In this Homesteading book by Best Selling Author Norman J Stone, Rabbits are in the spotlight. Perhaps one of the most underestimated and nutritional cheap food sources, rabbits have in recent years been on something of a come-back, and quite rightly so in this authors opinion.The humble rabbit is high in protein, low in calories and only 4.5% fat - lower even than chicken! Not only that, it is easy, quick and cheap to rear; and produces meat and fur that can be used by the family or sold for profit - or both!

What You Will Find Inside
1 - Choosing Your Rabbits: With so many rabbits to choose from how do you know what is best for you and your particular plans? Here you will find a selection of the most popular rabbit breeds., whether choosing your rabbits for the best meat production, pelts or indeed as pets!

2 - Caring For Rabbits: If you want to get the best out of any livestock, then you must know how to care for them properly. Invaluable information on how to feed and care for your rabbits for best results.

3 - Costs & Considerations: How much does it cost to set up at rabbitry, and what could be the profitability of such an exercise?Case study to look at the possible costs and profitability of breeding rabbits, looked at from a commercial and domestic viewpoint. Subjects covered include the numbers to be expected over a 1 year period, as well as start-up costs for 1 Buck and 3 Does using the New Zealand White rabbit as an example.

4 - Killing & Butchering: If you are raising your animals for meat, then information on how to dispatch your rabbit cleanly and efficiently is absolutely essential. Here are details on just how to achieve this with minimal stress to the animal, as well as how to dress or prepare the carcase.

5 - Glossary of Terms: A selection of over 60 popular terms used amongst rabbit breeders. Do you know what Binky means? Or perhaps what to do if your rabbit is Kindling? Check out these and other important terms here.

6 - Rabbit & Game Recipes! A selection of tasty rabbit and game recipes courtesy of F. A Paris from her excellent slow Cooking book "Slow Cooking Heaven.'