Rabbit meat is all white and robust in flavor. And even though it is very low in fat, the meat is quite tender, and juicy.

Our free-range rabbits are 100% grain-fed, all natural and from Québec. They are free of antibiotics and growth hormones.

Applications: At Bistro Le Cep in Houston, Texas they prepare their rabbit by pot roasting it in a light mustard sauce served with fresh green beans and buttered spätzle.

How to Store: Since these rabbits are already frozen, you are able to thaw what you want to cook and throw the rest into the freezer or split the case with your friends and family.

Specifications: Each piece is frozen, head-off, and is 2.75-3 lbs. There are 6 rabbits per box. Each box is approximately 15 lbs.

Origin: Québec, Canada

Shipping Method: Fedex Overnight

Braised Rabbit Ravioli with Caramelized Shallot and Chanterelle Jus
Recipe by: Heather Arndt Anderson

Cut a 3-lb. rabbit into its 4 limbs and saddle, and set the loin aside (these can be browned in a pan and sliced into medallions, or used for another dish).

After a slow braise (about an hour) with onions and parsley, set it aside to cool and then pull and shred the meat. Mix with fromage blanc (or chevre or boursin), a splash of Mirabelle plum brandy and the cooked rabbit liver, and pulse a few times in the food processor to mince. Add salt and pepper, and fry some sage leaves to crumble in.

Heat up pan of butter over medium-low heat and sweat about a cup of slivered shallots until caramelized. Set aside.

While the rabbit is braising, simmer the carcass, kidneys and liver bouquet garni with a mirepoix and binto an unctuous stock (I added a spoonful of veal demiglace to hurry it along). After the meat has been pulled from the limbs, toss those bones into the stock pot, too.

Whip up some pasta dough (using a standard recipe - 2c flour, a half dozen egg yolks, a little olive oil), knead it for ten minutes, and after about a half hour rest, roll the pasta out into two thin sheets (or use a pasta machine). Scoop the rabbit filling onto one sheet, egg wash in between (on the ravioli edges) and top it with another sheet. Pat with your fingers to seal the ravioli, and use a round cookie cutter or glass to cut the ravioli. Let dry for about 30 minutes, then cook in boiling water until they float.

While the ravioli are drying, thinly slice a small handful of small chanterelles and gently lay them into the finished, strained stock (in a small pan over medium-high heat) to reduce into a rich jus (about 15 or 20 minutes).

To serve, nestle a warm wad of caramelized onions into a small bowl, top it with two or three of the ravioli, and ladle the piping-hot jus over the top. Top with a fried sage leaf.