due to health concers we do not eat rabbits i cant imagine a rabbit being as good a roast chicken,
What health concerns, and why can’t you imagine it?
It’s funny the difference between people who want a rabbit as a pet and buy one from a pet store vs. someone who breeds rabbits or gets a pet from a breeder. Our first Flemish Giant came from a breeder in Glen Rose, Texas, and - while a man of few words - the breeder was not conflicted at all about how many of his rabbits would likely end up in stew pots instead of at the stock show.
There are show rabbits, and then there are the show rabbits’ siblings. We got one of the siblings.
This was several years ago. All of the pedigreed purebred rabbits we had have since died off, and the only two bunnies left are former pet store rabbits we rescued when their families couldn’t care for them any longer.
:: golf clap ::
Pretty lean meat as already covered, it would have to be a slow roast.
I’ve had Rabbit where it was cut in pieces, crumbed and fried like southern fried Chicken and it was delish.
I snorted. 
Two pages and no link to QI? 
[quote=“sandra_nz, post:67, topic:735522”]
Two pages and no link to QI? 
Disabled YouTube link, alas.
I’ve cooked with rabbit a few times. By the time you pick out all the bones you could fill a bag twice the size of the rabbit. Last time, I made rabbit bolognese. Tasty but wow is it a lot of hassle.
Goat tacos are available at every decent taquería in Chicago and costs no more than beef or chicken. It is delicious.
A foodie I know claims that the most delicious meat he’s ever had was gazelle.
Don’t bother shooting rabbits. Save your bullets for deer. The tiny amount of meat you get from a rabbit is hardly worth the price of the bullet. But shoot one deer and you have enough food for several days. Just don’t bother shooting more than one deer at a time because you can only carry 100 lb back to the wagon. Oregon Trail, The : MECC : Free Borrow & Streaming : Internet Archive
Rabbit just has to be prepared the right way- people do things like put strips of bacon on it to add fat. Or gravy or sauces.
I don’t feel like looking up the info now but if you research it you find out that rabbits only need a fraction of the amount of feed than cattle to produce just as much meat. And the food rabbits eat is forage, not rich alfalfa and grain like cattle so feed is cheap.
Also, want to add, best thing for the environment and to stop factory farming would be for people who have big lawns they have to mow all the time to get rabbit tractors instead and raise their own meat that way. If they took really good care of their rabbits it would also be so much more humane then getting factory farmed meat from the grocery. Picture of rabbit tractor below.
http://www.cuniculture.info/Docs/Phototheque/Materiel/Cages-mobiles/StM-Plan-cage.htm
Also, every one who is saying rabbits are to hard to cook and not much meat etc… Meat rabbit have been bred for 100s of years to be a high ratio of meat to bone- good meat rabbits have lots more meat and taste better.
Can anyone answer my question from above regarding whether adding oil or other fats in a stew or on the stovetop takes care of the insufficient fats problem?
Surely you’re not suggesting that Americans would have difficulty adding fat to food. 
Yes, it does. But you don’t need to, if you’re eating a standard American diet in addition to your rabbit. There’s nothing wrong or dangerous about eating rabbit meat. It’s eating only rabbit meat that’s problematic. You’ll likely get plenty of fat in your diet even if you’re swapping out rabbit for one of your Big Macs once a month or so. Or even once a week. Or once a day. We eat plenty of fat at other meals, is what I’m sayin’.
Got it. Thanks.
I’m such a lazy bad cook and know nothing about cooking. I’ll make a stew out of just about any meat and potatoes and carrots and then put in Cambell’s chicken soup and then add some cream if I have some.
But actually following a recipe off the internet like this one might be a better idea- it has butter, chicken stock and sour cream. http://honest-food.net/2012/09/10/german-rabbit-stew/