Whole Rabbit is a lean, tender, delicately flavored white meat that loves herbs, garlic, mustard, and slow, gentle heat. Ours ships frozen at peak quality to lock in freshness and cookability. Explore more in our Rabbit and Wild Game collections. Eat Wild.

• Delicate & versatile: mild, slightly sweet flavor—great roasted, braised, grilled two-zone, or pressure-cooked.
• Lean protein: benefits from gentle cooking, basting, or a light brine for extra juiciness.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely, then cook with confidence.

What’s Included

One dressed whole rabbit (eviscerated), typically skinless with head/feet removed. Final weight and presentation may vary by lot—see product label for specifics.

Flavor & Best Uses

• Classic pairings: Dijon mustard, rosemary, thyme, garlic, white wine, pancetta/bacon, olives, lemon.
• Great dishes: mustard-braised rabbit, rustic ragu, herbed roast saddle/legs, grilled two-zone with herb butter.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 4–5 lb. Typical whole rabbits (2.5–3.5 lb) need ~18–24 hours.
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Proven Methods)

Food-safety target: Cook to an internal temperature of 160°F (71°C) in the thickest part; rest 10–15 minutes before serving.

1) Gentle Roast (Even & Juicy)

• Pat dry and lightly oil. Season with salt, pepper, herbs, and a brush of Dijon.
• Roast at 325–350°F on a rack. Baste with butter or pan juices halfway through.
• Typical time: 50–80 minutes depending on size. Pull at 160°F; rest 10–15 minutes.

2) Braise (Fall-Apart Tender)

• Cut into legs/thighs and saddle/loin pieces; season and brown in a Dutch oven.
• Add aromatics (garlic, onion, herbs), deglaze with white wine/stock, cover, and simmer gently at 300°F oven or low stovetop.
• Braise until fork-tender, usually 60–120 minutes depending on cut size.

3) Two-Zone Grill (Char Outside, Juicy Inside)

• Set up a hot and a cool zone. Start on the cool side to ~150–155°F, then move to the hot side for a quick sear.
• Finish to 160°F internal; rest and glaze with herb butter or mustard pan sauce.

Carving

Separate hind legs, then forelegs. Split the saddle and slice the loin medallions across the grain. Serve with braising juices or a quick mustard-cream sauce.

Pro Tips

• Light brine = big payoff: A mild 1–2% salt brine for a few hours boosts juiciness. Try our Brine & Injection Calculator.
• Mind the loin: It’s very lean—protect with basting or barding (thin bacon) during roasting.
• Smoke-kissed option: For a subtle smoke, cook at 250–275°F to ~150°F, then crisp in a hot oven or over direct heat; finish to 160°F. See our Smoking Woods Guide.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or start a controlled fridge thaw. Review best practices in Meat Safety & Storage.
• Cook to 160°F internal; refrigerate leftovers within 2 hours (≤ 40°F).

Related

Explore more game favorites: Venison, Elk, Wild Boar, and Duck. Find step-by-step inspiration in our Recipes.

Chef’s note: Because rabbit is very lean, don’t skip the rest—juices redistribute and texture stays silky.