Description
Rabbits come to us from a farm near Gonzales that raises New Zealand whites on pellet and hay, processed at around twelve weeks. We take them whole and dressed, check them over, and sell them as they are with the liver and kidneys wrapped inside the cavity. We will break one into six pieces for you at the counter at no charge, just ask.
Fryer rabbit is lean and the legs and the loin cook at different speeds, which is the one thing people get wrong. Brown all the pieces, then braise the forelegs and hind legs in stock and white wine for an hour and fifteen minutes at 325F, and add the saddle for only the last twenty minutes. Legs are done when the meat pulls back from the bone. The saddle is done at 155F and dries out fast beyond that.
Specification
- Source: New Zealand white fryers, farm near Gonzales, Texas
- Grade: 2.75 to 3.25 lb dressed
- Prepared: whole, offal included, free cutting on request
- Sold by: the rabbit
- Never previously frozen
Storage
Cook within three days of pickup. Rabbit freezes cleanly for up to four months if you break it into pieces and seal it, and the braising cuts are barely affected.
Genevieve Loup (verified owner) –
Hard to find a decent whole rabbit anywhere in town. They broke it into six pieces for me while I waited and threw the liver in a separate bag. Braised the legs and the saddle separately as the page suggests and it was right on.
S. Whitcombe (verified owner) –
Very clean animal, no shot damage obviously since it is farmed, and a fair size for the money. Would like it if they offered a pre-cut option so I did not have to remember to ask.
Arturo Benavides (verified owner) –
Made rabbit in mustard sauce with this and it was the best version I have managed at home. The saddle stayed juicy because I added it late.