I’ve decided to expand my livestock to rabbits. I have been slowly gearing up for this and finally completed the housing this weekend. I still had some remaining old deck pieces and other random wood from the current remodel. I used the back of a rotting park bench as the doors. I’m a little concerned as I also used hardware cloth which many sources said to use. However, I just read in my Country Wisdom book not to use it. Apparently it does not hold up over time. I’m not sure what that will look like but the structure was made with lots of reclaimed old wood so I suspect it won’t last 100 years anyway.

With housing complete I turned to acquiring the animals. I think this is the first time I did things in order- housing and then animals. I realized that though there are sources for rabbits all over the place, I’d like to be particular about the breed I acquire. So I started my search at the American Livestock Breeds Conservancy website which lists livestock breeds that are threatened to be lost. I’ve chosen to go with American Rabbits. Recognized in 1918, they were developed for their meat and fur. They are hardy, docile, and the does are good mothers. They are also easily kept on wire bottom hutches. Sounds like a good breed for my set up.

In searching for local sources of a doe and buck, I also happened to find it listed in Slow Foods Ark of Taste. Luckily, I found a yahoo group specific for American Rabbits and found local people but it will apparently take a couple of weeks to get the rabbits as breeders are busy preparing for an upcoming national exodus to the American Rabbit Breeder Convention in San Diego. In the mean time I will continue to read about rabbit health, feeding, breeding, and of course cooking (Marcel, please teach me the culinary way of the rabbit).