Ok, so usually I just use what I call ‘bunny fencing’ and it’s been pretty effective even though it’s only about knee high.
Found this cool deal on Amazon, which I am not advertising for them, but for the product. 7’ x 100’ for $20.
Can’t beat it, gotta try it. Plus looks like it can be used for a canopy controller. Here’s atchya…
Fencing for Garden
Just so you’re aware, this is plastic netting which can be deadly for both the pests you’re trying to keep out and any pets as well. Animals can get tangled in the netting and strangle themselves struggling to get out. I’m not sure I would go this route but that’s my personal opinion.
Thank you for your concern, but this will not be an issue. The Garden I will be using this on is 10 feet from my bedroom window, and under constant video surveillance with motion detection. I feel certain that there will be no travesty.
Blessings upon your harvests!!
Well. If you don’t have pets in the neighborhood. Rabbits are a pest, not a pet, and they taste great when slow cooked with prunes. Really, they do; it’s an amazingly tasty winter dish, but it’ll go down great in spring too if you ask me…
Well ok, you CAN keep rabbits as pets, and pet rabbits aren’t pests.
Pet or no pet though, taste is the same and the slow cooking will make any flesh tender.
I can even hand you our national recipe for rabbit if you’d like 
@Habitt it’s good to be concerned. You definitely don’t want that stuff just laying around after use.
@PioneerValleyOG that’s super cheap. Going to get some to cover my blueberry bushes and maybe it will even keep cabbage moths off the Brussel sprouts and broccoli.
I use that fencing for overhead coverage for my chickens. Works great
only until they start getting old. then the taste suffers. anything older than 3 years goes into the crockpot for a day or so.
or pressure cooker. i love those.
You say anything older goes into the crockpot for a day or so…
How is that different from slow-cooking?
I mean, however young your rabbit is, that slow cook is my favourite way of dishing that bunny, and in the dish I’m talking about most of the flavour comes from the herbs. I agree that bunnies over 3 years old are less worthwhile of course, that’s true for all meat, old age is never conducive to tenderness nor to taste, sometimes sadly…
Oh and yes, pressure cookers. imho, you haven’t truly learned enough about cooking if you haven’t learned to use pressure cookers or pressure sterilizers.
slow cooked can mean different things for different folks. most folks i know slow cook for hours, not days. except that pressure cooker. it takes about an hour. it is much harder to slow cook without a crockpot, especially overnight. my sister learned that the hard way so i didn’t have to.
edit: in other words, it isn’t, it is very close to the exact same thing.
Ah, ok. Now I’m following.
See I’m European and we don’t really have a very big crock pot using culture here. We know what the thing is and such, but anyone here who ever learned granny’s cooking knows how to let things stew for a full day and what needs full days and what doesn’t, and meat stews usually get full days here for full flavour development. There’s exceptions of course, fowl doesn’t need full days and I don’t think anyone here would think of cooking a bird a full day but we’d still slow cook birds too so I get your point…
My crockpot says “the original slow cooker”
Rabbits are tasty!
OK the cooker didn’t say rabbits are tasty, the cook did.
In our home, we often use a “hay pumpkin”, it’s a big pumpkin shaped kind of bag that’s filled with a whole bunch of wool inside, on all sides, and a little in the bottom, not that you can see the wool, it’s all a nice looking fabric interior and exterior. Anyway, what we do is we take dishes that you would normally slow cook, and we cook them on the stove top as we normally would, until the point where you smell it’s “coming together”. That point where you know it’s had enough caramellization and maillard reactions. At that point, we take it off the heat, lid it, wrap the pan in kitchen towels keeping it straight so nothing spills, then it goes inside the hay pumpkin, with an additional round wool stuffed pillow in the bottom and over the top before we pull the cords and close the flap of the opening back up. Then we have a giant warm pumpkin sitting somewhere in our home. 4 to 12 hours later, depending on what went in there, we have a finished or finished and cooled dish in there, without having to take another look at it 10 minutes after that first time when you think “hey, there’s that smell I love!”
It’s not a cheap fix by any means, but an electric fence four-five inches from the ground works to keep it pretty much anything. We have tons of rabbits and deer where I live and had zero eaten from our garden last year. It’s low enough the deer don’t realize it’s there and spooks them, then they learn to just stay away from the area.
@PioneerValleyOG thanks for sharing and sorry if I derail the thread a bit more…
@Wizzlez ,
That “pumpkin” sounds cool and I’d love to hear your recipe for rabbit! My friend does something similar with his slow cooked (smoked) meats - wraps them in towels and leaves it in a cooler for hours. They come out perfectly tender and juicy!
My Grandpa was German and was an outdoorsman who supplemented the family meals with game meat, and apparently he loved hassenpfeffer!
I’d love to hear your recipe if you don’t mind sharing!