Rabbit is relatively lean meat and not expensive. The animals multiply fast and a lot because they have many natural enemies and feature on the menu of various wild animals and birds of prey.
Man has also been catching rabbit for centuries. It easily falls prey to traps and can be blinded with strong lights, and many poor peasant people have eaten rabbit and made recipes with the animal.
The domestication is relatively recent. Rabbits were raised in cages for food and their fur. In France, the “lapin de Garenne” is the main race and the name refers to the wild rabbit running in the fields. Lapin de Clapier is a domestically raised rabbit (clapier is the name of the cage) while most rabbits are now raised in large quantities on industrialised farms.