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Quote: No more like a rabbit than a chicken. Think mammal, similar to deer.

Quote: Sure a woman could do that too, but I think with bigger animals it would be easier to have a tractor or something you could tie the back legs to to lift it up. (Depending on how big it is).

It's VERY VERY easy.. I found it to be MUCH easier and less time consuming than a chicken.

Quote: I put mine is a soup/ stew, just like chicken and it was EXTREMELY mild, like very soft good quality chicken breast. I could see that being true.

Quote: Nope not greasy AT ALL. Just like chicken, minus the grease. Really.

Quote: http://en.wikipedia.org/wiki/Tularemia It appears that if the animals are sick they LOOK sick, or die. I always inspect all parts the animal as I am butchering it to make sure everything looks healthy, especially the organs. Plus; it appears there are only approximately 200 cases of...

It depends on the size of the rabbits, mine are Californians and therefore big (same as New Zealands, and most other meat breeds). A good rule of thumb is a 30" x 36" cage for an 8 pound rabbit. I would NOT go smaller than that but bigger is always better.

Quote: Lol, a hour and a half when I very first started, that was quite a while ago. Now I can do them MUCH faster than that. I saved the pelt and put it in my freezer, I have no idea how to tan it but I would LOVE to learn!!!

Quote: I'm really surprised people don't eat it more. I mean (to me) it is so much easier to raise and process than a chicken. I think the whole process only took me like 20 minutes for my very first one ever, and I believe my first chicken ever took me somewhere around an hour and half.

And to be honest it tasted JUST like chicken. I never knew why people always say that, I've always figured that each animal has it's own taste, but nope. I made a rabbit stew with onions and carrots and lots of pepper and it tasted EXACTLY like chicken. Texture, feel, softness, color, taste...