page_title: Rabbit
section_title: As food and clothing
hierarchical_section_title: Rabbit / As food and clothing
context_page_description: Rabbits are small mammals in the family Leporidae of the order Lagomorpha. Oryctolagus cuniculus includes the European rabbit species and its descendants, the world's 305 breeds of domestic rabbit. Sylvilagus includes 13 wild rabbit species, among them the seven types of cottontail. The European rabbit, which has been introduced on every continent except Antarctica, is familiar throughout the world as a wild prey animal and as a domesticated form of livestock and pet. With its widespread effect on ecologies and cultures, the rabbit is, in many areas of the world, a part of daily life—as food, clothing, a companion, and a source of artistic inspiration.
  Although once considered rodents, lagomorphs like rabbits have been discovered to have diverged separately and earlier than their rodent cousins, and have a number of traits rodents lack, like two extra incisors.
context_section_description: In some areas, wild rabbits and hares are hunted for their meat, a lean source of high quality protein. In the wild, such hunting is accomplished with the aid of trained falcons, ferrets, or dogs, as well as with snares or other traps, and rifles. A caught rabbit may be dispatched with a sharp blow to the back of its head, a practice from which the term rabbit punch is derived.
  Wild leporids comprise a small portion of global rabbit-meat consumption. Domesticated descendants of the European rabbit (Oryctolagus cuniculus) that are bred and kept as livestock (a practice called cuniculture) account for the estimated 200 million tons of rabbit meat produced annually. Approximately 1.2 billion rabbits are slaughtered each year for meat worldwide. In 1994, the countries with the highest consumption per capita of rabbit meat were Malta with 8.89 kg (19 lb 10 oz), Italy with 5.71 kg (12 lb 9 oz), and Cyprus with 4.37 kg (9 lb 10 oz), falling to 0.03 kg (1 oz) in Japan. The figure for the United States was 0.14 kg (5 oz) per capita. The largest producers of rabbit meat in 1994 were China, Russia, Italy, France, and Spain. Rabbit meat was once a common commodity in Sydney, Australia, but declined after the myxomatosis virus was intentionally introduced to control the exploding population of feral rabbits in the area.
  In the United Kingdom, fresh rabbit is sold in butcher shops and markets, and some supermarkets sell frozen rabbit meat. At farmers markets there, including the famous Borough Market in London, rabbit carcasses are sometimes displayed hanging, unbutchered (in the traditional style), next to braces of pheasant or other small game. Rabbit meat is a feature of Moroccan cuisine, where it is cooked in a tajine with "raisins and grilled almonds added a few minutes before serving". In China, rabbit meat is particularly popular in Sichuan cuisine, with its stewed rabbit, spicy diced rabbit, BBQ-style rabbit, and even spicy rabbit heads, which have been compared to spicy duck neck. Rabbit meat is comparatively unpopular elsewhere in the Asia-Pacific.
  An extremely rare infection associated with rabbits-as-food is tularemia (also known as rabbit fever), which may be contracted from an infected rabbit. Hunters are at higher risk for tularemia because of the potential for inhaling the bacteria during the skinning process. 
  In addition to their meat, rabbits are used for their wool, fur, and pelts, as well as their nitrogen-rich manure and their high-protein milk. Production industries have developed domesticated rabbit breeds (such as the well-known Angora rabbit) to efficiently fill these needs.
caption: Saint Jerome in the Desert
  [Note rabbit being chased by a (trained?) domesticated hound]
  Taddeo Crivelli (Italian, died about 1479)
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