Natural State Rabbit
Whole Young Rabbit with Giblets
A Whole Young Rabbit, sometimes called a fryer, is smaller and especially tender. It’s a welcoming choice for your first whole rabbit and versatile enough to follow wherever the season leads.
Roast it simply with garlic and herbs. In summer, take it to the grill with a bright marinade. Once cooler weather settles in, braise it gently in wine until the meat pulls easily from the bone.
The giblets are included, offering another layer of flavor for cooks who want to use more of the animal. Sauté the liver for toast or work the giblets into a rich pan sauce.
Frozen after processing, the rabbit keeps beautifully until you have time to give the meal your attention. Choose your recipe and make an afternoon of it.
Pack details
Individual Pack: 1 rabbit, approx. 2.8 lb, giblets included
Case: 6 rabbits, approx. 16.8 lb
Variable weight: individual rabbits range 2.8–3.5 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.
