Natural State Rabbit
Whole Rabbit "Roaster" with Giblets
Cooking a whole rabbit opens the door to more than one meal.
Roast it whole for a generous centerpiece, or portion it at home and get to know each cut. The legs can settle into a slow braise while the tender saddle takes a quicker turn in the pan. Save the bones for stock and let that become the beginning of another dinner.
Giblets are included as part of the whole-animal experience. The liver can become pâté, and the remaining giblets lend richness to sauces and gravy.
Your rabbit arrives frozen, with its quality protected until you’re ready to cook. Set aside an afternoon, open a bottle of wine, and make the process part of the meal.
Pack details
Individual Pack: 1 rabbit, approx. 4 lb, giblets included
Case: 6 rabbits, approx. 28 lb
Variable weight: individual rabbits vary in size
See shipping details
products.product.pickup_availability.unavailable
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.
