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Rabbit Whole - ~2.5lb

Whole Young Rabbit - ~2.5-3lbs

This rabbit is farm-raised on a diet of sweet alfalfa, oats, wheat and barley. It has never received or been given antibiotics, hormones and never fed animal by-products. The care of raising these animals results in a lean and tender meat with a delicate and slightly sweet flavor.

Nutritional Benefits:
High Digestibility
High Protein
Low Fat
Low Cholesterol
Low Sodium
Low Saturated Fatty Acids

Cooking Methods:
Fried
Grilled
Roasted

Cooking Recommendations

Stove Top Cooking:

Medium heat on the top of the stove or 325 to 350 degrees oven cooking temperature slowly cooks rabbit to perfection. Rabbits low fat content necessitates a longer cooking time to insure a moist and render meat. When sautéing or pan frying rabbit, a medium high temperature is best.
To boil rabbit, put the meat in a heavy pot with two or three whole stalks of celery, one whole unpeeled onion, a few pinches of rosemary leaves, salt and pepper, and enough cold water to completely cover the meat. Bring the water to a boil, then cover and simmer.
Rabbit is done when a sharp fork pierces the meat easily and the juice runs clear.


Grill:

Before grilling, parboil the meat approximately 10 to 15 minutes to speed up the cooking process.  Place the rabbit pieces on foil over a medium charcoal fire and cook until tender.  Baste with your favorite barbeque sauce.

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