rabbit meat (खरायोको मासु)
About rabbit meat (खरायोको मासु)
Rabbit meat consumption is not as widespread as other meats like chicken, buffalo, or goat in Nepal, but it is gradually gaining popularity. There is growing interest in rabbit farming in certain areas as a viable alternative meat source due to its leanness, high protein content, and efficient feed-to-meat conversion. Rabbit farming is being promoted in some communities as a way to supplement incomes and address issues of food security. While not a traditional part of the average Nepali diet, rabbit meat is finding a niche among consumers seeking healthier options.
Nutritional info
These are the major micro nutrients found in rabbit meat
Seasonality
Rabbit meat production and availability in Nepal are not strongly dictated by seasons, as rabbits can be farmed year-round under controlled environments. However, the availability may vary slightly based on individual farm production cycles. Generally, rabbit meat is accessible throughout the year from farmers who raise them.
History
The history of rabbit meat consumption in Nepal is relatively recent and not deeply rooted in traditional food culture. Unlike meats from common livestock like buffalo, goats, and chickens, rabbits were not historically a major part of the Nepalese diet. Rabbit farming and consumption have primarily emerged in the modern era, with some promotion efforts by agricultural organizations and individuals who recognize the meat's nutritional benefits and the potential for sustainable farming. There is no extensive history of traditional rabbit meat dishes in Nepal. Its use is still primarily limited to households or businesses experimenting with newer forms of meat production and consumption.