Natural State Rabbit
Boneless Chunks
Boneless Rabbit Chunks remove the unfamiliar part of cooking rabbit and leave you with tender, ready-to-use pieces.
Drop them into a bubbling curry or thread them onto skewers for the grill. They can take the place of chicken in a pot pie, find their way into pasta, or simmer gently in your favorite stew.
For first-time rabbit cooks, this is an especially approachable place to begin. No butchering. No carving at the table. Just thaw what you need and follow a recipe you already trust.
Keep a pack frozen and make rabbit part of the weeknight rotation.
Pack details
Individual Pack: 1 tray, approx. 2 lb
Case: 6 trays, approx. 12 lb
See shipping details
Pickup available at Natural State Rabbit
Usually ready in 2-4 days
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.
