Raising Rabbits is a Hare-raising Business

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A word of caution: Wild rabbits sometimes develop a disease tularemia-which is indicated by spots on the liver. This isn't common in domestic stock, but it could happen in which case the entire carcass is dangerous to human beings and must be destroyed. The disorder can be transmitted merely by handling infected animals, so it's a good idea to either wear rubber gloves or make sure you have no cuts on your hands when you butcher a rabbit.

To cut up the fresh carcass, remove the front legs with a knife (they're held by muscle only). The back legs have a ball-and socket joint which can be severed with a hammer and knife. Cut the back into three equal pieces and there you are: seven pieces of good meat with very little bone. Place all the parts in cool water to remove the animal heat (a two-gallon bucket will hold the edible portions of three rabbits), and you're finished.

If you intend to store your clean, cut-up rabbit or rabbits, put the meat into one freezer bag, the pet food into another, and the liver into a separate container (unless you intend to sell it with the meat). The livers of three bunnies, with onions, make a meal that can't be beat. If you have a market for the feet-as good luck charms-soak them in strong salt water overnight and hang them to dry, toes up. They should bring 10d to 154 each.

MEAT SALES

In Europe the rabbit is considered a delicacy and brings the very top meat dollar. It's less widely eaten in this country, however, and you'll probably have to create your own market. Put notices on bulletin boards, and run classified ads -" Grain rabbit, all white meat, pan ready," for example-including the selling price and your phone number.

Try to keep the price of your rabbit 204 per pound under that of lean ground beef, and under a dollar in any case. Let the customer weigh the frozen rabbit and figure the charge himself and always sell under the nearest quarter pound. buyers are very skeptical in this day and age, and proof that you're honest puts them in a receptive frame of mind (which you should use to best advantage by setting up their next order to coincide with your dressing schedule). Alternatively, you can get the customer's phone number and call him a week before you're ready to kill.

Once you get started, word of mouth should bring you enough customers to keep you busy. Be prepared to sell in lots of six after the first orders, since most people now have freezers of some sort. You can even encourage bulk sales by offering to throw in free pet food. (Now you see the reason for salvaging the innards!)

And don't forget the possibility of barter. If your butcher or meat wholesaler likes rabbit, trade him pound for pound for beef or pork. Forget the comparative prices you cant lose.

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