Rabbit meat making a comeback
THERE was a time when rabbit meat was a common item on dinner plates around Australia.
Demand for bunnies has dropped off over the years, but it is slowly making a comeback, with the meat even being featured on television programs like MasterChef.
And butchers in Tweed Shire are continuing this tradition.
Paul Newson, owner of Jack Sprat’s Butchery in Tweed Heads South said he sold New Zealand-breed white rabbits and wild rabbits.
“I’ve been selling since I’ve been here; for two-and-a-half years.”
He said demand for rabbit meat was definitely there.
“They are bought most by pensioners who hadn’t had them for 30 years,” Mr Newson said. “And there are your foodies who come in.”
Brendan Milne of Southern Cross Organic Butchery said he sold rabbit but it was some time since he had eaten any.
“I haven’t tasted it in about 10 years,” Mr Milne said.
“I had it in a casserole and it was really creamy, soft and full of flavour.”
He said the store always sold out the dozen or so rabbits they ordered each month.
“We only have them as a novelty,” he said.
