Natural State Rabbit
Deboned Hind Quarters
Deboned Hind Quarters give you the generous meat of rabbit legs and shoulders with the knife work already done.
They’re well suited to recipes where you want tender rabbit without bones at the table. Cook them slowly and shred the meat into tacos. Turn them into ragù for pasta, or season them for the grill when outdoor cooking season arrives.
The larger frozen format works well for batch cooking and foodservice kitchens, but it also gives ambitious home cooks room to experiment. Portion what you need, thaw safely, and keep the rest frozen for another idea.
There’s more than one meal in this cut. Make each one different.
Pack details
Individual Pack: (1) 5-lb bag
Case: 6 bags, 30 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.
