Natural State Rabbit
Fore Quarters
Fore Quarters come from the front legs and shoulders of the rabbit. They carry less meat than the hindquarters, but the bone and connective tissue reward slow cooking with plenty of flavor.
Let them simmer in a stew until tender or give them a long, gentle braise with tomatoes and herbs. For a first course, cook them slowly before brushing them with a sticky glaze and finishing them under high heat.
They arrive frozen and ready to keep on hand for the day a quick dinner won’t do. Put a pot on and let time take care of the rest.
Pack details
Individual Pack: 1 tray, 6 pieces, approx. 2.5 lb
Case: 6 trays, 36 pieces, approx. 15 lb
Flat rate shipping on all orders. Free shipping on orders over $200.
Pickup available at Natural State Rabbit (219 N. Arkansas)
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.
