Raising Rabbits for Meat and ManureRabbits are gentle, small, quiet animals. Soeasy to breed and docile anyone can do it,even a child. They can be raised almostanywhere in town or country, in a backyardor garage, in a house or even an apartment.I’ve been raising New Zealand and California rabbits at Serendipity Rabbitry for the past5 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 thestore, I am able to feed delicious, leanprotein to my family. When cooked correctlythe meat is akin to chicken, but with it’sown unique flavour and texture.

One of most rewarding aspect of raising rabbitsis being a part of the complete cycle oflife. I feed them and they feed me, in theobvious way but also because the act ofnurturing them fulfills something in me, Igrow food for them and their manure helps togrow my garden. I really hate to wasteanything and with rabbits there is no waste.Their affectionate nature has meant mybreeding stock (1 buck and 4 does) aretreasured and my interactions with them arevery rewarding.

Getting started

• Books: Among those available at the PowellRiver library the best is RaisingRabbits 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 andFeed Store has everything you’ll need. Somecage making supplies are also available atValley Building Supplies and Mother Naturehas feeders, water bottles, toys etc.…..

• Vocabulary:Buck -maleBunny -a baby rabbit also called a kitDoe -femaleDroppings -rabbit feces (gold!)Hutch -cageKindling -to give birthRabbitry -where your rabbits liveRun -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 thanany other livestock. And rabbit is the leanestland-grown meat. There are only 2 solidlycommercial rabbit breeds, the New ZealandWhite and the California. They have the bestmeat-to bone ratio, also good pelts andthey’ve been selected for fast growth. Iharvest my kits at 3 months of age. By thatpoint, fully dressed they weigh between threeand a half to four pounds. Their meat is verytender and almost completely cholesterol andfat free. A family of two can easily make 3meals from just 1 rabbit. To grow a NewZealand to harvesting size costs me about $4a pound.

• Other meat breeds include ChampagneD’argent, Chinchillas, Silver Fox and Satins.I know some folks who raise Flemish Giantsfor meat but to grow one to harvesting sizewill cost you more feed. On the otherhand their droppings are also bigger so theymight be a good choice if you want excellentmanure 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 longerhave 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 youwill be based on your parameters i.e. Are your rabbits going to live outside or indoors? what kind ofpredators 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 SproutsArtichoke LeavesArugulaAsparagusBaby Sweet corn (like in stir-fry)Beet GreensBeetrootBell Peppers (green, yellow, red, orange...)Bok Choy/Pak ChoyCarrot Greens (tops)Carrot (limited amount, due to high sugar content -maximum 1Tbsp daily)CeleriacCelery (cut into small pieces to limit choking on strings)CucumberChardChicory 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)EndiveEscaroleGrass (if cut from your own chemical/fertilizer/poison-free back yard)Kale

Lettuce (Dark Green/Red Leaf, Butter, Boston, Bibb, or Romaine - NO ICEBERG it has no nutritional value, may cause diarrhea])Mustard GreensSpinachNappa/Chinese CabbageOkra LeavesPak Choy/Bok ChoyPumpkinRadicchioRadish tops (Limited amounts: can cause gas)Raspberry LeavesRhubarb (RED STALKS ONLY–LEAVES ARE POISONOUS)Squash: Yellow, Butternut, Pumpkin, and ZucchiniSwiss ChardTurnip GreensWatercressWheat Grass 

SAFE IN MODERATION: (Too much can cause problems, don’t feed everyday)BroccoliBrussels SproutsCabbageCauliflowerKaleMustard GreensSpinach

FRUITSThese 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)PearPeachPlum (without the pits)KiwiPapayaMangoBerries (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 FruitApricotCurrantsNectarine

SAFE TREE AND SHRUB LEAVES You should always feed only fresh young leavesAcacia, 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 ManureAnyone 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 CompostOh 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

2.4 1.4 0.6 Most concentrated of animal manures in fresh form.

Cow manure (dairy)

0.6 0.2 0.5 Often contains weed seeds, should be hot composted.

Steer manure

0.7 0.3 0.4 Often contains weed seeds, should be hot composted if fresh.

Chicken manure

1.1 0.8 0.5 Fast acting, breaks down quickest of all manures.Use carefully, may burn. Also, stinks like hell - composting definitely recommended.

Horse manure

0.7 0.3 0.6 Medium breakdown time.

Duck manure

0.6 1.4 0.5 .

Sheep manure

0.7 0.3 0.9 .

Worm castings

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.html List 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 givingup its life and makes a difference in how themeat 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. Quicklysnap 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 rabbitI 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 downwardmotion, 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 RecipesBraised Rabbit in Mustard Sauce

3/4 of stick butter

3 Tablespoon olive oil

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)

8 Tablespoon Dijon mustard

3 Tablespoon chopped parsley

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.

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 cup1 medium onion, quartered           1 clove garlic                                5 ml whole black peppercorns, or 1 teaspoon5 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 stock125 ml rabbit stock, ½ cup75 ml butter, 1/3 cup1 green onion chopped15 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.