For the next few months I will discuss a way which we can raise our own chemical-free protein easily. A lot of people who know me well can’t believe that I now keep rabbits for meat. When I was a girl at boarding school my pet rabbit died at home and I spent the rest of the school term in a sea of tears. Nowdays I keep rabbits in our urban backyard as a sustainable source of healthy, low-fat meat and luxurious fur. • Rabbits don’t require much space. They can be kept on the lawn, in a garage or even on a balcony in suspended cages. • There is no restriction on keeping them in the
city, and they are quiet. • Their droppings make fabulous manure. • They can be fed weeds and vegetable scraps. • They breed quickly and have large litters - rabbits can be slaughtered at three months old. • No need to pluck or age meat prior to eating • Enables you to become more sustainable and you know the animal has been cared for and humanely killed. • Rabbit meat is low in fat and high in protein
making it very healthy. • The meat is light in colour and looks like
chicken. • One buck and two doe can produce enough offspring to allow you to eat your own homeraised meat once a week. • Pelts can be tanned and used. • The cute and cuddly factor -someone will have to actually kill your eating stock - the “home kills” man will not be interested in making a trip into town!
– which breeds are best.