Why Choose Rabbit?

Long have the Europeans known the versatility and rich flavour of rabbit meat. But the secret is out and Australians are increasingly becoming aware that the tase and health incentives of rabbit meat can't be beat!

Rabbit meat is a fine-grained white meat. It is exceptionally lean and much lower in fat than any other domestic meat. It is also lower in cholesterol, saturated fatty acids and sodium.

Rabbit is rich in protein, and also has higher levels than any other domestic meat. It's an excellent source of zinc, selenium and vitamin B12.

How Do I Cook Rabbit?

Rabbit is so versitile. It can be cooked in virtually any way you like. Try grilling, barbecuing, frying, braising, baking or even boiling. Rabbit can prepared and cooked in basically the same manner as chicken.

For a list of delicious recipes, visit our recipes page