Special to The Globe and Mail
Published Tuesday, Mar. 12 2013, 5:00 PM EDT
It took little convincing for Jennifer Heagle, co-owner of Ottawa’s the Red Apron, to feature rabbit on the menu of her subscription-based catering business and food shop. A purveyor of “gourmet comfort food,” Heagle’s company promotes the principles of locavorism. She was struggling with the ethics of feeding her dinner-delivery clients the quantities of meat they craved, but after Lee Bourdon, a local food distributor, told her about rabbits’ low environmental impact, she was hooked. Rabbits produce six pounds of meat on the same feed and water as cattle will consume to produce one pound, Heagle says, “Rabbit is one of the most sensible meats we can consume.” more »
May 9, 2014 By ALAN FARNHAM via WORLD NEWS (http://abcnews.go.com/Business/bunny-rabbit-trendy-meat/story?id=23644934&singlePage=true)
Rabbit–the even newer white meat–is showing up more often on restaurant menus and kitchen tables.
They’re cute–and highly digestible. Rich in Omega 3 fatty acids, high in protein, low in calories, rabbit is speedily becoming the even-newer white meat. So say star chefs, culinary schools, meat producers and, increasingly, ordinary home-cooks, who are consuming more rabbit than at any time since WWII.
Ariane Daguin, founder and CEO of specialty-meat supplier D’Artagnan, tells ABC News her rabbit sales are double what they were four years ago.
“It started slowly,” she says. “At first, it was only the fancy restaurants who bought–the the ones with the Michelin stars. They started offering rabbit as a special. Then little by little they put it on the regular menu. Then more recently, in the past couple of years, the lower-cost bistros started to carry it. Then it showed up at retail. Two years ago, we were very surprised to get a call from one of giant supermarkets asking for it.”
Rabbit with your pizza?