Natural State Rabbit
Rabbit Cutlets
If you know your way around a chicken cutlet, you already know what to do here.
Rabbit Cutlets are boneless, quick-cooking, and mild enough to carry whatever flavors you’re craving. Bread them and fry until crisp, add a squeeze of lemon, and dinner is handled. They can also become rabbit parmigiana, a schnitzel-style plate, or the beginning of a very good sandwich.
Because rabbit is lean, these cutlets cook quickly. Thaw them in the refrigerator, pat them dry, and keep an eye on the pan.
Stock the freezer now. Decide between crispy and crispier later.
Pack details
Individual Pack: 1 tray, approx. 2 lb
Individual Pack Case: 6 trays, approx. 12 lb
Large Bag: 1 bag, 10 lb
Large Bag Case: 3 bags, 30 lb
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.
