Raising Rabbits for Meat and Manure
Rabbits are gentle, small, quiet animals. So
easy to breed and docile anyone can do it,
even a child. They can be raised almost
anywhere in town or country, in a backyard
or garage, in a house or even an apartment.
I’ve been raising New Zealand and California
rabbits at Serendipity Rabbitry for the past
5 years. I taught myself how to breed them,
slaughter and process their meat with books,
blogs and videos and by talking farmers.
Very quickly I had a total of 70 rabbits.
They are truly, incredibly prolific
and the does make excellent mothers. For a
fraction of what it would cost to buy in the
store, I am able to feed delicious, lean
protein to my family. When cooked correctly
the meat is akin to chicken, but with it’s
own unique flavour and texture.
One of most rewarding aspect of raising rabbits
is being a part of the complete cycle of
life. I feed them and they feed me, in the
obvious way but also because the act of
nurturing them fulfills something in me, I
grow food for them and their manure helps to
grow my garden. I really hate to waste
anything and with rabbits there is no waste.
Their affectionate nature has meant my
breeding stock (1 buck and 4 does) are
treasured and my interactions with them are
very rewarding.
Getting started
•
Books: Among those available at the Powell
River library the best is Raising Rabbits the
Modern Way by Bob Bennet, this is a great
choice for anyone starting out. They also have
Backyard Rabbit Farming by Ann Williams &
The new rabbit handbook: everything about
purchase, care, nutrition, breeding, and
behavior by Lucia Vriends-Parent
•
Rabbitry Suppliers: Rainbow Valley Pet and
Feed Store has everything you’ll need. Some
cage making supplies are also available at
Valley Building Supplies and Mother Nature
has feeders, water bottles, toys etc.…..
•
Vocabulary:
Buck -male
Bunny -a baby rabbit also called a kit
Doe -female
Droppings -rabbit feces (gold!)
Hutch -cage
Kindling -to give birth
Rabbitry -where your rabbits live
Run -group housing or an outdoor exercise space
The Basics
•
•
Buy good breeding stock. Your rabbits don’t have to be pedigreed or pure breeds but you want
healthy, unrelated animals. Get the best you can afford from a reputable Rabbitry. A good Rabbitry
is clean, well lit and ventilated, there should be no strong ammonia smell. The animals look alert
and happy, not listless or anxious.
If possible visit several rabbitries, talk to feed and pet store clerks. They know who has what and
usually have a good idea of how well cared for, the animals are.
Contact List of Powell River Local Rabbit Breeders:
Flemish Giants, Dwarfs Dillon Clark 604 414-7569 clarks_critters@hotmail.com
Flemish Giants Crosses, New Zealand Whites Wendy Devlin 604 483-9268 wd2006@shaw.ca
French Lops, Harlequins, Silvers show-stock Barb Adams 604 483-3087 bunnybarb@shaw.ca
New Zealand/French Lop crosses Gordon Wiltse: gordonwiltse@yahoo.ca
New Zealand Cindy and Roly Demeester: cyrodem1@telus.net
New Zealand + California, NZ & California crosses Jacqueline Huddleston 604 483-9902
Email: jaxhuddleston@me.com Rabbitry website: http://serendipityrabbitry.blogspot.ca
Other Area Breeders:
Victoria: New Zealand Red, White, Black show stock Judy C: nzealand@shaw.ca
Campbell River: Fawn Flemish show stock John Burton: Flemish_r4u2@hotmail.com
Robert’s Creek: New Zealand many colours Ryan Antonichuck: eyedread@hotmail.com
Why New Zealand & California Rabbits
•
Rabbits produce more meat for less feed than
any other livestock. And rabbit is the leanest
land-grown meat. There are only 2 solidly
commercial rabbit breeds, the New Zealand
White and the California. They have the best
meat-to bone ratio, also good pelts and
they’ve been selected for fast growth. I
harvest my kits at 3 months of age. By that
point, fully dressed they weigh between three
and a half to four pounds. Their meat is very
tender and almost completely cholesterol and
fat free. A family of two can easily make 3
meals from just 1 rabbit. To grow a New
Zealand to harvesting size costs me about $4
a pound.
•
Other meat breeds include Champagne
D’argent, Chinchillas, Silver Fox and Satins.
I know some folks who raise Flemish Giants
for meat but to grow one to harvesting size
will cost you more feed. On the other
hand their droppings are also bigger so they
might be a good choice if you want excellent
manure and lot’s of it. Cross breeding the Flemish
with a New Zealand and or California rabbit really
improves the ratio and can add vigour to the gene pool
Housing and Feeding
To give rabbits the best quality of life possible you need to provide the following:
1. Protection from wind, heat, rain and predators
2. A variety of food including grain, hay, fresh greens and clean water
3. Enough room to exercise, fresh air, sunshine and affection
4. A quick, painless, respectful death
Many plants are poisonous to rabbits. These animals have been domesticated so long, they no longer
have any instinct about what not to eat. I harvest wild greens and grow many things in my garden for
my rabbits but always check the toxic foods lists before giving any new or wild food.
There are many different designs of rabbit hutches and runs, choosing one that will work for you
will be based on your parameters i.e. Are your rabbits going to live outside or indoors? what kind of
predators do you need to protect them from? Will you buy the cages or build them yourself? etc.….
Safe fruits and vegetables list for your bunny
Alfalfa Sprouts
Artichoke Leaves
Arugula
Asparagus
Baby Sweet corn (like in stir-fry)
Beet Greens
Beetroot
Bell Peppers (green, yellow, red, orange...)
Bok Choy/Pak Choy
Carrot Greens (tops)
Carrot (limited amount, due to high sugar content maximum 1Tbsp daily)
Celeriac
Celery (cut into small pieces to limit choking on strings)
Cucumber
Chard
Chicory Greens (aka Italian Dandelion)
Clover (WHITE only)
Collard Greens (not too much may cause bladder sludge)
Dandelion Greens (no pesticides)
Eggplant (purple fruit only; leaves are toxic)
Endive
Escarole
Grass (if cut from your own chemical/fertilizer/poisonfree back yard)
Kale
Lettuce (Dark Green/Red Leaf, Butter, Boston, Bibb, or
Romaine - NO ICEBERG it has no nutritional value,
may cause diarrhea])
Mustard Greens
Spinach
Nappa/Chinese Cabbage
Okra Leaves
Pak Choy/Bok Choy
Pumpkin
Radicchio
Radish tops (Limited amounts: can cause gas)
Raspberry Leaves
Rhubarb (RED STALKS ONLY–LEAVES ARE
POISONOUS)
Squash: Yellow, Butternut, Pumpkin, and Zucchini
Swiss Chard
Turnip Greens
Watercress
Wheat Grass
SAFE IN MODERATION: (Too much can cause
problems, don’t feed everyday)
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Kale
Mustard Greens
Spinach
FRUITS
These should be no more than 10% of the diet (about 1 teaspoon per 2lbs of body weight per day). NOTE: it is more nutritious to
leave the skin on the fruit (particularly if organic), just wash thoroughly. IF you are in doubt about the source of the fruit or concerned
about chemicals in the skin, then remove them.
Apple (any variety, without stem and seeds)
Cherries (any variety, without the pits)
Pear
Peach
Plum (without the pits)
Kiwi
Papaya
Mango
Berries (any type) (uncooked)
Pineapple (remove skin)
Banana (remove peel; no more than about 2 slices a day for a 5 pound rabbit)
Melons (any – can include peel and seeds)
Star Fruit
Apricot
Currants
Nectarine
SAFE TREE AND SHRUB LEAVES You should always feed only fresh young leaves
Acacia, Apple, Beech, Birch, Blackberry, Cherry, Hazel, Horse Chestnut, Lime, Mountain Ash, Mulberry, Pear, Poplar (not black),
Raspberry, Strawberry.
SAFE TWIGS Apple, Birch, Blackberry, Fir, Hazel, Hawthorn, Maple, Pear, Raspberry, Spruce, Willow.
SAFE FLOWERS, Aster, Carnation, Daisy, Geranium, Helenium, Hollyhock, Honesty, Marguerite, Marigold, Michaelmas daisy,
Nasturtium, Rose, Stock, Sunflower.
SAFE HERBS Basil all types Genevieve, Borage, Chamomile, Caraway, Clover, Chervil, Comfrey, Coriander/Cilantro, Dill, Fennel,
Garden Cress, Groundsel, Lavender (Not for pregnant does; can cause fetal expulsion), Lemon Balm, Lovage, Marjoram, Mint all
types, Thyme, Basil, Oregano, Parsley Curly and Flat-Leaf, Rosemary, Sage, Salad Burnet / Small Burnet, Summer Savory, Tarragon.
Black Gold: The wonders of Rabbit Manure
Anyone who comes within a few yards of my garden gets to discuss rabbit poop and its many gardening benefits - whether
they want to or not. I'm determined to spread the bunny-gospel.
Rabbit manure makes the best compost; the stuff is a worm factory. Seriously it's like a drug to red wrigglers! Unlike many
other animal manures, it is possible to put fresh rabbit manure directly on plants without burning or harming them. Dry and
nearly odorless, rabbit manure is also extremely high in nitrogen and other important plant nutrients (phosphorus) and
it packages easily in bags if you wanted to sell it, but I bet you’ll want it all to yourself.
I’ve been augmenting our gardens with this wonderful compost since moving here and it’s really made a big difference in the
beds. Rabbits are fastidious by nature and will poop in just one corner of their cage. They can even be trained to use a litter
box. I place a tray or bucket under their pooping corner and collect their droppings daily. Easy!
Rabbit Pellets as a Super Fertilizer
Grab a handful from under the rabbit cage and spread it all over the garden. I like to think of them as time-release capsules,
as the pellets don't completely break down right away. It's a slow-release thing. If the pellets are urine-soaked, (which they
usually aren't) you can let them dry out a bit or just fold them into a couple inches of soil.
As they do break down, they build your soil's structure, improve the porosity, add stability, and hold nutrients for plants as
well as other organisms in the soil. And have I mentioned how much red wigglers love rabbit poop! :)
There are two schools of thought on applying rabbit manure to the garden. Some gardeners are cautious about potential
pathogens and prefer to toss them onto the compost pile as a precaution. For some, adding poop to your veggie garden
sounds (on some level) suspect.
I'll be honest, I haven't heard of there ever being a problem - but it's worth mentioning especially if you're adding them to a
vegetable garden. Then there are those gardeners that apply the rabbit pellets directly to the garden without a second thought.
This is one of my practices; but I'm daring like that.
Another great way to take advantage of rabbit pellets and all their growing goodness is to make "bunny brew" or rabbit
compost tea. Find a 5-gallon water bucket, and a large scoop of rabbit pellets and drop them into the bucket. Give it a good
stir every now and again for a day or two.
Let the manure settle and use the tea at the top of the bucket to water your plants. You can dump the remaining manure at the
bottom of the bucket onto your compost pile (no waste here). Of course, the proper English way would be to use a big piece
of muslin or burlap and make a big tea bag and let it dangle into the bucket.
Rabbit Manure in Compost
Oh my. If I gave you an earful on the virtues of rabbit poop in the garden, then you have to know that this goes double for
the compost pile. If you can get your hands on even a small pail of rabbit poop every once in a while, you'll be in nitrogen
heaven as far as composting goes. Bunny gold is nitrogen on steroids; it really gets a pile going. If you have rabbits, you'll
never be at a loss for a green (nitrogen) source for your compost pile.
My husband Mark is the composting expert at our house.
Because we have so many bears around we make a hot
compost pile. It heats up to 150 F within the first day, then
settles down to 120 F for a couple of weeks and within a
couple of months there's nothing left of the entrails layered
inside. Because it is so hot this pile never smells and as long as
we keep it from getting too wet, does not leach out. As a result
the bears leave it alone and that's pretty remarkable in Powell
River.
NPK charts - organic fertilizers and soil amendments
Rabbit
manure
Cow
manure
(dairy)
Steer
manure
Chicken
manure
2.4
1.4
0.6
Most concentrated of animal manures in fresh form.
0.6
0.2
0.5
Often contains weed seeds, should be hot composted.
0.7
0.3
0.4
1.1
0.8
0.5
Horse
manure
Duck
manure
Sheep
manure
Worm
castings
0.7
0.3
0.6
Often contains weed seeds, should be hot composted if
fresh.
Fast acting, breaks down quickest of all manures.
Use carefully, may burn. Also, stinks like hell - composting
definitely recommended.
Medium breakdown time.
0.6
1.4
0.5
.
0.7
0.3
0.9
.
0.5
0.5
0.3
50% organic material plus 11 trace minerals. Great for
seedlings, will not burn.
Is a form of compost, so doesn't need composting.
As you review the list, don't be misled by the N-P-K numbers that suggest manure is less powerful than chemicals. It is actually
far better because it contains large amounts of organic matter, so it feeds and builds the soil while it nourishes the plants. This is
one of the primary ways that organic fertilizers have a leg-up on chemical ones.
Useful Websites and Resources
• House Rabbit Society great resource although they are against breeding for meat, good Health and FAQ section.
• http://www.permacultureactivist.net/articles/rabbits.htm good article on rabbit manure and other info.
• http://www.veterinarypartner.com/Content.plx go-to site for health issues
• http://riseandshinerabbitry.com/2012/06/09/medicinal-herbs-for-rabbits &
• http://naturalrabbitcare.com/category/natural-preventive-care/
2 great sites for information on treating your rabbit problems naturally with herbs
• The Rabbit Wringer link to the Rabbit Wringer, slaughtering method I use
• http://niteguard.com/pages/ExploreByAnimal/ predator protection system I highly recommend
• http://www.wikihow.com/Build-a-Rabbit-Hutch basic design, for correct dimensions see Bob Bennet’s book
• http://How-To-Build-The-Perfect-Bunny-HutchIf you want to get really fancy 
• http://www.ratproblem.net.htmlThe feed store here in PR now sells these as rat zappers
• http://rabbit.org/articles/toxic.htmlList of toxic plants to rabbits
The correct way to pick up a rabbit
In order to eat, something must die
Thank-you Gerard for showing me how R.I.P.
If you decide to keep rabbits for food and have never butchered
before, please try to find someone in your area who can teach
you! You are welcome to visit my farm on slaughtering day,
and I will show you how we do it.
There are several methods for butchering rabbits. We make the
process as painless and respectful as possible. Gentle handling
really helps honor the animal giving
up its life and makes a
difference in how the
meat tastes.
Breaking the Neck: I know of three methods for breaking the
rabbit’s neck. The Broomstick, the Rabbit Wringer and
Grandma’s way.
1. Broomstick Method: Have one person bring the bunny. Set it on the floor and put a broomstick just behind the ears on top of the
neck. Have them step down on the broomstick (one foot on each side of the rabbit) while you quickly pull up hard on both
back feet at once. Once the neck is broken, lift the rabbit and slit its throat and hang up to bleed it.
2. The Rabbit Wringer: works like the broomstick but is made out of stainless steel and gets mounted onto a wall, advantage is there
is very little room for error and one person is all you need see: website list for link.
3. Grandma’s way: Hold the rabbit upside down. Quickly
snap the head down and back to break the neck, this requires a lot of
manual strength and technique which can only be acquired with practice. I’m not okay with the learning curve.
I use the Rabbit Wringer.
Alternatives Methods:
Blunt Force: Initially I thought I’d try this method but found myself unequal to the task. Maybe I was too worried about my aim or
not having the strength to do it correctly. Also some friends tried it with a larger doe and disastrous results. If you want to use this
method, get someone experienced to teach you how.
• Place the rabbit in a box small enough so it can’t move, or set it on the table and have someone hold it. Using something heavy like
a pipe, stone, or heavy wood hammer, give the rabbit a sharp blow between the ears. The rabbit will be stunned and fall over.
Immediately chop off its head with a heavy butcher knife and hang the rabbit upside down to bleed.
Pellet Gun:
• Place the rabbit in a box small enough so it can’t move. Shoot the rabbit between the ears. Immediately hang the rabbit upside down
and slit the throat to bleed it, or cut off the head as above.
Processing a rabbit
I use this method with a few slight differences in technique: http://youtu.be/cNxo7GFEXWw
1. Chop off the head and the front feet.
2. Hang the rabbit up by its hind legs using a slipknot for each hind foot or the processing station.
3. Cut through the skin all the way around each foot, Taking care not to sever the tendons.
4. Cut through the skin from the inside of each hind leg from the foot to the anus, pulling the skin loose.
5. Pull the fur and skin off each leg.
6. Cut off the tail, and cut through the fur and skin in front of the genitals.
7. Pull off the fur and skin in one long downward
motion, it will come off like a sweater. Put the skin/fur aside if you intend to tan
the hide.
8. Cut down the center of the front of the bunny, taking care not to puncture the insides. Pull out the bladder (do this carefully).
9.
Break the pelvis and cut out the anus this will help you pull out the digestive tract intact in a downward motion. Save the organ
meat, heart, kidneys, and the liver. Carefully remove the gall bladder (the little green sac) from the liver without puncturing it.
Cut through the diaphragm and pull out the lungs and heart.
10.
Chop off the back feet.
11.
Rinse any blood and fur off the rabbit in cold running water.
12.
Put the rabbit into a ice water bath or freezer, cool to 4oC within 2 hours
13.
Compost any part of the rabbit you or your pets are not going to eat.
Favorite Recipes
Braised Rabbit in Mustard Sauce
8 Tablespoon Dijon mustard
3/4 of stick butter
3 Tablespoon chopped parsley
3 Tablespoon olive oil
Preheat oven to 350o Heat 3 Tablespoons of butter and 1 of the
olive oil in a large flameproof casserole. Brown the rabbit
pieces in batches over medium heat. Sprinkle with the black
pepper. Set aside. Add remaining butter and oil to the
casserole. Add the onions and cook over medium low heat until
wilted about 15 min. Sprinkle with the brown sugar, thyme and
ginger. Stir well. Return the rabbit to the pot stir gently, add the
wine, stock and salt. Bring to a boil then cover the casserole
and transfer to the oven. Bake until meat is tender 1 hour.
Remove from oven.
2 rabbits (3-4 pound each) cut into 8 pieces (each)
2 teaspoons black pepper,
Salt to taste
4 large onions, slivered
8 cloves garlic, coarsely chopped
2 Tablespoons brown sugar
1 Tablespoons thyme
2 teaspoons ginger
1 cup white wine
1-cup strong stock (chicken or rabbit)
With slotted spoon remove rabbit pieces and keep warm in a
low oven. Place the casserole over low heat and whisk in the
mustard (do not boil). Adjust the seasonings, return the rabbit
pieces to the pot, cook uncovered another 10 min. sprinkle with
parsley and serve directly from the casserole with boiled new
potatoes or French fries and a Green salad. Serve with a crisp
rose or Zinfandel.
ITALIAN RABBIT SAUSAGE
5 lbs. ground rabbit meat, 1-2 lbs. pork fat, and 1 Tablespoon coarse salt, 2 Tablespoon coarsely ground black pepper, 3 Tablespoon
fennel seeds, 1 Tablespoon crushed red pepper flakes.
In a large bowl, combine the meat and all the seasonings. Mix together well but don’t over do it. Test for seasoning by frying a small
patty, taste and correct seasoning. (This frying and tasting is very important). If you don't have access to fresh side meat for the fat
portion, ask a butcher to save you some fat from around the kidneys of a hog. This is the best fat if you don't have side meat. Don't
use bacon for the fat in these. Use natural hog casings to make sausages or patty them out.
CHOPPED RABBIT LIVER ½ Cup chopped cooked rabbit livers, 1/8 tsp. pepper, 2 hard-boiled eggs, chopped, 1/4 tsp. salt,
1 tsp. onion powder, cream.
Combine ingredients, adding enough cream to moisten. Spread on toast & serve.
RABBIT STOCK: This rabbit stock is the basis for many recipes. Preparation time: 10 minutes, Cooking time: 1 hour. Makes about
1100 ml.
Ingredients: rabbit bones, raw or previously cooked, plus heart, liver, kidney and 2 front legs from one rabbit
250 ml whole button mushrooms, or1 cup
1 medium onion, quartered
1 clove garlic
5 ml whole black peppercorns, or 1 teaspoon
5 ml salt or 1 teaspoon
5 ml dried rosemary, or 1 teaspoon
2 ml dried thyme, or ½ teaspoon
1.5 L water, or 6 cups
Place all the ingredients in a large stockpot, bring to a boil. Reduce heat to low simmer and continue cooking for 1 hour until rabbit is
very tender. Remove from heat, strain well, reserving rabbit and vegetables for Brandied Rabbit Pâté (see recipe below). Pour stock
into Mason jar and refrigerate. Remove fat layer from top after chilling.
BRANDIED RABBIT PÂTÉ: This deliciously smooth pâté makes a perfect appetizer or snack. Preparation time 15 minutes.
Makes 500 mL (2 cups).
Ingredients:
De-boned residue from making the rabbit stock
125 ml rabbit stock, ½ cup
75 ml butter, 1/3 cup
1 green onion chopped
15 ml brandy, 1 tbsp.
Using the de-boned, strained off residue from making the rabbit stock, process meat, heart, liver, kidneys, cooked vegetables and 125
ml stock in blender or food processor fitted with metal blade. Add butter, green onion and brandy and process until smooth. Spoon
the mixture into a 500 ml (2 cup) serving dish. Chill until firm, about 2 hours. Just before serving, garnish with mushrooms (sautéed
chanterelles work especially well) and green onions. Serve with crackers or a good baguette.