Size:	Eight 2.75-3lb rabbit fryers (Approx. 25lbs total).
Features:	Sub-Therapeutic Antibiotic & Hormone Free, Head-Off, Kidneys & Liver Included, Frozen
Origin:	Eastern US

Rabbit meat is tender, lean, and juicy, with a flavor somewhat similar to chicken, but richer.  Whole rabbits (aka fryers) are a great choice because they offer meat for both fast and slow cooking applications. 

Each rabbit can be separated (see Recipes & Tips for info) into a total of six different cuts: two small front legs, two large, meaty back legs, and two saddle halves (each of which includes a small tenderloin).  This allows you to cook lighter, faster cooking dishes with the saddle meat while using the richer leg cuts for delicious stews and braises.

Store rabbit fryers in your freezer until you're ready to use them.

For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.

How to Cut Up a Rabbit Fryer

Once separated into its six different cuts, each rabbit can be featured in a variety of dishes. 

Rabbit Saddle Meat & Tenderloins
The saddle meat is quite tender and can be cooked using most high heat, fast methods.  You can grill it whole, or cut it into medallions & strips for sautéing.  Use saddle meat in salads, sandwiches, or serve it on a plate with a sauce, starch, and veggies.

Rabbit Legs
The legs offer a richer rabbit flavor than the saddle, but are better suited to slow cooking methods like roasting and particularly stewing/braising.  Their meat can also be ground for use in meatballs, pasta sauces, and rabbit sausages.

Rabbit Flavor Pairings:
Rabbit meat pairs well with onions, bacon, thyme and most other herbs, mustard, juniper berries, fruit (particularly berries and citrus), red wine, cabbage, balsamic vinegar, curry spices, and mushrooms.

Rabbit Recipes

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