Acknowledgments

The authors gratefully express their appreciation to

Dr. Fred Thornberry, Professor and Extension Poultry Specialist, Texas Agricultural Extension
Service,

Dr. Mark L. Drew, DVM, Associate Professor, Department of Large Animal Medicine and
Surgery, College of Veterinary Medicine,

Dr. Elizabeth J. Browder, Associate Director—University Laboratory Animal Care, Laboratory

Animal Resources and Research Facility, Texas A&M University,

for their suggestions and assistance in preparing the manuscript.

The authors also wish to thank H. Lee Stribling, Extension Wildlife Scientist, Alabama
Cooperative Extension Service, Auburn University, for permission to use the rabbit recipes found
at the end of this publication. These recipes are taken from Alabama Cooperative Extension
Service publication HE-587, “Cooking Alabama’s Wild Game.”

Editor: Elizabeth Gregory, Extension Communications Specialist

Typesetting and Page Design: Vera Johnson
 Backyard Production of
Meat Rabbits In Texas
Steven D. Lukefahr, Joe C. Paschal, and John E. Ford*

In Texas, the cultural accep- would not reproduce,” or goals and anticipated benefits
tance of eating rabbit meat is “they got too hot in the sum- is very important. For exam-
probably due to the long- mer,” or “the neighborhood ple, your primary goal might
standing tradition of hunting dogs ravaged my stock.” be to produce enough rabbits
wild cottontail rabbits. The Many such problems could so that your family might con-
commercial farming of domes- have been prevented if pro- sume meat from two fryers
ticated rabbits, however, has ducers had known more each week all year long. This
occurred only recently. The about rabbit production. production goal would require
cultural acceptance of eating The purpose of this publica- a small backyard operation
cottontail rabbit meat has set tion is to provide general and consisting of about four breed-
a favorable stage for the grow- practical information that will ing females (does) and one
ing popularity of raising help the new producer breeding male (buck).
domestic meat rabbits as a become a successful As a backyard activity,
small-scale, backyard enter- producer of meat rab- and compared to most live-
prise. bits as a backyard stock or outdoor pets, rab-
The farming of domesticat- activity under Texas bits are quiet, odorless, and
ed meat rabbits is not a tradi- conditions. docile animals that often go
tional agricultural activity in unnoticed by neighbors,
Texas, compared to beef cat- even in residential areas.
tle, goat, poultry, and swine However, if you live
production. To date, within legal city lim-
there is little practical its, contact your
information available county health depart-
to assist rabbit produc- ment office to find out
ers. There are perhaps about possible restrictions
even more myths than concerning the keeping
facts about how to of rabbits.
raise rabbits success- Overall benefits from a
fully. The lack of backyard rabbit enterprise
available and reliable include:
information on rabbit produc-
tion has contributed to some Benefits of ■ Nutritious and whole-
producers’ decisions to sell some meat.
out because “the rabbits Backyard Rabbit ■ Educational experiences
for young people.
* Associate Professor, Department of Animal
and Wildlife Sciences, Texas A&M
Production ■ Enjoyable occupational
activity.
University– Kingsville; Associate Professor
and Extension Livestock Specialist, Texas Backyard rabbit raising ■ Rich manure for garden-
Agricultural Extension Service, Corpus offers many potential benefits. ing or flower beds.
Christi; Extension Agent, Kleberg County, When planning your rabbit
Texas Agricultural Extension Service, The ■ Potential extra income.
Texas A&M University System. enterprise, identifying your
 crawlers grown in rabbit
Table 1. Nutritional Value of Rabbit and Other Common manure produce a superb and
Meats. fairly odorless organic materi-
Skinless Protein Fat Calories Cholesterol al. Many commercial rabbit
Meat (%) (%) (per oz.) (mg per oz.) producers sell both the organ-
Rabbit1 22.8 6.3 44 55 ic material in bags and bait
Beef 2 29.9 10.1 61 73 worms in cartons as a supple-
Catfish3 22.3 5.9 40 20 mental source of income. If
Chicken4 28.9 7.4 54 80
your family enjoys fishing,
you will also have a regular
Lamb5 28.1 9.5 58 78
6
supply of bait worms.
Pork 27.7 14.8 60 72
Turkey4 28.9 4.9 48 65 The small size of the back-
Source: USDA.
yard rabbit enterprise, typical-
1Wisconsin Meat Facts and Analysis, Fact Sheet ME 87-3, USDA Handbook ly four to five breeding does,
8-17, 1989. (whole carcass)
represents steady meat pro-
2USDA Handbook 8-13 Reo., 1989. (composite sample) duction at minimal investment
3NutriFacts Seafood. (whole)
and operating costs. It takes
4USDA Handbook 8-5, 1979. (composite sample)
little time or money to either
scale down or expand the size
5USDA Handbook 8-10, 1991. (composite sample)
of the operation. The labor
6USDA Handbook 8-17, 1989. (composite sample)
required can be shared among
almost all family members.
According to USDA, domes- can be an enjoyable and fami- These features mean that the
ticated rabbits produce an all- ly-focused activity. The time rabbit enterprise carries mini-
white meat product that is or labor required to raise rab- mum economic risk. This
high in protein and low in fat bits is about 20 hours per favorable “economy of scale”
and cholesterol (Table 1). For breeding doe per year. For the is highlighted in the budget
years, some physicians have backyard operation with four shown in Table 3. The bot-
recommended rabbit meat to breeding does, this labor input tom line of the budget shows
patients with coronary condi- is equal to just 11/2 work- a net return of $18.25 per doe
tions. weeks (60 hours) per year, or over annual costs, not includ-
less than 15 minutes per day. ing the cost of the buck or the
For young people, raising
However, many families enjoy building. This figure considers
rabbits, ideally as a 4-H or
spending more time than this 30 fryers produced from one
FFA club project, offers a
with their rabbits. doe that are consumed or
wonderful learning experience
sold, based on an average
in the life sciences, including Rabbit farming comple-
market value of $3.38 per
animal behavior, genetics, ments the efforts of the seri-
41/2-pound live fryer at 10
growth and development, and ous gardener and flower grow-
weeks of age. Chicken usually
the anatomy and function of er. The manure from rabbits
costs less than $3.38, but a
the reproductive and digestive makes excellent compost, rich
dressed rabbit is more compa-
systems. Particularly for a in organic matter and nutri-
rable to skinless, boneless
young child, rabbits are easy ents (Table 2). Commercial
chicken breast because of less
to handle and represent a redworms or African night-
waste (skin, fat, and bones). If
minor investment. Rabbit rais-
ing also teaches responsibility,
budgeting costs and returns,
care and concern for animals, Table 2. Composition (%) of Manure from Livestock.
and the acceptance of live- Animal Nitrogen Phosphorus Potassium
stock as a source of food for Rabbit 3.71 1.33 3.47
human beings. Cattle 2.90 0.72 2.14
As an occupation or Poultry 4.70 1.58 1.03
hobby—whether for the Swine 3.52 1.60 1.00
young, the elderly,or any fami- Source: Various reports from the literature.
ly member—raising rabbits

2
 ductively active. On the other
Table 3. Projected Budget Per Doe for Backyard Rabbit hand, purebred rabbits that
Farming. lack this regular producing
Life-Span Purchase Annual ability—or commercial rabbits
(years) Cost ($) Cost ($) that are managed to go on
Start-up Costs* “summer vacations”—are more
Initial doe purchase 1 year 15.00 – apt to become overweight and
Cage (30 x 30 x 18 in.) 5 years 17.00 3.40 less fertile. An overweight rab-
Feeder (91/2 in.) 5 years 3.50 .70 bit will suffer the most during
periods of high temperature
Water bottle (32 oz.) 5 years 3.00 .60
and humidity. Later, when
Nest box 5 years 2.50 .50
reproduction is resumed, dis-
Sub-total 41.00 5.20 couraging results usually
Annual Operating Costs** occur even for some months.
Feed 74.00
Utilities (electricity, water, etc.) 4.00 Housing and Ventilation
Veterinary/Misc. supplies 5.00 The rabbit’s immediate
Sub-total 83.00 environment will have the
Annual Returns*** greatest effect on production
Value of 30 fryers (consumed or sold) 101.25 during adverse climates
Return over investment 60.25 (whether heat waves or north-
Return over annual costs 18.25 ern cold fronts) in Texas.
*Building and buck costs not included. Costs of these will charge return over
Complete wood-framed rabbit
annual costs. Labor is assumed to be shared by the family and therefore hutches should facilitate nat-
does not represent an added cost. ural ventilation. If rabbits are
**Feed reflects consumption of doe, 30 fryers from 6 litters, and one replace- raised in wire cages placed
ment doe fed to breeding age (5 months). inside a shed, the width of the
***Based on $0.75 per pound market value for 41/2-pound rabbit at10 weeks shed should not exceed 20
of age. feet, and the structure should
be open-sided. Further, the
open sides should face the
the rabbitry is well managed, year-round fryer production is direction of prevailing breezes,
the family should be rewarded certainly possible. One or usually from the southeast.
with wholesome and delicious more of these three basic During the summer months,
meat at a reasonable cost. necessities is usually lacking especially, direct exposure of
when poor fertility or produc- rabbits to sunlight should be
Texas tion problems occur. prevented to minimize heat-
stroke. If these specified hous-

Environment Commercial Meat Stock ing features are met, it may

not be necessary to use fans,
Commercially bred rabbits fog mist systems, air condi-
Contrary to popular opin- are more hardy and resistant tioning, or other costly mea-
ion, rabbits can be bred to to stress, in general, than sures. One practical alterna-
produce litters all year round, purebred fancy rabbits. In tive, however, is to move the
despite the high summer heat commercial lines, the long- rabbits from a hot, poorly
and humidity that characterize term results from selection for ventilated building to a loca-
much of Texas. In fact, in production traits and crossing tion beneath large shade trees.
many countries with more to introduce hybrid vigor pro-
vide the basis for the During the winter months,
adverse tropical climates, rab- rabbits should be protected
bits produce fryers throughout improved genetic quality. A
commercial rabbit is capable from direct exposure to cold
the year. With good commer- drafts, strong winds, and chill-
cial meat stock, adequate of producing litters all year,
and accordingly should not be ing rains. For sheds, tempo-
housing and ventilation, and rary plywood panels or roll
proper and timely manage- allowed to remain idle for
months without being repro- plastic sheets may be used for
ment, the enterprise goal of

3
this purpose. Some complete hutches and turn them on and recommended. Ideally, fryers
hutch designs provide for an wet the grounds around the can be grown in used cages to
enclosed wooden rear com- hutches with a garden hose to offset costs. Bucks may be
partment for winter protec- promote evaporative cooling. accommodated in cages with
tion, although this compart- Water directly reduces the dimensions of 30 x 24 x 18 or
ment should be blocked off surrounding temperature, and, 24 x 24 x 18 inches, depending
during summer months when water comes in contact on the size or breed of rabbit.
because the rabbits will get with prevailing breezes, this Commercially available
overheated if they hide or nest cools the stock. If necessary, feeder and automatic watering
in it. In unusually cold peri- you can also freeze plastic soft equipment can be used in the
ods, hutches or cages can be drink bottles filled with water backyard rabbit operation
wrapped with inexpensive or water-soaked burlap sacks (Figure 2). Water bottles or
polyethylene sheets or old or towels and place them in crocks are also popular. Nest
blankets if necessary. the cages. You can even put boxes are discussed in the
ice in the cages on especially Reproduction section. For
Heat Stress hot, humid days when there is information on cages, feeders,
no breeze. In particularly waterers, and other equip-
Management adverse situations, large fans ment specifically designed for
or commercial fog mist sys- rabbits, you can request a free
In periods of extreme heat,
tems may be justified. Be catalogue from the Bass
proper management tech-
careful to avoid getting the Equipment Company (P.O.
niques can be followed to
animals wet. Box 352, Monett, Missouri,
maintain normal fertility lev-
els in commercial breeding Proper timing and consis- 65708 or 1-800-798-0150).
stock. The buck is more prone tency in implementing these
than the doe to experience
infertility in the summer.
heat stress management inter-
ventions is vital to the com-
Breeds and
Buck fertility may decline fort, productivity, and even
when temperatures are above survival of the stock. Selection
85oF for several consecutive
days, which actually repre- Basic Housing and
sents several months out of
the year in Texas. Young Equipment Breeding Stock
bucks (6 to 9 months old) If you do not already have a The American Rabbit
have higher fertility and sex shed, there is little economic Breeders Association recog-
drive than older bucks and justification for the expense of nizes more than fifty breeds of
can be mated to does during building a new shed just for rabbit. However, most of these
the summer season to achieve raising rabbits. A wiser invest- breeds are bred and raised
reproductive success. ment would be to construct a strictly for fancy or show
To further cope with heat complete rabbit hutch (Figure exhibition. In general, a fancy
stress conditions, one strategy 1). You should locate the bred doe is unsuitable for
is to ensure that the inside hutch in a safe area (for exam- year-round meat production.
temperature where the rabbits ple, under shade trees or in a In other words, fancy rabbits
are housed is at least 10 fenced lot), so that the rabbits are selectively bred for the
degrees cooler than the out- will be protected from the nat- show table rather than for the
side temperature. ural elements, including meat table. Examples of show
predators. Wire cages are table traits include body,
Thermometers can be
designed for hanging inside head, and fur type and coat
placed both inside and outside
sheds or other buildings. and toenail color.
of the shed (or other building)
as a check. A well-ventilated Cages are usually about 30 Similarly, rabbits from pet
shed or even shade trees will inches wide, 30 inches long, stores and flea markets are
help meet this objective. and 18 inches high for doe not a good source of breeding
During the heat of the day, production or fryer growth stock. This is because such
you can place sprinkler hoses purposes. For growing fryers, rabbits have an unknown
on the roof of the shed or one cage for every 2 does is background or are not from

4
Figure 1. Hutch plans for small rabbit units.

5
 White is lower carcass dress-
out and a lower proportion of
meat to bone. Fryer meat
yield can be improved by
using purebred Californian or
Champagne d’Argent bucks
for crossing with commercial
New Zealand White purebred
or crossbred does. Alterna-
tively, faster gaining and more
efficient terminal crossbred
fryers that reach market size
(4 pounds) at an early age can
be produced by mating pure-
bred Checkered Giant,
Flemish Giant, or commercial
ALTEX (developed at the
Rabbit Research Center, Texas
A&M University–Kingsville)
bucks to New Zealand White
purebred or crossbred does.
The word “terminal” implies
that all crossbred offspring are
used for meat, with no off-
spring being saved as replace-
ment bucks or does.
Figure 2. Rabbit drinking from an automatic waterer.
Replacement Stock
commercial meat-quality the commercial rabbit, so you
stocks. Instead, purchase your probably should not use them
Selection
breeding stock from a rep- for meat purposes. The decision to select young
utable commercial breeder replacement stock should be
who provides pedigree and Breeding Systems based on the production
production trait information records of their parents. Trait
for each rabbit and offers the If you intend to use a single averages from buck or doe
rabbits at a reasonable price. breed solely for backyard record forms (Figures 3 and
There is no reason to pay meat production, consider the 4) can serve as a guide in
more than $25 for a commer- commercial bred New Zealand making selection decisions.
cial bred rabbit, regardless of White. Purebreeding or Important traits include litter
the age, breed or cross, or straightbreeding is a simpler size weaned, total litter weight
pedigree. system than crossbreeding. at 21 days of age (an indica-
However, because of hybrid tion of milk production), and
A commercial bred doe, vigor (a major advantage of
purebred or crossbred, can fryer weights at 8 weeks of
crossbreeding), it is recom- age. Closely inspect each
produce 6 to 8 litters in a mended that meat rabbit oper-
year. According to scientific replacement candidate for
ations (large- or small-scale) heavy body weight, desirable
studies, commercial bred use either commercial New
stock, as compared to fancy meat type, and physical
Zealand White purebred or soundness, which includes
bred stock, have more vigor Californian X New Zealand
and are more productive (for lack of body defects or blem-
White crossbred does. Both ishes, normal teeth, and thick
example, have higher fertility, breed types of doe have out-
kindle larger litters, and pro- fur on the foot pads. If you
standing fertility, mothering have a good-quality herd, it is
duce meatier fryers). For the instinct, and milk production.
backyard meat rabbit enter- less costly to produce your
prise, purebred or fancy stock One breed weakness of the own replacement stock than
may not produce as well as commercial New Zealand to purchase new animals.

6
 good level of reproduction
through three primary man-
agement practices: proper
breeding methods, care of the
pregnant doe and newborn,
and sound litter management.

Breeding Tips
A healthy and well-devel-
oped commercial doe can be
bred at 5 months of age. In
mating rabbits, the doe should
always be taken to the buck’s
cage, because the doe is terri-
torial. Especially if a litter is
present, the doe is more likely
to defend her cage space
rather than show an interest
in mating. Rabbits being bred
should never be left unattend-
Figure 3. Doe record card.
ed, for two primary reasons:
the rabbits may fight and even
seriously injure one another,
and the manager will not
know if a mating took place.
It should take no more than 5
minutes for rabbits to mate. If
a successful mating does
occur (only one to two ser-
vices are necessary), the buck
snorts and falls to one side of
the doe. The buck and doe ear
tattoo identification numbers
(or names) and the date of
mating should then be trans-
ferred to record forms
(Figures 3 and 4). A buck
can service one or two does
every other day, with a 1-day
rest period between matings.
Only one buck is needed for
every 30 does in a large opera-
Figure 4. Buck record card. tion.

For More Information Reproduction Care of the Doe and

The American Rabbit
Breeders Association lists stan- The most important key to Newborn
dards for twenty-eight differ- successful backyard rabbit For rabbits, the pregnancy
ent breeds of rabbits. Contact farming is reproduction. A period (gestation length) is 30
them if you would like more good manager largely controls to 31 days. The doe should be
information on a specific the level of reproduction with returned to the buck for ser-
breed (P.O. Box 426, the goal of 6 to 8 litters pro- vice when her young are
Bloomington, Illinois 61702). duced per doe each year. You either 14 or 28 days of age
can improve your chances of a (Table 4). However, if the doe

7
 number of kits, remove the
Table 4. Management Schedule for 6 or 8 Litters Per Doe in afterbirth and any dead kits,
One Year. and manage the nest. Nest
Litters per Age to wean Time to Litter management consists of plac-
doe per year litter rebreed doe* interval** ing the live kits together into
6 28 days 28 days 59 days the nest constructed by the
8 28 days 14 days 45 days doe, and then covering them
*Age of litter. with fur that the doe has
**Number of days between litters if no infertile matings.
pulled to provide warmth. It
takes only a few seconds to
inspect the litter every morn-
appears to be in poor body dry grass clippings, grass hay, ing. A doe will not mind this
condition (underweight and wood shavings, or shredded brief but essential manage-
rough fur) the mating should newspaper to keep the new- ment practice. This inspection
be delayed until body condi- born, furless kits warm. Since and handling of the kits will
tion is restored. the doe may start to build a not cause the doe to abandon
nest when the nest box is first or lose interest in her litter.
When the doe is 28 days
pregnant, provide her with a provided, you may need to A first-time doe is less like-
nest box for the new litter add more bedding material up ly than an experienced doe to
(Figure 5). Nest boxes are to the time that the litter is make a good nest. You might
usually made of 1/2-inch ply- born. However, some does need to help her line the nest
wood, with dimensions of may show little interest in with fur and deliver her litter
10 x 16 x 8 inches (width, nest building until just min- to the nest. If the first litter is
length, height). A top piece for utes before the litter is born. lost, always give the doe a
the nest box is unnecessary. The delivery of newborn second chance to successfully
Fasten screen wire (1/8 inch) rabbits, which usually takes produce a litter. If the second
to the bottom of the nest box place in the early morning litter is also lost, the doe
using wood molding and fin- hours, is referred to as “kin- should be dressed out or sold
ishing nails. This feature pro- dling.” The typical size of the for meat.
motes drainage so that the kits litter for commercial rabbits is
(newborn rabbits) remain dry, seven to eight kits. Inspect the Litter Management
warm, and comfortable. The newborn litter promptly, so Does nurse their kits only
nest box should contain clean that you can determine the once a day—usually in the
early morning hours—for
about 3 to 4 minutes. Especi-
ally in a large litter, this gives
the kits a brief period to feed
and compete for subsistence
for another 24 hours until the
next nursing.
A good management prac-
tice is to equal out the num-
ber of kits per doe by trans-
ferring kits from one nest to
another. The transfer of kits
between does for nursing is
called “crossfostering.” For
this useful practice to be suc-
cessful, the does should be
mated no more than 3 to 4
days apart. The main advan-
tage of this practice is that
competition for milk among
Figure 5. Nest box dimensions and design. kits is reduced in litters that

8
would otherwise be very plements, such as protein, vit- which in turn results in lower
large. This results in higher amins, or salt. However, many reproduction and growth
kit survival and more uniform feed companies have different response. You should be
fryer weights by market age. rabbit feed formulations. A aware that it is the quality of
less-expensive diet is not the diet rather than the quan-
The litter can be weaned at
always the best buy, because tity that determines perfor-
4 weeks of age, since the
poorer production may possi- mance results. However, as
doe’s milk production level is
bly result. The best advice is long as the nutritional needs
low by this time (Table 4).
to feed a reputable feed brand of the rabbit are satisfied, it
Weaning involves removing
available at a reasonable and doesn’t really matter which
either the doe or the entire lit-
competitive price. If your rab- feed ingredients are actually
ter from the rearing cage. By 8
bitry consists of at least 10 fed. Simply feeding a good
to 10 weeks (market age),
does, ask your feed dealer for commercial pelleted diet takes
most fryers should weigh at
a bulk discount on the feed out much of this guesswork.
least 4 pounds. This is a good
purchase. On the other hand, there is no
time to determine which fry-
Discussion of each required problem in providing small
ers could be saved as herd
dietary nutrient is beyond the amounts of fresh feeds (for
replacement stock, as dis-
scope of this publication. example, a carrot, a few
cussed in the Breeds and
However, in terms of practical blades of grass, or a couple of
Selection section. Replace-
feeding, producing does, lit- cabbage leaves). This practice
ments should be placed indi-
ters, and young growing stock will help to stimulate appetite
vidually in cages by 3 to 4
should be fed free-choice for and promote gentle behavior
months of age, at least 1
best performance results. in rabbits. The fiber content
month prior to first breeding.
Mature stock that are not of the diet (15 percent) is
important in preventing hair-
Feeds and Feeding reproductively active should
be limit-fed to maintain desir- balls, stimulating gut function,
and preventing diarrhea.
able body condition. As a gen-
Most rabbit producers feed eral guide, a basic feeding
commercial feeds, such as pel-
lets, in their operations. The
chart is provided in Table 5.
Rabbits should always have
Health
advantages of feeding pellets
include convenience to the
access to clean, cool water.
There is some local interest
Management
producer and increased con-
among producers to feed less- Properly fed, housed, and
sumption with minimum
expensive hays, grains, lawn managed commercial-bred
waste by the rabbits. In addi-
clippings, garden and kitchen rabbits generally remain in
tion, most manufactured pel-
leted feeds are complete for- wastes, etc., to their rabbits. good health. Vaccines, antibi-
mulations that do not require This practice usually results in otics, and other medications
the producer to provide sup- a poorer overall diet quality, are not required to maintain a

Table 5. Major Nutrient Requirements and Simple Feeding Chart.

Class of Production Protein Fat Calories Fiber Daily Feeding Level
(%) (%) (per lb.) (%)
Pregnant or Lactating does 16-20 3-5.5 1136 12-14 Free choice
(21 days or with litter)
Growing fryers 16 2-4 1136 14-16 Free choice
(1-3 months)
Replacements 16 2-4 1136 14-16 6 to 8 oz. (0.25-0.3 lb.)
(3-5 months)
Breeding bucks 16 2-3 1136 14-20 6 to 8 oz. (0.25-0.3 lb.)
(3 matings/week)
Dry bucks/does 12-15 2-3.5 955 14-20 4 to 6 oz. (0.25-0.4 lb.)
Source: National Research Council Publication 1194.

9
healthy and profitable rabbit (liver) and intestinal. Hepatic ularly taken to shows, where
herd. Many diseases can large- coccidiosis causes animals to they may well become direct-
ly be prevented or treated have a rough hair coat and to ly exposed to the bacterium
through sound management lose weight rapidly; death fol- that causes pasteurellosis.
practices. However, when a lows in a few days. Intestinal Antibiotics can help in com-
disease does occur, recogniz- coccidiosis, the more common batting the infection, but there
ing the early signs and form, also causes weight loss, is no cure for this disease. The
promptly providing the cor- a rough hair coat, and a “pot- best control measures are pro-
rect treatment can minimize bellied” look. Both can be con- viding a well-ventilated envi-
its impact. Some major rabbit trolled with medication from ronment and culling of affect-
diseases are discussed below. your veterinarian and proper ed animals. Snuffles is often a
sanitation. precursor to pneumonia,
Digestive Disorders The clearest sign of coc- which is not uncommon in
The newly weaned rabbit is cidiosis is the presence of rabbits (also known as “borde-
most vulnerable to stress and small white spots on the liver. tella,” after the organism
digestive disorders that can When you are dressing out which can cause the condi-
result in death. Commercially, fryers, always check the livers tion).
the average mortality rate for (see page 12). Daily cleaning
rabbits between weaning and of cages will help to control Parasites
market age is about 10 to 15 this disease. Commercial med-
ications are available, but use Two major types of para-
percent. Because of weaning sites affect rabbits: mites that
stress, the rabbit may go off these only if an outbreak
occurs. cause ear and skin mange
feed for 1 or more days. Later, and a protozoa that causes
when the rabbit becomes coccidiosis of the liver (dis-
excessively hungry, it simply Pasteurellosis cussed above). Keeping hutch-
eats too much feed. This irreg- In commercial rabbit pro- es and cages cleaned daily
ular feeding pattern triggers duction, the major respiratory helps to control infestations of
changes in the intestines, disease is pasteurellosis or these parasites.
where various microbial “snuffles.” The respiratory
organisms are found. When Mites spread from rabbit to
tract (upper nasal passages rabbit. The signs are crusty or
over-consumption of feed and lungs) becomes infected
occurs, certain bacterial scab-like debris inside the ears
by a bacterial organism (ear mange) or behind the ears
species release natural toxic (Pasteurella multocida). This
substances which are deadly on the shoulder region (skin
contagious disease usually mange). To control mites, treat
to the rabbit. Diarrhea may or occurs when large numbers of
may not precede death. This all adult stock at the same
rabbits are housed together, time by applying several drops
nutritional condition occurs especially if poor ventilation
also in young calves, lambs, of an oil solution to the affect-
conditions exist. The ammonia ed area (this procedure
and pigs and is called “over- level from the urine causes
eating disease” or enterotox- drowns the mite). A monthly
irritation to the respiratory treatment routine may be nec-
emia. This condition can also system, and this irritation
be caused by changing feeds, essary. Commercially available
leads to infection, sneezing, oil solutions or other medica-
especially feeds high in grains. and the discharge of pus from
In young rabbits this disease tions may be obtained from
the nasal region—but death your local veterinarian.
can be controlled by providing does not necessarily occur.
grass or alfalfa hay to newly
weaned rabbits when the Fortunately, in a small rab- Sore Hocks
signs first appear, or by con- bitry, pasteurellosis is usually
not a serious problem, One disadvantage of raising
trolling the amount of feed rabbits on wire floors is the
provided when the rabbit’s because there are few rabbits
and the air quality is usually stress that it may cause to the
consumption of feed becomes hocks (the bottom pads of the
irregular. sufficient (good ventilation
and lack of strong ammonia feet). A rabbit may have poor
Diarrhea can also be caused odors). However, a problem fur cover on the hocks, be a
by coccidiosis, a protozoa may develop if rabbits are reg- nervous stomper, or simply be
that has two forms: hepatic a heavy rabbit. In these situa-

10
 from the rabbitry by either
tions, the fur is worn off the
hocks, removing this cushion placing the cages inside a shed Market Outlets
between the wire and the or placing the hutches inside a
hocks. The hocks may develop fence. You can also contact
the local animal control office
and Promotions
open sores, and, if an infec-
tion sets in, the rabbit will or the Texas Animal Damage Because no established mar-
experience pain and stress. Control Center for assistance. ket for meat rabbits exists in
This condition is known as On occasion in Texas, Texas, the primary objective
“sore hocks.” snakes (bullsnakes and rat- for rabbit production is to pro-
Regular examination of the tlesnakes) may pose a problem vide a source of meat for the
hocks in adult rabbits is help- in the rabbitry by eating family table. A four- to five-
ful in detecting cases early. In young kits inside the nest box. doe operation should yield
advanced cases, treatment is If this occurs, place 1/2-inch about two fryers per week for
limited, and the rabbit may hardware cloth covers over family consumption: you
need to be destroyed. the top of the nest box, should not overlook the eco-
Effective prevention strategies secured with staples and tied nomic value of table rabbits
include selecting breeding down with roofing nails and consumed by your family
stock with thick fur that thin wire strands. Each morn- (Table 3).
shows little wear on the hocks ing, open the box for the doe However, if an additional
and, if a rabbit weighs more to nurse her litter, and then, objective of the operation is to
than 10 pounds, providing a when the doe leaves the box realize cash returns from rab-
1/4-inch plywood board (6 x 8 after nursing (3 to 4 minutes), bit sales, you can explore
inches) for a resting area in tie down the cover again. You other opportunities. If you
the cage. may have to do this daily until decide to sell surplus rabbits
the young are 2 weeks of age, for meat, expand your herd
Predator Control when they are too large to be
easy prey for snakes.
only gradually. For example, if
you find that you are able to
Insect damage can be con- consistently sell five dressed
In rabbit production, per- fryers per month to neighbors
trolled by removing dead kits
haps nothing is more emotion- and local clients, then add two
and afterbirth from the nest
ally disturbing than to lose does to your herd operation.
box soon after kindling. Daily
stock from predator attacks. Expanding your herd before
morning inspections of the
The predator can be the fami- exploring local market oppor-
nest box to remove any dead
ly’s or a neighbor’s pet dog or tunities is not a good strategy.
young are also effective in dis-
cat; native coyotes, opossums, You can also sell your rabbits
couraging insects (especially
or snakes; or even insects like as breeding stock and pets, or
ants) from being attracted to
ants and wasps. market by-products such as
the nest box. Keeping kits cov-
Losses from predators can ered in fur produces a good tanned skins, foot-charms,
largely be prevented. Some barrier between the kits and bagged manure or compost for
predators gain entry into the insects such as biting flies and gardening, and earthworms
cage or hutch through the mosquitos. Commercial insec- (redworms or nightcrawlers)
gate, so the cages or hutches ticides, if used, should be used for fishing bait. The develop-
should be of sturdy construc- only according to the labelled ment and marketing of these
tion, and the gates should be directions. Keep the insecti- products should not require
well secured. Even if the cides away from the rabbits, much effort because of the
predator fails to break into the their feed and water, and the small size of the rabbit opera-
cage or hutch, the rabbit may surface of their cages. tion. Try ads in newspapers
be so alarmed from the attack first to either determine the
Controlling predator and
that a serious, even fatal, initial response or to actually
insect problems (including
injury may occur. If the begin sales of your rabbit
even the common housefly)
hutches are located in a prob- products.
will increase productivity and
lem area, the best strategy is
reduce the spread of disease.
to keep large predators away

11
 It is recommended that you For further information four fingers extended under
expand your breeding herd about rabbit production and the chin. Push down on the
only to meet the local demand meat rabbit inspection, con- neck with the right hand,
for rabbit meat. If the local tact your county Extension stretching the animal. Press
demand continues to increase, agent. down with the thumb. Then,
you and other rabbit produc- with a quick movement, raise
ers may benefit by forming a
marketing association or coop- Dressing Out a the animal’s head and dislo-
cate the neck. The animal
erative. As a group, rabbit pro- becomes unconscious and
ducers can plan and coordi- Rabbit Fryer stops struggling. This method
is instantaneous and painless
nate the production and distri-
bution of either live or In order to ensure a high- when done correctly.
dressed fryers. Present Texas quality product from your rab- Another method is to hold
state laws do not require vet- bit operation, you must know the animal with one hand at
erinary inspection of rabbit how to properly slaughter the the small of the back, with its
processing or of rabbit meat animals, process the meat, head down. Then stun it by a
before it can be sold in retail and, if desired, process the heavy blow at the base of the
outlets. The rabbit producer is skins. skull.
responsible for ensuring that
Suspend the carcass on a
any rabbit meat sold is whole-
some and properly handled
Slaughtering and hook inserted between the
tendon and the bone of the
prior to delivery. A small cus- Skinning right hind leg just above the
tom-slaughtering facility is jus-
tified only if the local demand Slaughter the rabbits in a hock (Figure 6). The hook
for rabbit meat continues to clean, sanitary area. Follow should be at about eye level.
rise. any regulations or restrictions Using a 5-inch skinning knife,
from the local health authori- remove the head immediately
Finally, the ultimate objec- ties. to permit thorough bleeding
tive is to educate the public so the meat will have a good
about the high nutritional The preferred method of
slaughtering a rabbit is by dis- color. Remove the tail and the
quality of rabbit meat. The free rear leg at the hock joint,
recipes included at the end of locating the neck. With the
left hand, hold the animal by and cut off the front feet and
this publication will provide a the tail.
good start, even for people its hind legs. Place the thumb
who have never tried rabbit of the right hand on the neck
meat. just behind the ears, with the

Figure 6. Steps in dressing rabbits.

12
 Cut the skin just below the of hair and blood easier and forms or shapers (with the
hock of the suspended right cleans the carcass. Do not fore part of the skin over the
leg and open it on the inside rinse or soak the carcass narrow end). Remove all wrin-
of the leg to the root of the longer than 15 minutes. kles.
tail, continuing the incision to Otherwise, the carcass will You can make a satisfactory
the hock of the left leg. absorb water, and additional skin shaper from 5 feet of No.
Carefully separate the edges of water is considered adulter- 9 galvanized wire. This equip-
the skin from the carcass, and ation of the meat. ment has been called a
begin working the skin free Remove the carcass from “stretcher,” but the term may
from the meat on the hind the hook and chill it in a give the wrong impression.
quarters using your fingers refrigerated cooler. Arrange You should not stretch the
and the knife. Be careful to the carcass on a cooling rack skin too much.
leave all the fat on the carcass so that the air movement and
as the skin is pulled down. Mount the skin on the
temperature in the cooler will shaper, making sure both front
The fat cover is important for reduce the internal tempera-
preserving the quality of the feet casings are on the same
ture of the carcass to no lower side, and fasten it with
meat. As the skin is removed, than 30 degrees and no higher
be careful not to cut it; even clothespins. This arrangement
than 40 degrees within 24 reduces injury to the fur of
small cuts reduce the value of hours after slaughter.
a skin. the back, which is the most
valuable. On the day after
Break the pelvic bone Cutting the Meat skinning, examine the pelts to
between the hind legs by see that the edges are drying
inserting the knife inside the When the carcass has been
chilled, cut it into the desired flat, that the skin on the front
pelvic area and cutting out- legs is straightened out, and
ward. Slit the belly down the pieces. Cut the meat with a
knife; using a cleaver may that any patches of fat are
midline from the pelvis to the removed.
chest area as far as possible. splinter the bones. The carcass
Be very careful not to punc- can be cut into seven pieces: All skins must be thorough-
ture any of the internal two hind leg pieces, a loin, ly dried before you use or
organs, or their contents will two rib pieces, and two front pack them, but do not dry
contaminate the meat. Cut leg pieces. Larger carcasses them in the sun or by artificial
around the anal opening and can be cut into twelve pieces heat. Hang them up so the air
remove the entrails and gall by cutting each hind leg piece can circulate freely around
bladder. Leave the liver, heart, into two pieces, the loins and them. If you will not use or
and kidneys in place. Remove back portion of the ribs into ship the dried skins for some
the right hind foot by severing five pieces, and the front por- time, hang them in loose bun-
it at the hock. tion of the ribs and each of dles of fifty in a cool, dry
the front legs into one serving place away from rats and
Be especially careful not to each. mice. In the summer, sprinkle
get hairs on the carcass. They the stored skins with naphtha
are difficult to remove, detract
from the appearance of the Curing the Skin flakes. Never use salt in curing
rabbit skins.
meat, and are unsanitary. While they are still warm,
Rinse the carcass in cold place the skins to be cured
water; rinsing makes removal flesh side out on wire or board

13
 Rabbit Recipes
Rabbit Stew
1 rabbit, cut into 4 parts 1 No. 2 can tomatoes
Water 3 tablespoons sugar
3 cups diced Irish potatoes 1/4 pound butter or margarine
3 tablespoons minced onions 3/4 cup catsup
1/2 cup chopped celery 2 tablespoons worcestershire sauce
2 teaspoons salt 1 cup cream-style corn
1/2 teaspoon pepper

Put the rabbit meat in a deep boiler and cover it with water. Cook slowly until the meat is tender
and ready to leave the bone. Remove the meat from the broth and set aside to cool. Add the next
eight ingredients to the broth and cook 10 minutes. Pull the meat from the bones and chop it into
small pieces. Add the meat to the broth; simmer for 20 minutes. Add the catsup, worcestershire sauce,
and corn. If the stew is too thick, add a small amount of water. Season to taste.

Barbecued Rabbit
3 pounds rabbit meat, cut into serving-size pieces Salt and pepper, to taste
Flour 3 tablespoons vegetable oil

Sauce:
1 cup cider vinegar 2 teaspoons hot red pepper sauce
1 teaspoon salt 2 tablespoons worcestershire sauce
1/2 cup vegetable oil 1/4 teaspoon chili powder
2 tablespoons brown sugar 1 cup tomato juice
1 tablespoon paprika 1/4 cup chili sauce or catsup
1 teaspoon dry mustard 1/2 chopped onion
Cayenne pepper, to taste

Roll the meat pieces in a mixture of flour, salt, and pepper. Heat the oil in a heavy skillet or roaster.
Brown the meat on all sides over moderate heat, about 20 minutes. Meanwhile, combine the ingredi-
ents for the sauce in a saucepan. Cover and cook over low heat for 15 minutes; pour the sauce over
the meat. Cover the pan and bake at 325o F until the meat is tender (about 45 minutes). Uncover the
pan and place it under the broiler. Broil 15 minutes or until the meat is brown. Serves 6.

Note: The sauce, when made without the vegetable oil, makes a good overnight marinade. This recipe
makes about 11/2 cups of sauce.

14
 Baked Stuffed Rabbit with Carrots
2 cups mashed potatoes (3 to 4 medium potatoes) 1 cup finely chopped celery
2 tablespoons butter or margarine 1 whole rabbit, ready to cook
1 teaspoon salt 2 large carrots, quartered
1/2 teaspoon pepper Bacon or salt pork
1 teaspoon dried summer savory 1 or 2 cups hot water

Season the mashed potatoes with butter, salt, pepper, savory, and celery. Fill the body of the rabbit
with the potato mixture and sew it up. Place the rabbit on a rack in a baking pan with the legs folded
under the body. Place quartered carrots beside it in the pan. Secure the bacon over the back with
toothpicks to keep the meat from drying out. Bake in a hot oven (400oF). After the first 10 minutes,
pout hot water over the meat. Continue cooking until tender, about 11/2 hours. Shortly before the
meat is done, remove the bacon and let the meat brown.

Wild Rabbit with Wine

1 3-pound rabbit, ready to cook 1 cup red wine
1 cup finely chopped onions 4 teaspoons salt
1 can mushroom pieces and liquid, separated 1/2 teaspoon pepper
6 tablespoons butter or margarine 1 teaspoon thyme
6 tablespoons flour 2 teaspoons parsley
4 cups water 2 bay leaves, crumbled

Wash the rabbit thoroughly in lukewarm water; then drain and dry it. Cut off the legs; separate the
hind legs into two pieces at the joint. Cut the saddle into three pieces, dividing the section nearest the
head end into two pieces by splitting it down the backbone. Saute the onions and mushrooms in but-
ter until the onions are soft and slightly brown. Push the onions and mushrooms to one side and add
the flour. Mix thoroughly and add the water, wine, and the mushroom liquid. Then add the season-
ings and stir. Place the pieces of rabbit in the pan and cover. Steam for 11/2 hours or until tender.

Note: Half a pound of fresh mushrooms with 1 cup of water may be substituted for the canned mush-
rooms and liquid.

Earl F. Kennamer

Smothered Rabbit and Onions

1 rabbit, cut into small pieces 3 tablespoons butter
Salt, to taste 1 to 2 onions, sliced
Paprika, to taste 1 cup sour cream
Flour

Season the rabbit with salt and paprika. Coat the pieces with flour. Melt the butter in a large skillet
and saute the rabbit meat until brown. Cover the meat thickly with onion slices. Sprinkle onions with
salt. Pour in the sour cream. Cover the skillet and simmer for 1 hour, or bake at 325oF until tender.

Earl F. Kennamer

15
 Rabbit Delight
1 rabbit, cut into serving-size pieces 2 green peppers, chopped
1 tablespoon vegetable oil 1/2 cup mushrooms, chopped
1 cup chicken broth 1 tablespoon parsley, chopped
1/4 cup lemon juice Pinch of ginger
1/4 cup orange juice Salt and pepper, to taste

Heat the vegetable oil in a large skillet; brown the rabbit meat. Add the remaining ingredients.
Cover and cook slowly until tender, about 1 hour.

Fried Rabbit
1 rabbit (up to 2 pounds), cut into serving-size pieces
1 cup flour
Salt and pepper, to taste
Vegetable oil

Roll the rabbit pieces in a mixture of flour, salt, and pepper. Heat the oil in a 10-inch skillet over
moderate heat. Cook the large meaty pieces about 10 minutes before adding the smaller pieces. Turn
the pieces often for even cooking. Cook until tender and brown, 30 to 35 minutes. Serves 3 to 4.

R. B. Deavours

Rabbit Fricassee
1 rabbit, quartered or cut into small pieces Salt and pepper, to taste
Flour Milk
3 tablespoons butter or vegetable oil Onion juice (optional)

Heat the butter or oil in a large skillet. Roll the rabbit pieces in flour and brown them in the skillet.
Season the meat with salt and pepper. Slowly add just enough milk to keep the meat from sticking.
Cover and cook until tender. Add flour to make gravy in the pan. Flavor with onion juice, if desired.

Variation: Add sliced onions to cover the meat and 1 cup of sour cream instead of making the milk
gravy. Cover and simmer for 1 hour or bake at 325oF until tender.

16
 Rabbit à la Mode
1 rabbit, cut into small pieces 1 onion
Vinegar Salt and pepper, to taste
Water Flour
2 bay leaves, divided 3 tablespoons butter or margarine
6 peppercorns 1/2 cup sour cream

Place the rabbit meat into a crock or jar. Cover with vinegar and water (1 part vinegar to 2 parts
water). Add 1 bay leaf, peppercorns, and onion. Marinate in the refrigerator for 1 to 2 days. Remove
the meat from the crock and sprinkle it with salt and pepper. Coat the meat with flour. Melt the but-
ter in a large skillet; saute the rabbit pieces until brown. Combine 1 cup water with salt, pepper, and
the remaining bay leaf. Pour the mixture over the meat. Cover the skillet and simmer until done. Do
not allow the mixture to boil at any time. Remove the meat from the pot. Thicken the broth with a
paste of flour and water. Stir in the sour cream. Heat through but do not boil. Serve immediately.

Stir-Fried Rabbit
1 2-pound rabbit 1/2 pound fresh mushrooms, sliced
1 1/2 tablespoons vegetable oil, divided 2 celery stalks, sliced thin
2 garlic cloves, crushed 1/2 cup bamboo shoots
3 slices fresh ginger root, minced 1/2 cup water chestnuts, sliced
3 tablespoons sherry 1 green pepper, sliced thin
3 tablespoons soy sauce 12 scallions, sliced lengthwise
3/4 teaspoon salt 1/2 cup walnuts, cashews, or almonds
1/2 teaspoon sugar 1/2 cup canned chicken broth
1/8 to 1/4 teaspoon cayenne 1 tablespoon cornstarch
2 tablespoons cold water

Bone the rabbit and slice the meat into thin strips. Heat half of the oil in a large skillet. Add garlic
and ginger root; stir a few times. Add the rabbit meat and stir until it loses its pinkness, about 2 to 3
minutes. Combine sherry, soy sauce, salt, sugar, and cayenne and add to the meat; stir 1 minute more
to blend. Remove the rabbit and sherry mixture from the skillet. Heat the remaining oil in the skillet.
Add the vegetables and nuts; stir to coat with oil, about 1 to 2 minutes. Stir in the chicken broth and
heat quickly. Then return the rabbit and sherry mixture to the pan and cook, covered, over medium
heat until done, about 2 to 3 minutes. Meanwhile, blend the cornstarch and cold water to make a
paste; add to the skillet and stir to thicken. Serve at once. Serves 4 to 6.

17
 The information given herein is for educational purposes only.Reference to commercial products or trade names
is made with the understanding that no discrimination is intended and no endorsement by the Texas AgriLife
Extension Service is implied.

Produced by AgriLife Communications and Marketing, The Texas A&M University System
Extension publications can be found on the Web at: http://AgriLifeBookstore.org.
Visit Texas AgriLife Extension Service at http://AgriLifeExtension.tamu.edu.

Educational programs of the Texas AgriLife Extension Service are open to all people without regard to race, color, sex,
disability, religion, age, or national origin.
Issued in furtherance of Cooperative Extension Work in Agriculture and Home Economics, Acts of Congress of May 8, 1914, as amended, and
June 30, 1914, in cooperation with the United States Department of Agriculture. Zerle L. Carpenter, Director, Texas Agricultural Extension Service,
The Texas A&M University System. AS
2M–7-95