Happily we have an excellent butcher just up the road - they regularly win local sausage competitions, and they supply only free range meat (plus some 'barn chickens') from Norfolk or Suffolk. They do venison, which I've been buying once in a while. Beast has been a bit iffy about the environmental impact of venison, but I figure it is basically from meat that grows entirely naturally, none of the gross feeding-it-fish stuff (though I *think* that is only American). We have been off beef for quite a while, and are drinking soya milk these days, though it isn't easy to tell what's the best option for milk. And I haven't made the switch to non-cows-milk cheese.

Dunno about rabbit, that's something I never really think to cook. Is rabbit likely to be wild, and shot, or specially grown?