering about
 lawn grass being made into silage. It might work, but I would watch
for nutrition shortage, it may or may not be enough for them. Other
than that he would need to watch for chemicals on the grass. I am
guessing that even a small amount would make them sick. If no
chemicals.. then should be just fine. One of those type of tings that you
would have to work with it to refine the process for your individual
operation.
Also for Marie, you might have better luck with a dark bag to keep the
sunlight out. Plus if it rotted then you likely had too much moisture,
needs to dry just a touch, but with grass that drying time can be short,
so a real touch and go deal to get it to work good.

10. Laura | November 28, 2012 at 3:05 am

This post is SO helpful as I prepare for my first breeders arrival this week. Very
interested in seed packets and so forth.

o riseandshinerabbitry | November 30, 2012 at 10:32 pm

Glad you like the information! I am working on the seeds, trying to get them
available for January

11. Rebecca | November 30, 2012 at 10:38 pm

I’ve been pruning back some wild rose plants (Rosa multiflora) and the rabbits eat
most of the prunings. They seem to enjoy taking a tangle of sticks and reducing it to
something neater.

12. Roberta | December 2, 2012 at 8:52 am

Can you provide a rough idea of the amount of natural feed each rabbit needs

o riseandshinerabbitry | December 2, 2012 at 12:24 pm

A good start is to feed a minimum of 1 cup of vegetables, greens, weeds, herbs

from the safe food list for each 4 lbs of body weight per day. When starting
start slow reduce some pellets and add some natural food, Add one vegetable
to the diet at a time. stop using the item if it causes soft stools or diarrhea.
Limit fruits to 1-2 tablespoons per 5 lbs. of body weight fruits are more of a
snack food, every rabbit is different you may need to feed more to some less to
others. Hope this helps
13. Star | December 3, 2012 at 6:07 pm

What is your winter rabbit production like? Rabbit expert from Ore. State U some
years ago said they found vegetation produces a chemical in the fall that shuts down
rabbit reproduction but spring growing vegetation stimulates it. Also, I am sure you
didn’t mean to include foxglove as an ok food. It is very toxic.

14. Nikki | December 30, 2012 at 12:09 am

I am fairly new to raising meat rabbits (Californians). We have not had much luck
breeding successfully. I am wondering if they are too fat. I feed 5 oz of pellets and 1
oz of Calf Manna each day. I would like to start adding in some sprouts to increase
their winter vitamin intake. Is it alright if I feed alfalfa sprouts since I am feeding an
alfalfa based pellet? I am worried that if I feed BOSS, they will get too fat. I’m
feeling very discouraged as we have only gotten two small litters out of our doe in the
10 months we’ve had her. We lost our second doe to the summer heat (a record
breaking 101). Any wisdom would be greatly appreciated.

o riseandshinerabbitry | December 30, 2012 at 12:14 am

I would slow down or the calf manna(I use it only on nursing does). Check out
this post for some good information!
https://riseandshinerabbitry.com/2012/08/11/rabbits-unwilling-to-breed-
causes-and-cures/

 Nikki | December 30, 2012 at 5:50 am

I’ve read and re-read it! (You have such an amazing blog! You’re
information is so detailed and I love that you have so many different
solution options!!!) I got a lot of great ideas and will hopefully have
some happy bucks and does soon. I have a couple of feeding questions,
though. I will back off on the Calf Manna, like you suggested, but is it
ok to feed alfalfa sprouts since the pellets I feed are alfalfa based, or
will that be too much protein? Also, I’ve been reading about the fodder
system for rabbits ( http://hydroponics.com.au/free-articles/issue114-
rabbits-rabbits-everywhere-rabbits/ ). If I feed green/live feed, do I still
feed the same amount of total feed by weight? I am so happy to have
found your blog! Thank you for all your valuable information!

15. Kacie | January 17, 2013 at 4:03 pm

 Everything I keep reading says that feeding tomatoes, onions, spinach and potatoes to
rabbits can be fatal but does not give a reason why…. I have rabbits and they have
been fed all of these without any problems… although they do not get very much of
each… so I am wondering is it a keep it moderate thing or what??

o riseandshinerabbitry | January 25, 2013 at 10:00 am

I feed the tomato fruit to my rabbits, not the leaves or stems, spinach I also
feed to my rabbits, and during the depression people feed cooked potatoes to
rabbits as a main food source. When starting any change in a rabbits diet you
must go slow

 marie | January 28, 2013 at 4:31 pm

Too many onions can cause hemolytic anemia. Not recommended for
dogs and cats either. But I read rabbits don’t like onions and you can
border a garden with them to discourage rabbits.

16. Steve Forbes | January 22, 2013 at 9:05 pm

Here is some information I found on a website called feedipedia.org

Read the entry and then read what I’m thinking (as a person who has raised rabbits in
cages with pellets and then more recently in a colony feeding primarily hay and
sprouted barley)

Rabbits

Like alfalfa and other clover species, white clover is an interesting source of protein
and fibre for rabbits feeding. It is well appreciated by wild and domestic rabbits
(Harris et al., 1983; Crawley, 1990). In the wild, white clover is so appreciated by
grazing rabbits that they reduce significantly this legume proportion in areas where
white clover was initially present, as it was observed for example in Australia (Lane
et al., 1997) and New Zealand (Norbury, 1996).

White clover distributed fresh or as hay is a very common basis for Angora or meat
rabbits feeding in India or in Nepal (Bhatt et al., 2005; Prasad et al., 1996; Neupane et
al., 2010). It was also the basis for diets of laboratory rabbits in Japan (Tsutsmi et al.,
1967).

When given as the sole feed to rabbits, white clover only allows a moderate growth.
Combining white clover with perennial ryegrass (Lolium perenne) induced a
significant improvement of growth rate and feed efficiency (Guo et al., 2008). A
further increase in growth rate can be obtained when barley or chickpeas are offered
to rabbit in addition to a grass-clover mixture (Sastry et al., 1982; Joyce et al., 1971).
In Grey Giant rabbits, a forage-only diet combining white clover, tall fescue and
 perennial ryegrass (about 33 % each on DM basis) resulted in a growth rate of 16.4
g/d, just a little lower than the 22.5 g/d growth rate obtained with complete balanced
control diet (Bedekar et al., 1984).

end feedipedia quote, beginning of my thoughts:

Picture a hoophouse with several small colonies of rabbits. Urine from the rabbits
flows from the sloping plastic floor into a water tank containing duckweed. This water
is used to water many trays of a forage mix of white (ladino) clover, fescue and
perennial ryegrass. Each tray is cut at the 10cm level in rotation as it reaches the
optimum height of about 30 cm. The rabbits are fed this forage mix as well as good
quality hay free choice. The rabbit droppings and the excess duckweed go into one of
the worm bin/compost heaps. The worms are regularly harvested to provide protein
feed to the pastured hens outside. The worm castings go into the forage trays as
fertilizer. Inputs are only water and hay, outputs are rabbit meat and chicken eggs.
Sounds pretty close to sustainable to me. Thoughts on this idea, anybody?

o riseandshinerabbitry | January 25, 2013 at 9:52 am

Sounds good!

17. Ravi | February 24, 2013 at 7:11 am

Great info! Part of my plan for natural food for my rabbits is to grow Duck Weed and
serve it. Hight on proteine, and can be freezed and served during winter. Do you have
any experience using duck weed as a food source?

o riseandshinerabbitry | February 24, 2013 at 2:16 pm

I have grown duckweed as feed for my chickens, I only bad thing I can think
of is some algae can be bad for rabbits! but if dried? I will try this! This spring
I will try adding to the feed for a few rabbits and see how it works. If anyone
out there has any information I would be glad to hear it. Here or on my face
book page!

18. Melany | April 28, 2013 at 2:27 am

Hi all, I’m new to rabbits and hoping I can raise meat rabbits 100% in a predator-
proof tractor (with proper shading and nest boxes). My biggest question is: how much
grass does a rabbit eat? I’ll supplement with timothy hay and maybe a small amount
of alfalfa pellets as a treat (the goats will have to learn to share). My big question is,
how often would I need to move the tractor to control parasites? How long would I
need to leave a patch of grass before placing the rabbits back on it?
 Thanks much for any advice here!

o riseandshinerabbitry | April 28, 2013 at 11:46 am

You will have to move the tractor daily, I am not a big fan of raising rabbits on
the ground (predators, diseases), as for the amount of grass you will have to
see how they grow and adjust with more feed as needed.

 Melany | April 28, 2013 at 4:20 pm

Thanks much. I’m going with a traditional hutch and will give them
grass fodder. They will be spoiled (but delicious) rabbits : )

 Marie White | April 29, 2013 at 6:37 pm

They can dig out of a tractor with no bottom in an hour or so. 

Happened to me when I tried it.

 Melany | May 2, 2013 at 3:01 am

It has a bottom. Anyone want it? I decided to bag the whole idea. I just
had rabbit at a restaurant, first time in awhile, and realized it tastes
identical to the city squirrels I trap in fall. So may as well stick with the
squirrels! : )

19. Mark | May 24, 2013 at 3:32 am

What about hosta plants leaves?

20. tee ryan | August 5, 2013 at 11:22 am

can rabbits eat squash leaves? I grow a lot of squash. raising rabbits in central texas
can be quite exciting. you have a nice web site. reply to bonedaddy_tx@yahoo.com

o riseandshinerabbitry | August 5, 2013 at 11:33 pm

 Yes, I feed fresh squash leaves during the growing season. I usually have to
shake off some squash bugs first.

21. Dorothy P. | September 10, 2013 at 7:20 pm

I’m reading the site mostly for my pet rabbit; my dad raised fryers, and let me raise
one when I was little, not realizing it would have to be butchered. The emotional
trauma has stayed with me and I don’t eat rabbit. Does what you write here apply
equally well to the pet rabbits like the lops, etc.?

o riseandshinerabbitry | September 11, 2013 at 9:16 am

They my need less quantity, as they are not growing quick for meat supply and
not breeding, the types of food would be the same

22. Dorothy P. | September 10, 2013 at 7:23 pm

After reading this, I’m thinking of building a raised planter, and building my rabbi’s
yard around it. Would he be likely to overeat if he had too much access?

o riseandshinerabbitry | September 11, 2013 at 9:13 am

They would find what they need and amounts if it was available. This would
depend on how big an area and how much was planted in that area

 Dorothy P. | September 11, 2013 at 4:36 pm

What I’m building is a 4′ x 4′ fenced area for him. Because of the

tendency to dig, my thought was, if it was attached on the sides to a
raised planter bed of approximately the same size, with an area blocked
off and not planted so he has some space, it would serve 2 purposes,
giving him some fresh greens, plus a small yard of his own. The hutch
would be outside the yard, but against the back with a ramp down to
the unplanted area. What I want to create is a little bunny paradise.
Yes, I know I’m sappy about my pets.

23. David | October 7, 2013 at 12:19 am

 Forgot. If you plant a raised bed, you might want to attach chicken wire(cheap) to the
bottom of the bed to keep out animals digging out. Or vinal coated fencing. Soft dirt is
fun for rabbits.

Concerning outdoor Rabbit Hutches. I’ve had LOTS of success recycling 4×8
Election Signs as Sidewalls and roofs. Works much better than Tin. No heat transfer
and less weight. Again, Make certain your rabbit can’t get to it. I have chicken wire
behind the election sign to keep them from chewing their way out.

Why do people say don’t use chicken wire? I have a friend who has been using
chicken wire for ages on the sides and roof of his rabbit pens? (Wooden structure).

I just finished building a hutch 2x4s, welded wire (.5×1) for the floor and chicken
wire for the sides and roof. Election sign for the roof and walls. Chicken wire is
FOLDED over several times at the sharp edges which make it so no sharp points are
exposed. Can run my hand along the cut edge and not feel a sharp edge. This isn’t a
breeding cage. Though I could convert it by getting a 6in wide section of 1/2 sq
hardware cloth to make a baby safety rail for the side walls.

I’ve also used a 6ft x 7ft x 4ft high Dog Pen with chicken wire rapped along the
bottom edge for a Pen for the juvi rabbits to play in. The babies don’t seem to dig as
much as adults even when there are gaps under the fence. They do enjoy eating the
grass. And laying inside the holes of concrete blocks. I used gavanlized wire to wrap
the chicken fencing wire directly to the poles and threaded it through the chainlink.
Hog links and the aluminum fence ties didn’t work. So I went with a 20guage wire.

o riseandshinerabbitry | October 19, 2013 at 10:58 pm

Love the idea of using free, recycled, and inexpensive ideas for housing
rabbits. Working on some plans on making rabbit cages with pallets

24. Celeste Clevenger | October 11, 2013 at 6:40 pm

Incredibly well done and well researched. Gave me a lot to think about and ideas of
what to grow specifically for feeding our bunnies so we can provide them a natural,
healthy diet.

25. kristen | December 4, 2013 at 4:46 pm

Hello my name is Kristen, I want to express to you how grateful and appreciative i
am. Thank you sharing your knowledge on herbs and their medicinal properties. Your
outlook on herbal supplementation in a rabbits diet makes much more sense to me. i
am somewhat familiar with herbs and their medicinal properties for human
consumption. I have grown some herbs of my own. I am currently researching ways
to grow indoors. I live in upstate NY. It made sense to include herbs and greens in my
 rabbits diet because that is how they naturally maintain health in wild. i was not sure
on how to feed/ administer herbs to care for my rabbit. Your page has given me the
knowledge i need. On thanksgiving vacation in NJ i visited a game/foul
establishment. There he was eating corn (poor thing) and was the only one who didn’t
nip at my finger. Not to mention he was amongst all white red eyed rabbits.So i fell in
love with a 5 lb black rabbit. After spending time with him we suspected he was a
baby.I looked online and determined that he was either a Flemish giant or a
continental giant. I am a stay at home mom and spend alot of time with him. After we
brought him home, i noticed he started to sneeze and rub his nose. i made an
appointment with a vet who i guess has treated rabbits. she said he was very young
but did not examine any part of him other than teeth. i estimate he is 2-3 months of
age. she gave me 10 syringes of beytril to inject him between shoulders over the next
10 days. today is the 3rd injection. i noticed last night he had a large thumb sized
abscess bubble on his lower right back end. i have read many things and when it
comes to abscesses on rabbits i find people have more of a bleed outlook. i called the
vet, and he said the abscess wont increase in size while on antibiotics so hell be fine
and no need to worry. i am sure it will have to be lanced eventually. i want to at least
supplement his diet to see if he can improve. He seems to be fine and chipper.
reaching new milestones everyday. i read that this is a good sign, although i guess
rabbits can hide illness. from the start i have fed him fresh parsley, cilantro, alfalfa,
and dandelion leaves. Because of your page i no longer feel helpless. i know i can do
more for him from home. I am looking into finding a more enthusiastic rabbit
veterinarian, i am prepared to have this abscess drained if others emerge or it doesn’t
decrease in side. Again Thank you for putting your knowledge out into the world for
others.
sending you love and good energy from New York,
~kristen and Jack rabbit

o riseandshinerabbitry | December 4, 2013 at 11:56 pm

This is why I do it! Think I a going to cry 🙂 Thanks hope all goes well.
Echinacea, and Comfrey are my favorite preventive herbs for rabbits.
Dandelion, Plantain next.

26. kristen | December 6, 2013 at 3:39 pm

i
discovered a way to get Jack my 2-3 month old Flemish giant to eat a little garlic.
chopped into fine small bits, i took one bit and covered it in a pea sized amount of
banana. he loves it and eagerly asks for more.

27. a | June 23, 2014 at 8:19 pm

I relish, lead to I discovered just what I was taking a look for.

 You have ended my 4 day long hunt! God Bless you man. Have a
great day. Bye

28. google.com | July 9, 2014 at 11:49 pm

hey there and thank you for your info – I have certainly picked up something new
from right
here. I did however expertise a few technical issues using this site, as I experienced to
reload the web site
many times previous to I could get it to load correctly.
I had been wondering if your web host is OK? Not that I am complaining, but slow
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and marketing with Adwords.

Well I am adding this RSS to my e-mail and could look out for a lot more of your
respective interesting content. Ensure that you update this again very soon.

29. carolyn | August 24, 2014 at 12:28 pm

I want to thank you for publishing all this info. My rabbits look so much better since
switching their diet. I do have a question about millet. I’ve got it planted for my
chickens, could it be fed to rabbits also?

30. Laura Bazzetta | January 13, 2016 at 4:26 am

Hi there! For those of you who are feeding your rabbits 100% naturally, do you (or
should you) include a mineral block/lick? I know the necessary minerals are included
in standard rabbit pellets, but if all they are getting is greens and fodder/alfalfa pellets,
are minerals necessary in addition? From what I’ve read, rabbits seem to behave
poorly with them, either consuming too much or not enough. Haven’t tried it with
mine yet, they are still on pellets but I’d like to transition off of them. Can they get
enough salt and nutrients through a diet of varied wild greens? Is there a loose powder
form I can mix at an appropriate ratio with the alfalfa pellets?

o riseandshinerabbitry | January 13, 2016 at 11:21 pm

I do use mineral wheels

31. Margo | June 19, 2016 at 9:57 pm

 I’ve been experimenting with modified natural feed and have found it to be quite
successful- and almost cost-free. I have a rabbit yard, so 20 fryers live together in a
20x 8 foot pen (they are locked up at night in a hutch). I have lots of alfalfa growing
around the property, as well as a lot of other weeds/grass. They get as much greens as
they can eat, as well as a loaf of bread(white or wheat, mostly organic- they eat
anything) twice a day. They make it to 4.5/5 pounds in about 14 weeks.

The drawback is it’s time invested. It takes me about 30 minutes a day to cut and feed
the greens, and time each week to clean out and compost all the tough stems. So,
about 50lbs of meat in 4 months. I just figured it out that it takes me about an hour
spent for each pound of meat. That’s quite a bit of time but the trade off is that I eat
healthy meat that has been raised (and dispatched) humanely.

o Marie | June 20, 2016 at 2:47 pm

Do the does raise litters on this diet? What kind of production do you get from
the does?

32. Luke Yancey | June 23, 2016 at 4:00 pm

Thank you for mentioning all the other options for rabbits instead of just pellets. After
I saw you mentioned that grapevines can be used as feed, I remembered there are a lot
of grapes growing at my grandma’s house down the street. I am going to go get some-
I’m sure my rabbit would appreciate it!

33. Chuck | October 26, 2016 at 10:05 pm

Sometimes great minds think alike. I have the same system in development as you
point out above in your last par.. I have been thinking of adding an Aquaponics
System to the loop as well, because of the output of the leftovers of the greens
produced. So we should have Worm Tea, Worms for chickens, Chicken Po for the in-
gound garden, Eggs, Chicken Meat, Rabbit Meat, Rabbit Po, Fish Meat, Fish Po/tea,
all the wast greens back to the Chickens and rabbits.

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Rise and Shine Rabbitry

Raising Meat Rabbits To Save The World!

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 DOMESTIC RABBIT RECIPES
 THE RABBIT CINCHER

DOMESTIC RABBIT RECIPES

RABBIT CATTIATORE-
Ingredients
1, 2-3 pound fryer rabbit, cut into 6 to or 8 pieces.
3/4 cup seasoned flour
3 tbs. olive oil
1 large onion, chopped up
1-2 cups mushrooms
2 large red peppers, chopped into small pieces
4-6 cloves garlic, minced
28 ounces canned tomatoes
3/4 cup dry red wine
3/4 cup chicken stock
3 tbs. fresh basil, finely chopped
1 tablespoon fresh oregano, finely chopped
salt and pepper to taste

Directions-
1- Coat the rabbit pieces in the seasoned flour and set aside.
2- Heat a large skillet or braise over medium/medium-high heat.
3- Add in the oil, and when hot, add in the rabbit pieces (work in batches if you have a
smaller pan)
4- Without stirring, brown for about 3-4 minutes on the first side, then flip over. When done
put aside on a plate.
5- Add in the onions, and stir while cooking for 1-2 minutes.
6- Add in the mushrooms, peppers and garlic.
7- When onions are translucent and mushrooms softened, add the rabbit pieces back to the
pan and pour in the tomatoes, wine, chicken or rabbit stock, basil and oregano.
8- Stir to combine all, and bring liquid up to a simmer.
9- Reduce heat to medium-low, and cover, cooking for 30-45 minutes or until rabbit is tender.

HICKORY BARBECUED RABBIT-

1 1/2 cups catsup
12 oz Can of good beer (I like using guiness)
8 oz Salsa (I like the hot stuff)
1 cup Tomatoes and chiles (you can usakky find this combined canned or use fresh if
avilable)
1 cup Red wine
1/2 cup Butter
1/2 cup Apple Cider Vinegar
1/4 cup Worcestershire sauce
1 med Red Onion- chopped
1/3 cup mustard
1/4 cup Peppers (any color) chopped
3 tb Chili powder
2 tb Garlic salt
1 tb Celery salt
1 tb Hot sauce (I alsways use franks)
1/2 ts Salt
1 Can (or some fresh if avilable) jalapeno peppers seeded,rinsed,and chopped
2 fryer rabbits, quartered (split in half down the spine, and then cut those 2 sections in half)

Combine all ingredients except rabbit in a large Dutch oven, stiring well. Bring to a boil,
reduce heat and simmer for about 10 minutes,stirring occasionally. Set aside to cool.
Place rabbit pieces in a large shallow container, pour the sauce over top. Let maranite at least
3 to 4 hours better overnight in the fridge.
Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit from sauce, and place belly
side down on grill. Grill about 30 minutes, brushing with the sauce, turn the pieces over and
cook an additional 30 minutes or until done, keep brushing with the sauce

SAUTEED RABBIT WITH SOUR CREAM AND BACON-

1 fryer rabbit cut in 6 or 8 pieces
1/2 cup seasoned flour ( SEASONED FLOUR- 1/2 cup flour, 1 tsp salt, 1 1/2 tsp dry
mustard, 1 tsp dried thyme, 1/2 tsp freshly ground black pepper)
5 or 6 thick slices bacon
1/2 cup chicken or rabbit stock
1 cup sour cream
2 Tbsp chopped parsley
1 tsp salt
Dredge the rabbit pieces in the seasoned flour mix. Saute the bacon until crispy and remove.
Brown the rabbit pieces in the bacon fat on both sides. Reduce the heat and add the stock.
Cover and simmer until tender (20-30 min). Transfer to platter, Add sour cream, chopped
parsley and salt to pan, stir until well mixed and heated, but do not boil. Spoon sauce over
rabbit and serve with some mashed potatoes

BRAISED RABBIT-
1, 4lb fryer rabbit, Cut it into 8 pieces
3 small onions
a couple springs of rosemary
1 bay leaf
a few sage leaves
about 2/3 a bottle of red wine, use a fruity tasting wine for this recipe
rabbit liver (from the rabbit you butchered) if you do not have rabbit liver you cacken livers.
(chop up)
about 2/3 cup of olives

In a hot pan, brown the pieces of rabbit with a little olive oil, until they are a golden color on
both sides. Add onions and all the herbs, brown them while stiring the mix for a short time
more. Add salt to taste, pour in the wine. Cover the pan with the lid, bring it all to a boil.
Open up the lid and add the chopped liver. Stir well, reduce the heat to simmer until the
rabbit pieces are tender, about 45 minutes. It will depends on the age of the rabbit and how
tough your it is. Just simmer on low until it’s done.About 10 minutes before it’s finished, add
the olives. Before serving, add a splash of olive or sunflower oil.

BEER BRAISED RABBIT-

3 tb Oil
2 fryer rabbits cut into servining pieces
1/2 heaping cup season flour
Salt
Freshly ground black pepper
1/2 lb Ground pork sausage
2 cup Thinly sliced onions
1 1/2 lb White mushrooms, thinly sliced
2 tb Chopped garlic
1 tb Chopped fresh thyme
2 Bay leaves
2 cup of a Amber beer
4 cups chicken or rabbit stock
2 tb Butter
1 tb Finely chopped parsley

In a large, oven-proof pan with a cover, heat the oil. Dredge the rabbit pieces in the seasoned
flour, coating each side completely. Lay the rabbit pieces, skin side down in the oil and
brown for 3 to 4 minutes on each side. Remove the rabbit from the pan and set aside. Add the
sausage and brown for 2 to 3 minutes. Add the onions. Season with salt and pepper. Saute for
2 to 3 minutes or until tender. Add the mushrooms and garlic. Saute for 2 minutes. Season
with salt and pepper. Add thyme and bay leaves. Add the rabbit to the vegetable mixture.
Add the beer and stock. Bring the liquid up to a simmer and cover. Cook the rabbit until very
tender (about 30 to 35 minutes) skimming off the fat. Remove the rabbit pieces from the pan
and set aside.
Blend the remaining flour and butter together into a smooth paste. Whisk the paste into the
hot liquid. Bring the liquid to a simmer and cook for 3 to 4 minutes. Add the rabbit back to
the pan and continue to cook for 5 minutes. Stir in the parsley. Season with salt and pepper to
taste.

BEER-BRAISED RABBIT FOR THE CROCK POT

This is one of my favorite rabbit meals!Ingredients-
2lb or larger fryer rabbit – cut up
2 tablespoons olive oil
4 medium potatoes, peeled and halved
3 to 4 carrots, peeled and cut in 1 inch pieces
1 lg onion chopped.
1 cup beer (Guinness is my favorite for this dish)…
1/4 cup chili sauce
1 tablespoon brown sugar
2 garlic cloves, minced
1⁄3 cup cold water
3 tablespoons flour
1/2 teaspoon saltDirections-
1. In a crock pot, place potatoes, carrots and onion.
2. Season meat with salt and pepper then brown in oil on all sides and place in crock pot on
top of vegetables.
3. Combine beer, chili sauce, brown sugar, and garlic and then pour over meat.
4. Cover and cook on high heat setting for 3 1/2 to 4 hours.
5. Remove meat and drain vegetables.
6. Measure cooking liquid and add some beer to make 1 1/2 cups.
7. Put reserved cooking liquid in a saucepan, and return meat and vegetables to the crock pot.
8. Mix 1/3 cup water with 3 tbsp. flour in a gravy shaker or jar and shake until smooth.
9. Stir into reserved liquid; cook, stirring constantly until thickened.
10. Serve sauce over meat and vegetables, sprinkle with paprika.This can also be baked in an
oven-proof casserole rather than a crock-pot. Bake at 350°F for approx. 1 1/2 hours, or until
meat and vegetables are tender
CROCK POT CURRY RABBIT LEGS-
Ingredients-
5 or 6 rear rabbit legs (This is good recipe for those old roasters)
1 can Coconut Milk
1 onion, chopped
6 cloves garlic chopped (I love garlic so you may want to use 4)
2+ inch piece ginger, minced
1 Serrano pepper minced or 2-3 tablespoons of Thai green or red curry paste
4 tbsp. oil (olive, sunflower, vegetable)…
1  tsp. Garam Masala
½ tsp cayenne
½ tsp paprika
½ tsp turmeric
1 lime (1/2 for crock pot and the other half can squeezed on legs before serving)
salt and pepper, adjust to tasteCombine coconut milk, oil, pepper or curry paste, onion,
ginger, garlic, rabbit, and spices in the crockpot. Toss to coat rabbit legs and mix ingredients .
Throw in half of the lime. Cook on low for 6-7 hours. The meat should be falling off the
bones. This one is tasty!

RABBIT IN A WINE AND GARLIC SAUCE-

This dish require three-hour marinating of the rabbit before cooking. The tastes in this dish
are remarkable, and since most of us don’t cook rabbit on a daily basis, this is an excellent
recipe that shows off the best of all tastes: rabbit, white wine, garlic, and fresh herbs.
Ingredients:
3 1/2 pound rabbit, skinned and gutted, cut into serving size pieces
red wine vinegar
1 cup of olive oil
12-15 cloves of garlic, cut in slivers lengthwise
2 teaspoons of salt
1/2 teaspoon of pepper
1 bay leaf
2-3 sprigs of fresh rosemary, washed
juice of 2 lemons
1/3 cup of white wine or dry hard cider
2 cups of water
Preparation:
Place the rabbit pieces in a pan and marinate in enough vinegar to cover half-way. Soak on
one side for 1 hour 30 minutes, then turn and soak on the other side for 1 hour 30 minutes.
Total time: 3 hours. Discard the vinegar.
In a large skillet, saute the marinated rabbit in hot oil until well-browned. Add the garlic, and
when lightly browned, pour in the white wine.
Transfer everything from the frying pan (including oil) to a stew pot with a tight-fitting lid,
and heat to a boil Stir in salt, pepper, rosemary, and bay leaf. Stir in water slowly, trying not
to break the boil. Cover tightly and simmer (lowest heat to maintain a very light boil) for 1
hour. 10 minutes before cooking is done, add the lemon juice and shake the pot gently to
distribute.
When cooking time is up, turn off the heat and leave the pot on the stove for 10-15 minutes.
Note: Do not uncover the pot during cooking, until time to add the lemon juice. Then cover
again tightly

MARINATED RABBIT
1 rabbit cut up
1 tsp salt
1/4 tsp pepper
3 Tbsp oil
For Sauce:
12 pickled cocktail onions
12 stuffed olives, sliced
1/2 lb fresh mushrooms, sliced
2 Tbsp butter
For Marinade:
2 cups red wine
2 cups chicken broth
1 tsp allspice
2 bay leaves
1 tsp thyme
Rub rabbit pieces with salt and pepper. Place in bowl with marinade. Refrigerate overnight.
Drain rabbit, but do not dry. Strain marinade. In large cast iron frying pan over high heat,
brown all sides of rabbit quickly in oil. Pour in marinade and simmer for 1 hour or until
tender. Just before rabbit is done, sauté onions, olives, and mushrooms in butter. Add to
rabbit, serve with boiled potatoes.

SWEET AND SOUR RABBIT-

1 or 2 rabbits cut up
1 can pineapple pieces
1 green pepper,chopped
8 tomatoes, chopped
1 onion,finenly chopped
1 Tbsp brown suger
2 Tbsp wine vinegar
2 Tbsp soy sauce
1 Tbsp corn flower
Salt and Pepper to taste-
1 Large sauce pan or heat resistant roasting dish
Cooking time – 1 hour 20 minutes
Place all the ingredients except the corn flour into a heat proof dish simmer gently on top of
the stove for 1 hour or until the meat is tender.
When rabbit has cooled remove meat and chop into small pieces.
Mix corn flour with a little water add to heat proof dish bring to boil stirring all the time.
Add the pieces of rabbit back in the dish with the sauce, reheat and pour into a serving dish.
Serve with boiled rice or pasta

BRANDIED RABBIT IN MUSTARD SAUCE-

1 md Rabbit, cut up
1 tb Olive oil
1 tb Butter or margarine
1 md Onion, cut in four
Whole cloves
Bouquet garni-(HERB MIX)
Salt to taste
Brandy
4 tb Whipping cream
1 1/2 tb Grainy coarse Dijon Mustard

Wipe meat pieces and trim off any fat. Heat olive oil and butter or margarine in large skillet
until bubbly. Add meat pieces and saute on all sides until browned. While browning, press
whole cloves into onion chunks (generously). Add chunks to skillet in between meat pieces;
add Bouquet garni. Sprinkle with salt. Generously ‘slosh’ brandy over top (at least 1/2 cup).
Cover. Cook over medium to low heat about 30 minutes or until meat is cooked through.
Remove meat pieces from pan and keep warm. Discard onion chunks, cloves and Bouquet
garni. Increase heat to medium high. Add cream and mustard; cook, stirring constantly until
slightly thickened. Return meat to pan and coat on all sides with sauce. Serve at once
HERB ROASTED RABBIT AND POTATOES
4 lb rabbit, cut in pieces
8 medium red potatoes, quartered
2-4 large garlic cloves
6 Tbsp olive oil
4 oz slab bacon, cut into 1″ cubes
6 Tbsp fresh rosemary, or 2 Tbsp dried
2 tsp coarsely ground black pepper
Course salt, to taste
Preheat oven to 400. Place potatoes and garlic in large shallow roasting pan. Sprinkle with 1
Tbsp olive oil and toss to coat. Bake 30 min. Meanwhile, combine bacon and 2 Tbsp olive oil
in a large skillet and place over low heat. Cook just until bacon begins to wilt then remove.
Sauté rabbit to brown on both sides. Remove roasting pan from oven and reduce heat to 350.
Add rabbit, rosemary, pepper, salt, reserved pan drippings, and remaining 3 Tbsp oil. Toss
thoroughly, and return to oven for 20 min. Sprinkle bacon on top and bake until meat is
tender and vegetables golden, about 20 or 30 minutes longer

LIME RABBIT
1 fryer rabbit, cut into pieces
Salt and pepper, to taste
Oil for cooking (to brown rabbit pieces)
1/3 cup olive oil
1/3 cup lime juice
4 tablespoons onion, minced
2 teaspoons dried tarragon
1 teaspoon salt
1 teaspoon Tabasco
1-2 tablespoons flour
Water or chicken stock (or rabbit stock you saved from the shredded rabbit recipe)
1. Season rabbit with salt and pepper. Lightly brown in oil, cooking just a few pieces at a
time. Remove to casserole.
2.Whisk together olive oil, lime juice, onions, tarragon, salt and Tabasco, and pour over
browned rabbit pieces. Marinate at least an hour. The longer it sits, the more flavor it will
have.
3.Preheat oven to 350 degrees F (180 degrees C). Bake rabbit for 45 minutes.
4.Reheat oil in skillet. Stir in small amount of flour and brown lightly. Make a thin
gravy/sauce using water or chicken stock. Pour over rabbit and return to oven for 25 to 30
additional minutes.
5.Serve rabbit pieces on warm platter. Thicken sauce if needed with corn starch and water
(mix 1 tablespoon corn starch with 1 tablespoon water and gradually add to sauce, stirring
over heat until it thickens). Season to taste. Serve over noodles

MUSTARD RABBIT
1 rabbit cut in pieces
1/2 cup Dijon mustard
Salt & pepper
3 Tbsp peanut (or other) oil
1 Tbsp butter
1/2 cup diced bacon
1/4 cup Cognac
2 Tbsp flour
2-3 cups dry white wine
1 cup stock
In 1 Tbsp oil brow bacon and set aside. Dredge rabbit pieces in mustard, salt & pepper. Add
remaining oil and butter to pan with rabbit. Brown until golden, 10 minutes on each side.
Pour Cognac over meat and flame. Transfer to platter. Sprinkle flour into pan drippings and
stir until lightly browned. Pour in wine and stock, and add rabbit pieces. Cover and simmer
until rabbit is tender, and sauce begins to thicken, about an hour. Stir in bacon and serve.

ITALIAN-STYLE RABBIT SKEWERS

Ingredients
1 large Rabbit (about 3 1/2 pounds)
Salt and pepper, to taste
1 parsley sprig, finely chopped
1 rosemary sprig, finely chopped
1/4 pound Parma ham, thinly sliced (12 slices)
12 sage leaves
6 small Italian sausages
1/2 cup olive oil
6 skewers (If using wood be sure to soak them in water for 30 minutes before grilling)
Directions
1.Bone the rabbit carefully, keeping the pieces of meat as large as possible. Wipe down the
rabbit meat with a damp cloth or rinse it then pat dry with paper towels. Cut rabbit meat into
12 even-sized pieces then lay them out and flatten them slightly.
2.Season rabbit with salt, pepper, parsley and rosemary. Put a slice of ham on each slice of
rabbit and roll up tightly.
3.Thread 1 rabbit/ham roll, 1 sage leaf, 1 sausage, another rabbit roll and another sage leaf
onto each skewer. Brush skewer ingredients with oil and place on charcoal grill. Rack should
be as close as possible to the heat source. Turn the skewers occasionally, each time brushing
with oil. Alternatively, the skewers can be baked in a slow oven at 350 degrees F for one hour

SHREDDED RABBIT-
You can use either stove or crockpot to cook the rabbit to shred. Place rabbit in a large pot,
cover with water.  I like to use apple juice for part of the liquid or add a beer for some tasty
rabbit. I will throw in  a bay leaf or two, some herbs, black pepper and other seasonings. Put
cover on pot and bring to a boil, Reduce heat and simmer it very gently so it barely bubbles
for 1 to 1 1/2 hours or until meat pulls off bones, Remove and allow to cool. When cool, pull
meat from the bones and shred. You can freeze the meat for later use or make all kind off
foods with this! I have made Rabbit Tacos, Rabbit Salad Sandwiches, so much more. I will
keep posting some more ideas with using Shredded Rabbit! I usally do one rabbit a week this
way and have sandwiches for the week to bring to work

POTATO SALAD WITH RABBIT-

Here is a summer treat Make the night before for a quick lunch on the weekend. Preparation
time, 15 minutes (after cooking and chilling); no other cooking. Have rabbit and potatoes
cooked and chilled thoroughly before beginning preparation. Return each item to
refrigeration except while chopping and mixing.
INGREDENTS-
2 cups coarse cut, cooked rabbit meat(SEE SHREDDED RABBIT RECIPE ABOVE)
1/2 cup chopped sweet pickle
1/2cup chopped celery
1 tbsp chopped onion or more, to taste
1 tbsp diced cooked potatoes
1/2 tsp salt
2 tbsp liquid from pickles
1 tbsp lemon juice
1/4 cup mayonnaise
Mix first six ingredients lightly but thoroughly. Blend pickle liquid and lemon juice into
mayonnaise and mix into the other ingredients. Chill for an hour to blend flavours.

SHREDDED BUFFALO RABBIT SANDWICHES-

Shred rabbit meat as in recipe above- Make sauce with 2 tablespoons butter,1/2 cup hot
sauce(i always use Franks) heat and mix sauce until butter melts, coat rabbit meat and mix in
pan and bake at 350 in oven with sauce for 20 minuites, I usally make two batches of sauce,
some to pour on after cooking serve on roll with some blue cheese dressing one of my
favorites!

RABBIT STUFFING CASSEROLE-

Ingredients-
2 cups carrots, chopped
2 cups onion, chopped
2 cups celery, chopped
1/2 cup butter
1 canister stove top stuffing (chicken flavor)
3 cups cooked rabbit, shredded (See above SHREDDED RABBIT)
1/2 cup flour
2 1/2 cups chicken stock
2 cups milk
1 teaspoon fresh rosemary
1 teaspoon salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 cup shredded cheddar cheese
Directions-
1.Preheat oven to 350 degrees F (180 degrees C).
2.In a large stockpot over medium-high heat melt butter. Add carrots, celery and onion and
cook until tender (about 25 minutes).
3.Reduce heat to medium-low. Add flour, stir constantly for 2 minutes. Add stock and milk.
Bring to a boil, stirring constantly until it thickens.
4.Add stove top, rabbit, rosemary, salt, pepper and poultry seasoning. Stir to mix completely.
Spoon mixture into 2 casserole dishes. Bake for 30 minutes.
5.Remove from oven and add cheese. Bake another 5 minutes or until cheese melts

RABBIT CHILI-
Ingredients
1 medium sized rabbit (SHREDDED AS ABOVE)
2 tablespoons olive oil
1 clove garlic minced
1 cup chicken, rabbit, or vegetable stock
1/2 teaspoon salt
1/2 teaspoon pepper
16 ounce can tomato paste
1 teaspoon chili powder
2 cups kidney beans
Grated Cheese to garnish
Directions
1.Brown shredded rabbit in large skillet in olive oil. Add garlic, water or stock, salt, pepper,
tomato paste, chili powder and kidney beans. Cover and simmer gently about 2 hours.
2.Before serving, sprinkle with grated cheese then place under broiler until cheese is golden
brown.

TEX – MEX RICE STEW

Two Rabbits
1 1/2 cups Rice
1 Cup chopped greenpepper
1 Cup chooped onion
1 Cup chooped tomatoes
1 Can mushroom soup
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 Tablespoon hot sauce
shred rabbits as listed in above(SHREDDED RABBIT)
brown rice in oil then add rabbit
add greenpeppers,onions,tomatoes,salt,pepper,garlic powder
and hot sauce
add two cups of water and bring to boil till rice is cooked
then add mushroom soup

SWEET AND SOUR RABBIT ORIENTAL SALAD

Dressing-
¼ cup sugar
1 Tbl cornstarch
½ cup ketchup
3 Tbl vinegar
2 Tbl pineapple juice
2 Tbl soy sauce Salad
Salad-
2 Tbl oil
1 cup thin sliced carrots
½ bell pepper, cut in strips
2 cups rabbit, cut in strips (use shredded rabbit above )
1 (4½ oz.) jar mushrooms, drained
1 (8 oz.) can pineapple chunks in its own juice, drained, reserving 2 Tbl of juice from
dressing
4 cherry tomatoes
In a small bowl, combine sugar and cornstarch. Add remaining dressing ingredients. Blend
well and set aside.
Heat large skillet or wok till hot. Add 1 Tbl of oil, heat till it ripples. Stir-fry carrots and
green peppers fro 2 minutes or till crisp-tender. Remove from pan.
Heat remaining 1 Tbl of oil. Add rabbit and stir-fry for 5 minutes or until done. Add dressing
cook till thick. Add mushrooms, carrots and green peppers, cook till thoroughly heated.
Arrange lettuce on plates and spoon meat-vegetable mixture over lettuce. Top with
pineapples and tomatoes. Serve immediately

JACK RABBIT BURGERS-

1 rabbit, (SEE SHREDDED RECIPE ABOVE)
bread
egg(s)
salt and pepper
chopped onion
Boil the meat until tender and it starts to fall off the bone.(SEE SHREDDED RABBIT
ABOVE)
Once cool, remove meat from bones.
Grind the meat. Use several slices of bread either fresh or stale to push all of the meat out of
the grinder when done.
Mix well. At this point you can separate the meat and freeze some to use next time.
Place ground meat in a large bowl. Salt and pepper to taste. Add chopped onion if desired.
Also add your favorite seasonings if desired. Add enough eggs to make it stick together. Mix
well.
Shape into patties and fry in hot oil until crisp on the outside.
Serve as is with mashed potatoes, vegetables and either brown or mushroom gravy or make
your own gravy from the drippings. Or, serve on buns like regular hamburgers

RABBIT BURGERS-
1 onion, finely chopped
12oz minced rabbit
4oz minced pork belly or bacon or sausage meat
4 fresh sage leaves, finely chopped
3 tbsp olive oil
for the burgers, mix together all of the burger ingredients apart from the olive oil. Season
with sea salt and freshly ground black pepper, divide the mixture in half and shape into two
large burgers.
Heat the oil in a frying pan over a medium heat and fry the burgers for 4-5 minutes on each
side, or until golden-brown and cooked through.
Serve the burger with the chips and tomato ketchup

GREEK RABBIT BURGERS

2 cups ground rabbit meat
1/4 cup whole-wheat breadcrumbs
1/4 cup feta cheese, crumbled
1 egg white…
1 tablespoon chopped mint
1 teaspoon dried oregano
1/4 teaspoon black pepper
butter
Butter pan and place over medium heat. Divide the meat mixture into 4 round balls. Flatten
the burgers.
Cook the burgers 6-8 minutes per side, flipping once, until internal temperature reaches 165
degrees.
MEDIEVIL RABBIT-
1 Rabbit Jointed
Blood from the Rabbit
1 pt Beef stock
2 Onions
Fresh thyme & rosemary
2 sl Brown toast sprinkled with mixed spice,
6 fl Oz red wine,
Bouquet Garni, made from:
6 Parsley stalks
4 Cloves
2 Blades mace
1/4 ts Ground ginger
Salt to taste
1 tb Red wine vinegar
Discard the foot joints & any flaps of skin. Separate the flesh from the rib-cage. Put the meat
in a stew-pan with the blood (or liver) & all the stock, & cook gently for 15 or so minutes.
Meanwhile, peel & chop the onions, chop the thyme & rosemary & steep the toast in the
wine. Remove the meat from the pan & strain the stock, discarding the liver if used. Rinse the
meat in cold water. Return the stock to the pan with the onions, herbs & spice bundle. Stir in
the soaked toast & wine, lastly add the meat with the rib-cage on top. Cover & cook gently
for 2 hours, until the meat is tender. Just before serving, blend the ginger & salt into the
vinegar & stir them into the sauce. Serve hot.

SMOKED RABBIT-
Ingredients
3½ pound rabbit
Salt and pepper
Instructions-
Cut rabbit into quarters or in half. Add salt and pepper to taste. Smoke-cook at 200F for 3½
hours.
Recommended wood: Hickory

RABBIT JERKY-
2 medium rabbits all fat removed
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper
1/4 teaspoon salt
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
1/4 cup regular sugar
Remove the meat from the bone and slice as thinly as possible. (Slightly frozen meat slices
easier.)
Mix all other ingredients in a bowl. Stir until dissolved. Add the meat and mix well. Cover
and refrigerate overnight.
Shake the excess liquid from the meat and dehydrate according to the manufacturer’s
instructions for your food dehydrator.
If you don’t have a food dehydrator, arrange meat in a shallow pan or cookie sheet. Dry the
meat in a 150 to 200 degree oven until dry, a minimum of 8 hours.
Cool and store in a glass jar.
Note: Test dryness by dabbing a paper towel on the meat. If it is sticky or some of the
marinade comes off it is not done. It should be stiff and tough but not so hard that you can’t
bite it.

RABBIT SALAMI-
ingredients-
4lb ground rabbit meat (min. fat required 25% i add some bacon)
1/4 cup curing salt
2 tablespoon liquid smoke
1 1/2 teaspoon garlic powder
1 1/2 ground fresh pepper
combine all ingredients.Cover and chill 24 hours.After 24 hrs,divide mixture into
fourths.Shape each into compact 8″ logs and place each on a 12x 18″piece of nylon
netting.roll up lightly,tie each with string.place rolled logs on broiler pan with a rack and
bake at 225 for 4 hrs.remove net.pat well with paper towels to remove any excess fat.cool
slightly then wrap in foil and refrigerate or freeze.
i have a herbed recipe and a spicy recipe will add to my blog this week!

RABBIT BREAKFAST SAUSAGE-

Ingredients:
1 dressed rabbit (6 lbs.) de-boned and cut up
2 tsp. salt
1-1/2 tsp. sage
1-1/4 tsp. white pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 cup finely chopped peeled tart apple
2 TBS cooking oil
Directions: In a bowl, combine the first 6 ingredients and mix well. Cover and refrigerate
overnight. In a meat grinder or food processor, process the mixture in small batches until
coarsely ground. Stir in apple. Shape into 16 patties about 3 inches each. Heat the oil in a
skillet, cook patties over medium heat for 5 minutes on each side or until sausage is browned
and inside is no longer pink.

RABBIT MEATBALLS
This is another very tasty way to serve rabbit to people who have never tried it before, it is
easy to do and the meatballs in the sauce freeze very well.
You will need:
Meatballs-
1lb prepared rabbit meat from the back legs and saddles, 1 or 2 rabbits
6oz breadcrumbs
2 medium eggs
3oz grated Parmesan cheese
2 crushed garlic cloves
Some chopped parsley
Sauce-
1 onion finely chopped
1 carrot finely chopped
1celery stick finely chopped
4 garlic cloves finely chopped
1 tin chopped tomatoes
Glass red wine
½ pint rabbit stock(can use any stock avil) stock
2 rosemary sprigs

1. To make the meat balls mince the rabbit add breadcrumbs, beaten eggs, Parmesan cheese,
garlic, parsley and some salt and pepper. Mix together well.
2. Wet your hands and shape the mixture into large marble sized balls. Put in fridge to chill
and firm up.
3. For the sauce, heat a large splash of olive oil in a large pan, gently fry the onion, carrot,
celery and garlic until softened. Add the red wine and allow to bubble and reduce slightly.
4. Add the chopped tomatoes, rosemary and stock and some salt and pepper, bring to the boil
and simmer for 30 minuets, stirring every now and then to prevent sticking. Add more stock
if it becomes too thick.
5. Heat a splash of oil in a frying pan and fry the meatballs until they are coloured on all
sides, this should take about 8 to 10 minutes.
6. Put the meatballs in the sauce and return to a simmer, allow to cook for 5 to 10 minutes
until cooked through.
7. Serve on spaghetti with plenty of extra grated Parmesan and the rest of the red wine

RABBIT LIVER AND ONIONS WITH GARLIC

4 Rabbit livers, cut liver into strips
2 red onions, chopped
3 cloves garlic, minced
2 tablespoons butter
Salt amd Pepper to taste

Directions:
1.Saute the chopped onions and minced garlic in butter for about 4 or 5 minutes on medium
heat.
2. After 5 minutes, mix in the liver strips in with the onions and garlic, lower heat to simmer,
cover, and cook for about 5 minutes.
3. Stir, cover, and cook for 3 more minutes

CAJUN BLACKENED RABBIT LIVER W/ LEMON AND GARLIC

1 + pound rabbit liver cut into pieces
1 tablespoon sweet paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons butter or olive oil
6 cups spinach leaves or lettuce leaves
Dressing-
1 tablespoon butter or olive oil I used sunflower oil
Juice of one lemon
1 clove of garlic, crushed
To make Cajun seasoning, mix together paprika, cayenne, garlic and onion powders, black
and white peppers, thyme, oregano and salt.
Add livers to the seasoning mixture and toss to coat.
Place livers in a cast iron pan pre-heated to medium and cook on both sides, about 2-3 mins
per side.
Place hot rabbit livers on lettuce or spinach. Combine dressing ingredients in a hot pan until
garlic is very lightly browned, then drizzle over livers and greens as a warm dressing

TASTY LIVER SPREAD-

Makes 2 cups. (This can be sliced sausage-style by changing recipe listed below.)
1/2 cup minced onions
3 Tb butter
Cook slowly 12 – 15 minutes
3/4 lb (1-1/2 cups) Rabbit livers
Big pinch each of allspice, mace,white pepper, thyme.
1/2 tsp salt
Add, to onions and butter cook over moderately high heat 2 – 3 minutes
Add 1/3 cup cognac
1/2 cup diced sauteéd mushrooms
Add, bring to boil, ignite, flame 1 minute
Pureé mixture, add 1/2 cup butter, 1/2 cup cream cheese
Place in serving bowl and chill
For sausage, instead of last ingredient line, use 1/2 cup (4 oz) cream cheese, and 1/2 cup dry
bread crumbs.

RABBIT LIVER CURRY RECIPE-

Ingredients-
1 lb rabbit livers
1 chopped onion
2 chopped cloves garlic
2 tablespoons oil
2 tablespoons grated fresh ginger
1/2 teaspoons ground turmeric
1 teaspoon chili powder
3 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garam masala
1 chopped ripe tomato
salt and pepper to taste

Instructions-
Wash and drain the rabbit livers. Quarter each one. Heat the oil and fry the onion, garlic and
ginger until onion is soft and golden brown. Add turmeric, chili powder, coriander and
cumin. Fry, stirring for about 2 minutes, then add the garam masala, tomato, salt and cook.
Stir and mash tomato with wooden spoon to speed the process. Add the rabbit liver pieces,
stir well. Sprinkle pepper over and cook, covered for 20 minutes.
CHICKEN-FRIED RABBIT WITH CREAM GRAVY-
2 fryer rabbits, cut into serving pieces
4 tb Flour
1 tbSalt & freshly ground pepper
5 tb lard or butter
2 tb Flour
3/4 cup Milk
1/2 cup Heavy cream
Shake the rabbit in a paper bag with the flour, salt, and pepper. Pick a heavy skillet (which
some lid will fit) that, crowded, will just hold the rabbit pieces. Melt the lard in it until hot,
then turn heat to medium, crowd in the rabbit pieces, and for the next 10 to 20 minutes stand
over the skillet, turning and adjusting the pieces until all sides are golden brown.
As you brown the pieces, their floured surfaces may absorb enough fat to require more lard;
add as needed.
Now, turn heat to low, cover the skillet, and simmer for 12 minutes or so. Turn the pieces, if
need be, during this process.
Turn heat to medium or medium high, remove lid, and turning the pieces when needed,
evaporate the moisture for another 10 minutes or so.
Remove rabbit to a hot platter, pour off all but 3 tablespoon or so of fat, stir the flour into the
fat and “greables” (or dredgings) and cook over low heat for 2 minutes or so.
Off heat, stir in the milk, then back on low heat cook until it starts to thicken. Stir in the
cream and continue to heat but do not boil.
For a variation, stir in with the cream 1 teaspoon of Dijon mustard and
1/4 cup of grated Parmesan.

BUTTERMILK FRIED RABBIT-

1 young fryer rabbit, cut into serving pieces
2 cups buttermilk
1 medium-size onion, sliced
3 garlic cloves, diced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried tarragon, or 1 teaspoon each of your three favorite dried herbs
1 teaspoon smoked paprika
1 tablespoon cayenne
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper
2 to 3 cups vegetable oil

Directions-
1. Soak the rabbit overnight in the buttermilk, along with the onion, garlic, herbs, paprika,
and 1 teaspoon of cayenne.
2. Drain in a colander, leaving some herbs on the rabbit, In a large resealable plastic bag or in
a large bowl, mix the flour with the garlic and onion powder and remaining 2 teaspoons of
cayenne, as well as a pinch of salt and pepper. Meanwhile, heat the oil in a large, heavy-
bottomed skillet over medium-high heat until a pinch of flour starts to sizzle when dropped in
the hot oil, but not so hot as for the oil to be smoking.
3. Place the rabbit pieces in the bag with the flour mixture and shake until thoroughly coated.
Do this in small batches, dredging just enough rabbit to fit in the pan at one time.
4. Add the rabbit to the skillet and fry on one side for about 10 minutes, until golden brown,
then use tongs to turn the pieces over and fry for another 10 minutes, again until golden
brown. Be careful to keep the oil hot enough to fry the rabbit, but not so that it burns.
5. Remove the rabbit from the skillet and place it on a wire rack over paper towels. Season
immediately with salt and pepper to taste, to help preserve the crispiness for the table. This is
good served immediately or also good cold for lunch the next day.

OLD FASHIONED RABBIT STEW WITH DUMPLINGS-

1 med Rabbit, cut up fryer

2 md Onions, cut up
2 Bay leaves
3/4 ts Course black pepper
1 ts Salt
1 ts Crushed dried tarragon
1 ts Crushed dried thyme
4 lg Carrots, peeled, halved
4 md Potatoes, peeled, chunked
1 c Flour
1/2 c Ground suet (very cold)
Salt and pepper to taste
1/4 c Chopped fresh parsley
2 ts Baking powder
Cold water
Wipe meat pieces and place in large casserole or Dutch oven. Add onions, bay leaves,
pepper, salt, thyme, tarragon; cover with water; cover and cook over medium heat 1 1/2
hours. Tip cover as heat increases. Do not boil strongly. Add carrot pieces and potatoes.
Increase heat slightly. Replace tilted lid while you make dumplings. Combine flour, suet, salt
and pepper, parsley and baking powder in small boal and mix. Add enough cold water just to
pull together into a soft dough with your hands. Do not kneed or squeeze the dough. Divide
into 6-8 small portions and drop onto top of gently boiling cooking liquid. Replace lid tightly;
cook 20 minutes more at a medium boil. DO NOT RAISE LID. Use slotted spoon to remove
dumplings and meat pieces; keep warm while you slightly thicken remaining liquid if desired
– either by adding a little flour and water or by boiling uncovered for a few minutes (if
boiling, remove carrots and potatoes with meat).

CHIPOTLE HASENPFEFFER-
1 lg Rabbit; cut into pieces
2 tb Vegetable oil
1 Bay leaf; crumbled
1 Clove garlic; chopped
1 Clove (the spice)
2 tb Bacon; diced
2 sm Carrots; chopped
Mushrooms; optional
1/2 c Vinegar (a little less if using lots of a sour Chipotle sauce like bufalo)
1 1/2 c Water -or- 1 1/4 c Water -and- 1/4 c White wine
1 c Sour cream
Chipotle sauce or puree to taste
Heat vegetable oil in cauce pan. When hot, add leaf, garlic clove, spice clove, bacon, carrots
and mushrooms. Add rabbit and saute until browned.
Pour solution of 1/2 cup vinegar, the chipotle sauce, & the water/wine over meat. Cover pan
and simmer until tender. Before removing pan from heat, add sour cream and more chipotle
puree if desired. Serve hot with dumplings or large noodles.

RABBIT BLOOD PUDDING-

half a pot of rabbits blood
~ shot glass of milk
~ handfull of sugar
Add the milk and sugar to the pot of blood.
Cook over low heat for 1 – 3 hours or whenever it is thick enough for your taste. Stir
occasionally.
Serve and enjoy?

RABBIT BROTH-
Makes about 4 1/2 cups
Ingredients-
Rabbit bones, raw or previously cooked, plus heart, liver, kidneys and 2 front legs from one
rabbit
1 cup whole button mushrooms
1 medium onion, quartered
1 clove garlic
1 tsp whole black peppercorns
1 tsp salt
1 tsp dried rosemary
1/2 tsp dried thyme
6 cups water
Directions-
1.Place all ingredients in a large stockpot, bring to boil.
2.Reduce heat to low simmer and continue cooking for 1 hour until rabbit is very tender.
3.Remove from heat, strain well, reserving rabbit and vegetables for Brandied Rabbit Pâté (a
Appetizers recipe in What’s for Dinner Doc).
4.Pour stock into jar and refrigerate.
5.Remove fat layer from top after chilling.
6.Can jars in pressure cooker, or freeze for future use or use within 1 week from fridge

RABBIT BONE BROTH

Ingredients-
2 pound of bones from butchered rabbits (I have even added heads)
2 large sweet onion- chopped…
3 stalks celery- chopped
2 tablespoons Apple Cider Vinegar
Any herbs of your choice, I always add 3 to 4 cloves of chopped garlic.

Instructions-
I roast the bones in a roasting pan for 30 minutes at 350, Then put them in a large stock pot,
then cover the bones with water and add ACV.
Rough chop and add all the vegetables to the pot. Add any salt, pepper, spices, and herbs of
you choice.
Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer
until done usually in 12 to 24 hours. Remember the longer it simmers the better the taste.
The first few hours of simmering I will spoon the frothy foam that appears on the top ( this
makes for a clearer broth ).
When done simmering I will let cool and using a fine metal strainer strain and bottle to
remove the bits of bone and veggies. You can store this in the fridge for 5 days or freeze for
long term storage. Some people like to skim off the fat by letting your broth sit in the fridge
for a few hours, the fat rises to the top and hardens you can then just scrape off with a spoon.
I personally leave it as is. TASTY STUFF!

This broth can be used as a base for soups, stews, gravy’s, sauces, and reductions.

Bone broth has been used for a long time as a healthy boost 1 cup a day keeps the doctor
away!
When a family member or friend is sick have them try this. It is easy for the stomach to digest
making it great for someone who has a stomach bug.

BLACKED BEER BRINED GRILLED RABBIT

2 cups apple cider
1/2 cup brown sugar
1/2 cup kosher salt
1 cinnamon stick
1 bay leaf
1 tablespoon whole peppercorns
1 teaspoon whole cloves
1 cut up fryer rabbit
2 12-ounce bottles dark or amber beer
2 tablespoons butter
2 teaspoons chili powder
1 teaspoon cayenne (optional)

Combine the cider, sugar, salt, cinnamon, bay leaf, peppercorns, and cloves in a sauce pan
over medium heat. Stir just until sugar and salt are dissolved. Remove from heat and let to
cool to room temperature.
Lay the rabbit pieces, in a shallow glass or ceramic (not metal) baking dish. Stir the beer into
the cider mixture, then pour over the rabbit. Cover and refrigerate the rabbit for 4 to 8 hours
or even overnight. When ready to grill, heat a gas or charcoal grill to to high heat (about 450-
degrees). Meanwhile, transfer the rabbit from the brine to a clean plate and let it rest, covered,
for 15 to 20 minutes to take the chill off. Melt butter and stir in chili powder and cayenne.
Brush half the chili butter over each of rabbit piece and lay on the grill. Cover and let cook
undisturbed for 15 minutes. Flip the pirces, and brush with the remaining chili butter(you
may have to make more to baste).
Cover and cook for another 10 minutes. Check the rabbit doneness, and if necessary, continue
cooking in 5 minute increments until it has finished cooking. The rabbit is done when the
interior reaches 165°F, its juices run clear.
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 Comments 21

1. Jane | November 30, 2012 at 2:25 am

I sure hope that other people find this site. This is my first time fixing domestic rabbit
and I have much more confidence to go ahead with the task at hand. Even though I do
not have all the ingredients, I believe that I can obtain the dish I was hoping to fix for
today. Thank you a whole bunch.

o riseandshinerabbitry | November 30, 2012 at 10:34 pm

I do not usally make any of the dishes the same everytime. I also just use what
I have on hand. Glad your eating rabbit!

2. Sandy Tsukiyama | January 26, 2013 at 11:27 pm

Wonderful recipes you have here! If you care to share any of them w/me I will
publish them, along w/any comments on their history, how you got them, etc., in the
ARBA Domestic Rabbits magazine column “The Creative Cook”, credited to you.
The column was founded in 2001, w/the blessing of then-editor, Oren Reynolds &
recommended by Glen Carr, based on the idea of providing the rabbit-raising readers
w/low-fat, low-calorie, recipes from various cultures. I encourage you and anyone in
the rabbit meat realm to contribute their favorites. I am also in contact w/a circle of
sustainable living advocates in Hawaii, an isolated archipelago that depends on
imported everything. Rabbit raising is definitely picking up here and was popular
during WWII when fresh meat was scarce. Thus, we have the dubious distinction as
the #1 Spam-consuming state in the Union.:(
Aloha, Sandy Tsukiyama

o riseandshinerabbitry | January 27, 2013 at 12:18 pm

 I have read your article The Creative Cook quite often love it! I have had
many of these recipes for a long time have changed many to my tastes. Feel
free to share just let me know and I will give you more info on that recipe.
Glad rabbit is on the rise It is my goal to have everyone raising backyard
rabbits for meat, fertilizer, and pelts

3. Donna | January 5, 2014 at 11:00 pm

Making rabbit enchiladas tonight.

4. Sharon Williams | March 4, 2014 at 12:02 pm

My husband has started raising rabbits and I have been playing around with recipes. I
will sure be trying some of these. Thanx!

o riseandshinerabbitry | March 5, 2014 at 12:15 am

Enjoy!

5. Candy | May 18, 2014 at 1:45 pm

We’re having a potluck at Church today. Going to serve the Buffalo Rabbit
sandwiches. Last time I did Panang Curry which was extremely easy and went over
very well. Everyone is getting used to me bringing unusual things.

Thanks for all the recipes. I’ve been just substituting rabbit for other meats with fairly
good results. But it’s nice to have a source for some really cool recipes that are tried
and true.

o riseandshinerabbitry | May 18, 2014 at 9:38 pm

Working on a recipe book at this time, will have some really cool stuff. Glad
you like the site

6. rachel | May 22, 2014 at 8:28 pm

How do you prep rabbit meat? Can I use it right after the rabbit is killed or do I let the
meat rest a few days?
 o riseandshinerabbitry | May 23, 2014 at 11:04 am

I always eat one right after slaughtering and freeze or brine more, it will have
a different texture but still tasty,

7. Chris Brooks | November 6, 2014 at 9:06 pm

We’ve been raising rabbits for about 2 years, & am amazed at your recipes, can’t wait
to try some. I usually smoke mine on the Weber,BBQ or fry. making soup tonight. I
like the choices you have posted, Thanks for the info. Chris

8. Lamar Claytor | March 12, 2015 at 8:41 am

Thank you for these great recipes I have been raising meet rabbits for about a year and
this weekend I am going to try some of these great recipes thank you

o riseandshinerabbitry | March 14, 2015 at 12:47 pm

Enjoy!

9. Cindy | June 18, 2015 at 11:30 pm

We raise rabbits and my feeling is that whatever you can do with chicken you can do
with rabbit. I like the choices of recipes that rise and shine have shared. I’ll try some
of those too. Mother in law loves our rabbit meat so may try one on her. Will be here
next week. I also love this site it is so informative. I have a couple of older rabbits
over 5 y.o. and they have arthritis so I went out in the flower bed and pulled some
chickweed for one of them who isn’t doing so good. Hubby is talking about possible
putting her down. I told him to give me a week of doing the chickweed therapy and
see how it does. I hope she gets better as she is a wonderful rabbit. Always gave us all
she had and has a wonderful disposition. Not a mean bone in her body. We’ve gotten
some real nice show rabbits out of her and some nice replacement bucks to continue
her line.

o riseandshinerabbitry | June 21, 2015 at 1:42 pm

Willow whips will help with pain

 10. Cassandra Ibarra | March 2, 2016 at 12:56 am

I cannot WAIT to use these! I am raising AC rabbits for meat and will be breeding
our largest doe soon. I’m so happy to find so many good recipes to use once we’ve
stocked our freezer!

11. L. Harris | July 17, 2016 at 3:19 pm

Back in the late ’60s I was dating a French Canadian fellow. Every Christmas Eve his
mother would make a rabbit dish. To the best of my recollection is was boneless
rabbit meat in a sauce or gravy that was encased in a French Bread type of dough. She
would bake it on a large cookie sheet and cut it into slices for serving. It was amazing
and I looked forward to Christmas every year but we didn’t last more than a couple
years and I never got around to getting the recipe. Does anyone have any idea what I
might be describing?

12. Jim Maxwell | August 28, 2016 at 6:36 pm

Great recipes. I will be making rabbit tamales that I will be selling at a farmers market
. Will let you know how they turn out.

13. Mavis | September 3, 2016 at 6:16 am

Hi I am South-African and planning on starting a rabbitry. Therefor I am very glad to

come upon your website; as I could make use of all the wonderful information. We
South- Africans know red meat and more red meat; I find this lifestyle unhealthy and
would love to improve with rabbit as a possible source for meat and also as a possible
business as I LEARN MORE. Can you suggest any book/guide I can supercharge.
Thank you for all the wonderful information and recipes.

o riseandshinerabbitry | September 3, 2016 at 12:00 pm

https://riseandshinerabbitry.com/booklist/

1. Pingback: RABBITS FOR SELF- SUFFICIENCY, recipe list too. » The Homestead
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