MEAT CUTS

Break out the slow cooker and braise “low and slow”, or use a bucket of Duck Fat for making Rabbit Leg confit. When cooked slowly, the Rabbit Legs become juicy and tender. Serve the leg whole or shred into your favorite pasta dish. 

A mild flavor, compared to chicken. However, the ratio of meat to bone is better than chicken. Rabbits are naturally cholesterol free!

Roast with white wine or stock to keep the lean meat flavorful and juicy.