Natural State Rabbit
Starter Variety Box
New to rabbit? This box is your invitation in.
The Starter Variety Box brings together five cuts that show just how much rabbit can do. Begin with Ground Rabbit in an easy weeknight favorite, then move on to a slow braise with the Hind Quarters. Tenderloins offer a quick-cooking option, while a Whole Young Rabbit makes a beautiful Sunday supper.
And the Rabbit Wings? Save those for company. Glazed, crisped, and passed around as a first course, they've become one of our favorite ways to introduce rabbit at the table.
Everything arrives frozen, so you can explore one cut at a time without racing the clock. Pick what sounds good, leave the rest tucked away, and come back when another idea calls.
What's in the box
- Premium Ground Rabbit, 2 lb. Swaps one for one into anything you already make with ground beef or turkey.
- Hind Quarters, 2 lb. The braising cut. Low and slow with stock and aromatics, or breaded and pan-fried.
- Rabbit Tenderloins, 2 lb. Lean and quick. Hot pan, a few minutes a side, done.
- Whole Young Rabbit with Giblets, 1 rabbit, about 2.8 lb. Also called a fryer. Smaller and especially tender. Roast it with garlic and herbs, or braise it slow until the meat pulls off the bone. Giblets included.
- Rabbit Wings, 1 tray, 6 pieces, about 1.5 lb. Bone-in foreleg portions that take any sauce or glaze you would put on chicken wings.
Total: 10.3 lb across 5 cuts. Bought separately, $185.47.
All natural, no antibiotics, vegetarian fed, gluten free, and ready to cook.
FREE SHIPPING: 2- or 3-day service, Continental US. 540-day frozen shelf life. Keep frozen until ready to consume.
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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.
