In Hungary rabbit meat consumption significantly lags behind the global average, where annual per capita consumption can reach 9-10 kilos. During the political transition, Hungarian farmers identified a market gap following the collapse of the Soviet market, and almost every rural household began raising rabbits.
Although rabbit meat began to gain international recognition at that time, it did not become popular in Hungary, despite the fact that nearly every village had at least one farmer specializing in it. Today, Hungary is among the leaders in rabbit meat exports, but domestic consumption remains low, with almost no one eating it, even though it could be a healthy and nutritious alternative.
Rabbit meat offers numerous benefits: it is low in fat and cholesterol, yet rich in proteins, essential amino acids, B vitamins, phosphorus and selenium. It is easily digestible, non-allergenic and therefore especially recommended for children, those with food sensitivities, dieters and individuals with cardiovascular conditions. Additionally, rabbit meat is an excellent alternative to poultry and red meat, and its regular but not exclusive consumption can contribute to a healthy diet while supporting the domestic economy.
On top of being good for you, rabbit farming is better for the environment than traditional livestock farming. Rabbits use less feed and water, need less space and produce a smaller carbon footprint, so it’s a more sustainable choice.
Cooking rabbit meat not only offers health benefits, but also lets you try something new. Its mild flavor works well with lots of herbs and spices, so you can get creative in the kitchen. This roasted rabbit recipe highlights how tender and flavorful the meat is. It’s a delicious and nutritious option if you want to try something different, or are looking for a healthy swap for other meats.

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