Sick of chicken and pork? Maybe it's time to try rabbit.
Lean protein is great for repairing muscles after a long ride, but chicken and pork aren’t the only options for a meat-eating cyclist. There's a leaner, more sustainable, and incredibly tasty protein pick. It's called rabbit—or bunny, if you're an animal rights activist or 5 years old.
Rabbit has been showing up on restaurant menus with more regularity over the past several years, thanks to its full flavor and versatility. (It really does taste like a super savory chicken.) In early 2014, Whole Foods offered half of its 382 US stores the option of selling rabbit. It's available in a limited number of stores.
Here’s a look at the nutritional claims of rabbit compared to those of other popular meats.
Apart from being a great source of nutrition, rabbit is a good choice for the environment. Raising rabbits takes less space and feed than raising chickens, pork, or beef. In fact, you can produce 6 pounds of rabbit meat for the same amount of food and water it takes to produce 1 pound of beef. Not to mention, most rabbit farmers are small producers, many of whom don't use antibiotics or toxic pesticides.
This story originally appeared on EatClean.com.
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