I eat rabbits

Feel free to exchange rabbit recipes within the group and you will never have to buy meat again. Check out a few things you can do with rabbit meat at:

Location: Queenstown, New Zealand
Members: 32
Latest Activity: Feb 2, 2016

Discussion Forum

Raising rabbits for Meat

I am looking for a breeding set of 3 (2 does & 1 Buck) rabbits to raise for meat. I am looking for nz white preferably but am open to other meat breeds as well. I am close to Rotorua, so would be…Continue

Started by Andy Topp Feb 2, 2016.

Curing skins 3 Replies

Also if any one knows a good way to cure the skins naturally? Everything Ive found uses alum or borax

Started by Marty. Last reply by Stacey King Nov 7, 2011.

Skinning and gutting rabbits 2 Replies

Hey there, This is the easiest and quickest way I have found to skin and gut a rabbit: Cheers RyanContinue

Started by Ryan Watt. Last reply by Ryan Watt Jul 10, 2011.

Checking for disease 1 Reply

HiHave just come in from bagging my 1st bunny and even semi successfully skinned it( have great plans for a pair of slippers). Anyway when I cut open the belly there was a long 2cm wide strip running…Continue

Started by Marty. Last reply by Ryan Watt Jun 21, 2011.

Comment Wall


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Comment by Hanna on July 9, 2013 at 7:12pm

Hi, we are going to Wanaka in a couple of months time.  Just wondering if anyone knows of a farmer in the area who might be keen to have his rabbit population reduced. 

Comment by Megan on August 21, 2012 at 2:05pm

Hello Shannon, perhaps you were thinking of Katherine's blog on breeding rabbits for meat?

Comment by Shannon McKenzie on August 21, 2012 at 11:15am

wasn't there a group for breeding rabbits to eat? What happened to that?


Comment by Dian & Dennis Patterson on February 11, 2012 at 6:19pm

Hi all :

We used to eat a lot of rabbit, when we were shooting possums, and live capturing joeys, for export. Farmers were happy to have their vermin culled. When rabbits were plentiful, I would run my Victorinox Rabbiter knife edge up, down the spine, and back legs, peel back the hide, and remove the fillets, and back legs. The rest became dog food.

The fillets are very tasty, when butterflied, pounded to a uniform thickness, chopped walnuts & mushrooms sprinkled on, then rolled, skewered with toothpick, baked in dish with olive oil, until cooked.

Rabbit skin is much weaker than possum, and after tanning sheds a lot.


Dian & Dennis

Comment by Hanna on June 17, 2011 at 7:39pm
Impressive! Looks easier than what I've been doing (pulls off like a jersey, yeah right...) Will try it this way next time.
Comment by Ryan Watt on June 15, 2011 at 1:04pm

The easiest / fastest way I have found to prepare rabbits ready for the pot:



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