Natural State Rabbit
Liver
Rabbit liver is silky, deeply savory, and too flavorful to overlook.
Sauté it quickly with butter and onions for a simple first taste. With a little more time, it can become a smooth pâté or rustic country-style spread served with toast and something sharp on the side.
Selling the liver on its own is part of our commitment to making thoughtful use of the whole rabbit. It gives an often-overlooked cut the chance to become something memorable.
Frozen storage is especially valuable for delicate organ meat, protecting it until you’re ready to cook. Thaw it safely in the refrigerator and use it promptly.
Waste less. Taste more.
Pack details
Individual 1 LB Pack: 1 pack, 1 lb
1 LB Case: 6 packs, 6 lb
Individual 2 LB Pack: 1 pack, 2 lb
2 LB Case: 6 packs, 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.
