Rabbits

Two does and a buck can easily produce 2kg of meat a week. Rabbits can be fed most leaves and grass.

Droppings can be used to fertilize plants - no need to compost it first. The fur is useful too.

You can make delicious rabbit marinade by soaking it in red wine overnight with chives, pepper and other spices, then roasting it.

What breed to use

According to [http://www.homesteadingtoday.com/filez/Rabbit_info.pdf this guide (which is packed with useful information), 14 breeds are suitable for meat -

"

• Champagne d'Argent
• Californian Cinnamon
• American Chinchilla
• Creme d'Argent
• French Lop
• Hotot
• New Zealand
• Palomino
• Rex
• American Sable
• Satin
• Silver Fox
• Silver Marten

Of these 14 breeds, the New Zealand White rabbit holds the title for being the top breed to raise for meat purposes due to overall practicality for both the processor and the grower, and closely followed by the Californian. This determination is based on size, growth rates, feed conversion ratios, dress-out weights and meat-to-bone ratios."