I just remembered. Using rabbit as a substitute for the chicken in chicken cacciatore works really well. I'm going to guess that the original recipe used rabbit, because "hunter's rabbit" makes better sense to me than "hunter's chicken".
Rabbit is popular here in Quebec, only I would hazard to say more so in the countryside where they would catch/shoot wild rabbits. Also they, like Jon, probably braise/stew them.
Domestic Rabbit at the grocers, goes for about $10.00 a pound. Which to my mind puts it in the same price range as duck. Their average weight is 3 lb which will feed 2 to 3 people.
Whole Chicken this week is $4.30 a lb. (average weight under 2 k)
Drumsticks - $4.20 a lb.
Thighs - $7.70 ...
Half Chicken - $2.50 ... on special this week! woo-hoo! saving $1.20
Cutlets (probably without the tenders) - $8.99 also on special from $10.20
Ground Chicken - $7.00
The above is this weeks pricing from one of our grocers web-sites.
It tastes just like chicken.
Meat from any mammal is red meat, so rabbit is red meat.
Depends on weather it's farmed or wild. And if wild it depends on the age.Just seen a recipe on TV
They are cooking Rabbit. Never had it before and don't know what it tastes like.
Is it expensive, relative to chicken for example?
They say it is white meat. I say this only I have had a bit of a cnacer scare and told not to eat red meat.
I think it is more to do with processed food like a steak pie though.