When I was apprenticing at Eigensinn Farm with chef Michael Stadtlander (which made Wine Spectator's list as one of the top destination restaurants in the world), I had to take care of the animals he raised as part of my duties. Everything was organic and free range, even the rabbits. I loved those frigging animals. I watched baby geese grow up, and mourned the loss of life when it happened. One night, a rabbit tried to squeeze out from under the barn door, and injured itself quite badly. Sometime in the afternoon, I saw Michael sitting by the barn with the rabbit, slowly drinking a beer.
I asked "What happened?"
He told me, and said "You know, he's injured pretty badly. Sometimes, these things happen, it's just the cycle of life."
He continued to sip his beer, while I pondered the zen of life and death, and wondered what he was going to do. The rabbit was still conscious. Michael finished his beer and said "Oh well, we do what we have to do."
Then he whacked the rabbit on the head with the empty bottle, immediately putting it out of it's misery, and showed me how to string it up, gut and skin it. We had an awesome rabbit stew that night, knowing that it had lived a good life.
He was the most nature-centered and sensitive culinary artist I ever had the pleasure to learn from: http://www.findarticles.com/p/articles/mi_m0JAW/is_2002_Summer/ai_89157432