I’ve got no problem with Lizard tits, excepting inasmuch that we don’t lactate. Should have ten, got two.
I have enjoyed a Jamaican Jerked Rabbit at a very fine restaurant.
Do they serve deep fried rabbit on a stick at Coney Island? They should.
Who, me?
Bakersfield, CA. Born 1945.
Well that makes sense. Give the diseases to your pets!
As far as rabbit in the UK is concerned, people were put off eating them by myxomatosis. About 95% of all rabbits in Britain were killed off by myxomatosis between 1953-55, and it isn’t a pretty sight.
I assume they were able to recoup that loss in population pretty quickly by, you know, fucking. Like rabbits.
We’ve got a great little butcher shop up the street that sells rabbit. You can buy them whole (skinned and cleaned, of course, like buying a whole chicken), or you can special-order loin chops, which are the meatiest bit. They’re good but farm-raised and I find them bland. Grass-fed or wild bunny is delicious. 
As for having “all sorts of diseases”, I’m a falconer and have had the privilege of killing bunnies with folks who have been flying hawks and eagles over rabbits on a near daily basis for more than half a century. There’s not much concern over zoonotic infection in that community, and these are people that carry dead wild rabbits (and parts thereof) around in their pockets.
Anyway, “delicious” supersedes “pest” any day of the week, in my book. Deer are pests too, but I sure loves me some venison.
I suppose that does make some sense, if people’s most common encounter with a wild rabbit tended to be a diseased one. That said, my anecdotal experience is that there’s fewer and fewer rabbits with myxi around, and no shortage of healthy ones, no matter how many I squish with my car 
(Wikipedia agrees, that there’s a growth in resistance to the disease).
Edit:
Yes, they were. I think the point purely was about the unpleasantness of the millions of disabled, blind, and dead rabbits.
Yes, and there are lots of healthy rabbits around today. But my point is that once you’re put off the idea of eating them, you’re put off for life. My mother once told me that she ate rabbit regularly as a young girl in the 1930’s and 40’s but because of myxomatosis she would never touch one now (this was in the early 70’s or thereabouts), and I don’t think her reaction was unusual. And as a result I never had rabbit as a child and nor did virtually anyone else of my generation, and so we never thought of it as a common meat.
I suppose the '50s didn’t only see myxi, but also the end of rationing, increased mass food production, and so on. So not only were people put off rabbit, there were also more alternatives available.
I’ve eaten wild rabbits fairly often but there seems to be a too high "bones to meat"ratio,particulary when you’re starving
Right, well, keep in mind that they are built to be light for speed, and thus have lean running muscles. Meat rabbits are bred to be fatter and more muscular, and therefore are meatier, but even so they’re not exactly packed with steaks. You have to have a couple of them to make a good stew pot or roast.
Myxomatosis wasn’t an issue in the US, but we never ate rabbit in the warm months because of Tularemia. I don’t remember eating any fresh game in the summer besides catfish, but if you’d got a deer during its season in the Fall, there might be some of that in the freezer.
(After I grew up and was feeding myself, I had no interest in hunting, but I guess I could get some tofu shaped into a ball and chase it down a hill it I felt the need to satisfy some primal hunting urge I’m unaware of.)
Hey, anybody tried roof rabbit?
See, I won’t rabbit for the same reason I won’t eat pigeon - I think of them as vermin. I could no more tuck into a nice dish of rat than I would rabbit or pigeon.
Two points. Firstly, what’s wrong with eating vermin? Vermin are vermin because they’re alive - once dead, they’re either good eating or not good eating. Secondly, the pigeon you see on any menu is almost certainly woodpigeon, not city-dwelling feral rock pigeon, and isn’t vermin. (Although it is a pest, certainly when waking you up at 5am with its morning calls.)
Bones back in the pot, rabbit soup!
I like rabbit - I can get it at the butcher’s shop in the village, or more recently, directly from one of the hunters who supplies the butcher (not deliberately trying to cut out the middleman - I just got talking to this bloke down the road and it turned out he often shot rabbits).
There’s no shortage of wild rabbit here - and it’s a tasty meat (nicer than chicken, IMO). My kids have a pet rabbit, so I haven’t been able to convince them to eat the wild ones - but that’s true of many things for many reasons - I couldn’t get them to eat snails yesterday either. Oh well.
Worst downside of eating rabbit (in my experience) is pellets in the meat if they’ve been shot with a shotgun. Fortunately my supplier uses a .22 rifle and is a good shot - clean head shots make for easier cleaning and skinning.
I tried my first rabbit at a wonderful restaurant in Boulder, CO, called Laudisio. It was fantastic, and I loved it. I have been hesitant to order it in other places though, for fear that I’d be disappointed. I tried my first quail in CO, too, at the Stanley Hotel in Estes Park. Maple-glazed quails… yummy!
Thank you for posting that! That was exactly the Pel-Freeze sequence I was thinking of and couldn’t find. Ah, the Gallery of Regrettable Food!
I just made 40 garlic chicken. I was thinking that that would be good for rabbit.
The Amish around here raise some breed of rabbit that looks like it should be broke for halter – it’s huge enough to feed a family of five, and it is a light reddish color.
Mom always soaked rabbit and squirrel overnight in milk, supposedly to take out the gamey taste.
We bow hunt, or use a rabbit stick, so you don’t have to worry about finding little pellets in your mouthful, always a put off to a nice meal.
Yep, I know that. Still can’t get away from the association though.