of the gourmet rabbit
ABOUT VALLEY RABBITS
Raised in a peaceful all natural setting with zero hormones or antibiotics
Closed-loop ecosystem provides our rabbits with high quality feed
WSDA certified with on-site processing
HEALTHY, HAPPY & RAISED BY HAND
Our New Zealand/California cross rabbits are hand raised in a clean peaceful environment. Our rural location and open air barn was designed on purpose. We wanted a peaceful, quiet setting with fresh air to create the perfect setting for raising our rabbits. When animals are not stressed, and treated humanely, you get the best product.
The awareness that environmental resources are valuable is spreading. The process for raising beef places a burden on land and water supplies. An environmentally friendly solution to losing resources to larger animal production is producing rabbit meat. The environmental impact from raising rabbits is low. At Valley Rabbits the period from birth to harvesting maturity is only 12 weeks, and the amount of food they eat is minimal when compared to other animals.
No antibiotics are used, and no hormones are administered.
Valley Rabbit HEALTH & sustainability
Rabbit meat is well known for its high protein content. A 3-oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories.
The Valley Rabbit closed-looped ecosystem: The high, rich rabbit waste is collected and used to fertilize our onsite fields. The fertilized protein rich grasses are harvested. The cuttings are used both for dry and raw feed as well as processed naturally and condensed into a proprietary pellet recipe with our feed mill. The high quality feed is then used to feed the rabbits.
The farm & beyond
We raise the most healthy, happy and high-protein rabbit for high end Restauranteurs and kitchens.
CHEF SPOTLIGHT / REVIEWS
Executive Chef ~ Rosario Resort & Spa"The Valley Rabbits I am serving are amazing! They are such a versatile animal to work with. I have been buying these rabbits for just over a month now and have served numerous dishes from pâtés and sausages to braised legs, roasted saddles, rabbit loin with chanterelle mushrooms, to my new favorite of half roasted rabbit with jack mountain sunday bacon and sage sauce with warm valley farms zucchini and fried zucchini flower. The pâtés have a great flavor, when I braise the legs the meat is super tender and for roasting these are some of the best rabbits I have worked with. I've worked with some really superior quality rabbits my whole career in many parts of the world, and these are right there in the same league."
Owner/Chef ~ Ciao Thyme
"As a chef you want to be excited by your protein choices. Flexibility, methodology, preparation styles and cuisine range are all important considerations when selecting a protein. I am excited by having Valley Rabbit as a local choice. It is a better option than chicken - lean, flavorful, and a vastly clean sustainable choice! I am please to be able to share this protein with my customers."
Executive Chef ~ Keenan’s at the Pier
"It has been an honor to be able to serve such a sustainable and local option to our guests. Our team and I had the privilege of being able to tour the farm and the facilities in Acme. We left the farm with more excitement and joy to be a part of this area we call home. These rabbits are of the utmost quality and we have the pleasure of doing some amazing things from pate to pan roasted loins, fried rabbit to rabbit confit. The possibilities are endless. It is an amazing product and protein which brings flavors of the Northwest to our plates. We are truly enthusiastic about bringing our passion for food and our love of the northwest to our guest here at Keenan’s. Acme Valley Rabbits has been a wonderful partner to achieve this goal."