The flesh of a rabbit or hare, especially when used as food in cooking.
From Middle English and Germanic roots; 'dig' may relate to digging (rabbits burrow), while 'meat' means flesh. This dialectal term was particularly common in rural British and European cuisine.
Medieval hunting laws protected rabbits and hares so fiercely that eating digmeat was often a sign you were wealthy enough to have hunting rights—it was basically the fancy meat of its time!
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