Natural State Rabbit
Rabbit Wings
Rabbit has wings?
Not quite. Rabbit Wings are small, bone-in foreleg portions that lend themselves to all the sauces and glazes you already associate with wings. Cook them until tender, then finish them at high heat for color and caramelized edges.
We’ve had particular success serving Rabbit Wings as a first course. They feel familiar enough for someone trying rabbit for the first time, but unexpected enough to get the table talking. Hot honey is a natural fit. So is buffalo sauce. A mustard glaze takes them somewhere a little more dinner-party worthy.
Keep them frozen until guests are on the calendar, then make the opening course the one everyone remembers.
Pack details
Individual Pack: 1 tray, 6 pieces, approx. 1.5 lb
Case: 6 trays, 36 pieces, approx. 9 lb
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How to Prep Your Rabbit
Follow these simple tips to ensure the best results.
Fresh:
Remove from packaging. Use paper towels to pat dry meat to help sear properly during cooking. Let meat sit at room temperature for 30-45 minutes before cooking for best results.
Frozen:
Place meat in the refrigerator and allow it to thaw for 12 to 24 hours. Once thawed, pat dry and allow it to come to room temperature for 30 minutes before cooking for best results.
Marinating:
To enhance moisture retention, tenderize the meat, and boost flavor, place meat and a marinade of your choosing in a sealed bag or covered container. Refrigerate for 2-12 hours. Remove from marinade and pat dry, allowing meat to sit at room temperature for 30 minutes before cooking.
Brining:
To retain moisture, enhance tenderness, and season meat from the inside out, dissolve 1/4 cup kosher salt in 4 cups cold water. Add herbs or spices if desired. Fully submerge rabbit in the brine. Cover and refrigerate for 4-12 hours. Rinse the meat under cold water to remove excess salt and pat dry thoroughly with paper towels. Let meat sit at room temperature for 30 minutes before cooking for even results.
New to cooking rabbit? Start here.
Rabbit isn't yet mainstream in the U.S., and that’s okay. We’re committed to closing the knowledge gap with approachable education, prep guides, and recipes that help people cook rabbit confidently—from first-timers to chefs.
