Natural State Rabbit
Rabbit Boneless Trim
Our most affordable boneless rabbit, and the natural choice for slow cooking.
Deboned hind legs and assorted boneless trim meat (not the eye of loin), vacuum sealed in 5 lb packs for easy portioning and long freezer life. The irregular pieces and connective tissue that make this the value cut are exactly what you want in a stew, braise, ragu, or pot pie — long, slow heat turns them tender and gives the sauce body.
- Deboned hind legs & assorted boneless trim (not eye of loin)
- Vacuum packed in 5 lb packs
- Raised on family farms on a vegetarian diet
- Antibiotic-free, hormone-free, USDA inspected
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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.
