Rabbits have been raised as meat animals since antiquity. They are most commonly used in Spain, Italy and France, with smaller but significant per capita consumption in China and Mexico. Despite the lower per capita rates, China is the largest world-wide consumer of rabbit meat due to its large size.
Rabbit is a very lean meat, meaning that it is often stewed or braised, or cooked very quickly by frying or grilling, to prevent it from drying out. Rabbit sausage is also made in some areas.