What are the Disadvantages of Eating Rabbit Meat? A Look Beyond the Lean Protein Myth

November 5, 2025 •

3 min read

Despite its reputation as a lean protein source, an exclusive diet of rabbit meat has historically caused a form of severe malnutrition known as 'rabbit starvation'. This nutritional pitfall is just one of several disadvantages of eating rabbit meat that many modern consumers may not consider, encompassing ethical, financial, and cultural factors.

Quick Summary

Eating rabbit meat presents several drawbacks, from the serious risk of protein poisoning in a fat-deficient diet to high costs and limited availability. Cultural perceptions, ethical animal welfare concerns, and the potential for disease from wild rabbits are also significant factors for potential consumers to consider. It is not as simple as its image as a healthy, lean protein suggests.

Key Points

Rabbit Starvation Risk: An exclusive, long-term diet of very lean rabbit meat can cause protein poisoning due to the lack of fat and carbohydrates.
Ethical & Psychological Barriers: Many people are reluctant to eat rabbit due to its status as a pet, and some intensive farming methods raise animal welfare concerns.
High Cost & Limited Access: Rabbit meat is often more expensive and harder to find in mainstream markets compared to common meats like chicken or beef.
Culinary Challenges: The lean meat can become dry if not cooked properly, requiring careful preparation, which some find more time-consuming.
Wild Rabbit Disease Risk: Wild rabbits may carry tularemia ('rabbit fever'), a serious disease, making proper handling and cooking essential.
Cultural Perception: In regions where rabbit is not a traditional food, unfamiliarity and perceived unattractiveness of the carcass can hinder consumption.

The Hidden Risks of an Unbalanced Diet

One of the most serious and historically documented disadvantages of eating rabbit meat, particularly in a survival or resource-limited situation, is the risk of 'rabbit starvation,' or protein poisoning. This acute form of malnutrition occurs when a person consumes an exclusively lean meat diet, rich in protein but lacking in fat and carbohydrates.

What is Rabbit Starvation?

Explorer Vilhjalmur Stefansson famously documented this condition in the early 20th century, describing how people who subsisted on rabbits would experience cravings, headaches, fatigue, and severe diarrhea, even with full stomachs. The body's liver and kidneys have a limited capacity to metabolize excess protein and excrete nitrogen waste products. Without sufficient fat and carbohydrates, the body cannot process the high protein load, leading to a toxic buildup of ammonia and other byproducts in the blood. While a concern mainly for those relying on it as a sole food source, it highlights a key nutritional weakness: rabbit's very low fat content.

Common Symptoms of Protein Poisoning

Nausea and diarrhea
Headaches and fatigue
Intense cravings for fatty foods
General malaise and weakness

Ethical and Psychological Barriers

Beyond nutrition, ethical considerations and cultural perceptions pose significant disadvantages for many people, especially in Western cultures. For many, the idea of eating a rabbit is difficult to stomach due to its widespread status as a pet. This emotional barrier can be a major turn-off, regardless of the meat's nutritional profile.

Animal Welfare Concerns

In some regions, the rabbit meat industry raises concerns about animal welfare. Intensive farming practices, where rabbits are kept in cramped wire cages, can cause significant stress and restrict natural behaviors. This contrasts sharply with the image of rabbits as intelligent, social, and affectionate animals. While proponents of sustainable farming emphasize alternatives like small-scale and pasture-raised operations, the welfare of intensively farmed animals remains a point of contention for many consumers.

Economic and Culinary Drawbacks

Compared to more common meats like chicken and beef, rabbit presents practical disadvantages related to its cost and preparation.

High Cost and Low Accessibility

Rabbit meat is often more expensive and harder to find in standard grocery stores than conventional alternatives. This is due to lower demand and a less industrialised supply chain. For budget-conscious shoppers, the cost per pound can be prohibitive, making it an occasional delicacy rather than a dietary staple.

Cooking Challenges

The extremely lean nature of rabbit meat can also be a culinary challenge. It can become dry and tough if overcooked, requiring moist-heat cooking methods like braising or stewing, or supplementing with added fats. Some consumers find the flavor somewhat gamey or bland, preferring the more neutral or robust tastes of other meats.

Potential Health Risks from Wild Rabbits

While commercially farmed rabbits are generally safe, wild rabbits pose a risk of carrying diseases, most notably tularemia. Also known as 'rabbit fever,' tularemia can be transmitted to humans who handle or consume infected animals. Symptoms can range from skin ulcers to pneumonia, and the illness can be fatal if untreated. While proper cooking will kill the bacteria, it is crucial to handle wild game with caution and be aware of any signs of sickness in the animal.

Comparison of Rabbit Meat vs. Common Alternatives


Feature	Rabbit Meat	Chicken	Beef
Cost	High (niche market)	Low (commodity market)	Medium to High
Accessibility	Low (specialty stores)	High (widely available)	High (widely available)
Fat Content	Very Low (can lead to 'rabbit starvation' if exclusive diet)	Medium (depends on cut)	Medium to High (depends on cut)
Ethical Concerns	Significant (pet status, intensive farming)	Moderate (intensive farming concerns)	Moderate (intensive farming, environmental)
Flavor Profile	Mild, can be gamey; prone to dryness	Mild; versatile	Rich; robust

Conclusion

While rabbit meat offers nutritional benefits such as high protein and B12 content, it is far from a perfect food source. The potential for rabbit starvation in unbalanced diets, significant ethical and psychological barriers, higher costs, and limited availability all represent considerable disadvantages. For consumers seeking new protein sources, it is essential to be aware of these drawbacks and ensure rabbit meat is part of a balanced and varied diet, not a solitary staple. For those with strong ethical convictions regarding rabbits, considering alternatives is the most suitable approach.

For more nutritional information on various protein sources, you can consult reputable health resources such as the U.S. Department of Agriculture's Food Safety and Inspection Service.

Frequently Asked Questions

Yes, 'rabbit starvation,' or protein poisoning, is a real and dangerous form of malnutrition. It occurs when a person's diet consists almost exclusively of lean meat like rabbit, leading to a toxic buildup of protein byproducts due to insufficient fat and carbohydrates.

Commercially farmed rabbit meat is generally safe when cooked properly, like any other meat. However, wild rabbits can carry diseases like tularemia, which requires careful handling and cooking to prevent illness.

Rabbit meat is often more expensive than common meats such as chicken and pork, primarily because it is a niche market product with lower demand and less industrialized production.

Ethical concerns stem from rabbits being widely considered companion animals or pets, making consumption emotionally difficult for many. Concerns about intensive farming conditions and animal welfare also contribute to ethical opposition.

Some people describe the taste of rabbit meat as mild and slightly gamey, though its flavor is often compared to chicken. Its leanness means it can be prone to dryness if not prepared with added moisture or fat.

To prevent rabbit meat from drying out, it is best cooked using moist-heat methods such as braising, stewing, or slow cooking. Adding fat, such as wrapping it in bacon, can also help maintain moisture and flavor.

Rabbit meat is less accessible due to lower consumer demand and consumption habits, especially in Western countries where rabbits are primarily seen as pets. This results in fewer grocery stores and butchers stocking it regularly.