Credits: Biovision-Infonet
Rabbit meat is becoming more popular in some of the more upmarket restaurants, especially where they are catering to European (French, German, Italian and Belgium) markets. However, it is still a relatively new market.
Meat
Rabbit meat makes an excellent roast meat (nyama choma) if cooked quickly. It is a tender meat and cooks very quickly. If the meat is being sold into butcheries or restaurants, it should be well presented and it is essential the carcasses have been cleaned properly. This can be done in three ways:1. Lie the rabbit on its side. Push the back legs into the empty cavity and under the breast bone. Fold the front legs down, and pack into plastic bags.2. Lie the rabbit on its chest with its front legs together in front of it and the back legs folded underneath (as if it is crouching), and pack into plastic bags.3. Debone the flesh and cut into neat pieces or mince. This is a fiddly job and mincing rabbit meat can be difficult as it is soft and tends to block the mincer.
Hides
These are more often referred to as pelts. Most tanneries in Kenya will not accept rabbit pelts for tanning as they are considered too delicate. They are probably one of the most difficult skins to tan, but are much sought after. Pelts for tanning should be left inside out, no more than 4 together, packed into strong plastic bags. The air should be squeezed out of the bag and it should be securely tied. The bags can then be frozen for delivery to the tannery.
- The heads, spleens, kidneys and heart make excellent dog food. The liver is a delicious delicacy and highly nutritious
- NEVER feed rabbit bones to dogs. They are very brittle and will splinter, either becoming stuck in the throat or piercing the intestines. The bones do, however, make very good stock for soup. Make sure the bones are then disposed of safely.
Manure/Compost
Rabbit manure is one of the most valuable manures of all livestock. Sweep all the droppings and soiled bedding into a pit or a neat, square heap every day. If possible sprinkle with water or, better still, with effective microorganisms (EM1). After two weeks turn it over and keep moist until you have a lovely dark compost. If you keep other livestock (cattle, sheep, goats, donkeys and chickens) their droppings can be added to this compost for an even better end product. This would give you an endless supply of good compost for your shamba or, alternatively, a by product that you can sell.