Why does improper cooking frequently reinforce negative perceptions regarding the texture of rabbit meat?

Because the meat is very lean, it dries out easily when subjected to incorrect heat application.

The extremely lean nature of rabbit meat is a double-edged sword; while it is nutritionally favorable (low in fat), it makes the meat highly susceptible to moisture loss during cooking. Unlike fattier meats that possess internal fat reserves which keep the product moist even if slightly overcooked, rabbit demands careful temperature control. If cooked incorrectly—often by using high, dry heat or cooking it too long—the minimal fat content cannot protect the muscle fibers, resulting in meat that becomes dry, tough, or stringy. These negative textural experiences then solidify the consumer's opinion that the meat is inherently unpleasant or not worth the effort compared to readily available, more forgiving alternatives.