Mmmm...them's good eatin'. Just remember to pick out the buckshot; saves money when reloading shells.

Just makes me proud to see my hometown university adding to the universe of knowledge on the internet.

This is actually interesting, because it highlights the fact that rabbit meat does not have to pass USDA inspection, unlike poultry, lamb or beef. Therefore anyone with a couple of bunnies can call themselves a rabbit farm, and sell meat directly to markets and restaurants. According to the USDA, rabbit inspection is voluntary.

And I somehow don't think that there are many rabbit-meat inspectors on my state's payroll.

And yes, I do eat rabbit. I've made it myself, and I've had it in restaurants (including K-Paul's in New Orleans, where they did a scrumptious tenderloin pan-fried and served with a garlicky cream drizzled over it - dee-lish). It's tasty. When I prepare it, I'll debone it and broil it with rosemary, sea salt, and new potatoes.

There was some hue and cry a couple of years back when the FDA wanted to classify rabbits as poultry for the sake of inspection. This made them the right-wing whipping-boy de jour, with bloviators opining, "Ha ha, they think rabbits have wings." These are the people who should contract something awful from eating uninspected rabbit.

So look for the "Inspected for Wholesomeness by USDA" sticker on any rabbit meat you buy -- that way you'll know it comes from a rabbit producer who has opened his or her operation up for voluntary inspection.

Bunny = tasty.

No one heard me.

*sigh*

Bunnies are too cute to eat.