Natural State Rabbit
Starter Variety Box | 5 Cuts, 10+ lb | Save over 25%
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.
All natural, no antibiotics, vegetarian fed, gluten free, and ready to cook.
See shipping details
products.product.pickup_availability.unavailable
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.
