Organic rabbit farm in the Nysäter area
Rabbit is a common feature in southern European cuisine and comes more and more on menus and dinner tables in Sweden as well. The meat is light, tender and lean and looks a bit like chicken.
Rabbit meat is the most climate-smart meat you can eat right now, if you choose to eat meat According to the trade association Swedish Rabbit Producers’ Association. Swedes eat meat like never before. On average, we put on more than 86 kilos, which is a new record level. In particular, the consumption of chicken and beef is increasing. But beef puts a strain on the environment by emitting the greenhouse gas methane and goes against the desire for a reduced climate impact.
We need to find alternative protein sources that do not consume as much resources. We should eat more vegetables, less meat and more fish. For example, we try to develop fish farms with a circular thinking, says Carl-Gustaf Thulin, director of the Center for Game and Fish Research at SLU to Sydsvenskan. Carl-Gustaf Thulin’s proposal is that Sweden should invest in rabbit breeding.
Most recipes for pork, veal and chicken also work well for rabbits after an adjustment of the cooking time. The rabbit meat is “dense” and therefore requires longer heating for at least an hour. See our recipes .