Rabbit

Rabbit is a lean, sustainable meat that comes from one of the easiest animals to breed and raise for food, and humans have hunted wild rabbits and hares since the Last Glacial Maximum. Domesticated European rabbits raised through cuniculture produce roughly 2 million tons of meat a year worldwide, from about 1.2 billion rabbits slaughtered annually, with China, Russia, Italy, France and Spain among the leading producers; in 1994 Malta had the highest per capita consumption at 8.89 kilograms, followed by Italy and Cyprus. Rabbit appears across many cuisines, including Moroccan tajines with raisins and almonds and Chinese Sichuan preparations such as spicy rabbit heads, and in the United States is typically raised from New Zealand, Belgian or Chinese breeds.