One of my favourite things about being a meat eater (aside the meat I guess) is having a casserole or stew with the meat on the bone and discovering offal popping out of the fluid near the end. This is particularly good with smaller animals which you can slop in the pot by themselves. So the peerless squirrel was made more fun by have some lights and lungs hanging off. And a rabbit stew my Dad made in Spain was made all the more delightful by having a couple of kidneys pop to the surface during the eating. Dark in hue the draw attention to themselves, but also give you meaty variety in taste. And a taste of the kidneys will always tell you what kind of nick the creature was in when killed. I am sure battery rabbits exist in Spain but by the taste of these innards I don?t think I had one of the Duracell Bunnies.