Natural State Rabbit
Conejo Joven Entero "Fryer" con Menudencias
El conejo joven entero, a veces llamado "fryer", es más pequeño y especialmente tierno. Es una opción acogedora para su primer conejo entero y lo bastante versátil para acompañar lo que traiga cada estación.
Áselo de forma sencilla con ajo y hierbas. En verano, llévelo a la parrilla con un adobo fresco. Cuando llegue el frío, estófelo lentamente en vino hasta que la carne se separe fácilmente del hueso.
Incluye las menudencias, que aportan otra capa de sabor para quienes quieren aprovechar más del animal. Saltee el hígado para untar en pan tostado o incorpore las menudencias a una salsa de sartén bien sabrosa.
Congelado después del procesamiento, el conejo se conserva perfectamente hasta que tenga tiempo de dedicarle atención a la comida. Elija su receta y haga de la tarde un plan.
Detalles del paquete
Paquete individual: 1 conejo, aprox. 2.8 lb, menudencias incluidas
Caja: 6 conejos, aprox. 16.8 lb
Peso variable: los conejos individuales van de 2.8 a 3.5 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.
