Rabbit is the meat of the domestic rabbit (Oryctolagus cuniculus), a small mammal of the family Leporidae — pale, fine-grained, very lean flesh tasting somewhere between chicken and pork with a faint, clean gaminess. Eaten as both farmed and wild animals, it is an everyday meat across France, Italy, Spain and Malta, classically braised with mustard, stewed, or roasted to keep its lean muscle from drying.