Our rabbits are a mix of Californian White and New Zealand White breeds and are humanely raised by a cooperative of small family farms. The rabbits are fed a diet of sweet alfalfa, oats, wheat and barley with no antibiotics or hormones ever used.

The result is a lean and tender meat with a delicate, slightly sweet flavor that can be enjoyed fried, grilled, roasted, braised or stewed. Pairing its versatility with the nutritional facts makes a compelling case for more rabbit in our diets. Rabbit is lower in calories and cholesterol, but higher in protein than the more popular choices: chicken, veal, turkey, lamb, beef and pork.

Rabbit meat is all white, similar in texture to chicken; it cooks much like chicken meat does, so if you can cook chicken, you can cook rabbit. But many find the flavor of rabbit richer and more rewarding.

Though it is a staple of Italian and French kitchens, rabbit meat is a rarer pleasure in the U.S. You will find that the light and tender meat works well in any season, and is easy to prepare. From a warming one-pot meal to a pan-seared rabbit loin, use aromatic herbs like fennel, rosemary or saffron to accent the mild meat. You can break down the whole rabbit into parts and bread and fry them like chicken. As with any whole-animal cooking, be sure to save the bones and bits to make rabbit stock for soups, sauces or braises.  

• Cross-bred from Californian White and New Zealand White rabbits
• Humanely raised
• Antibiotic and hormone free
• No preservatives or additives
• Fryer is a young rabbit with fine-grained meat, ideal for frying
• Low in calories and cholesterol
• High in protein and nutrition (USDA states it is the most nutritious meat)
• Serves 2 when roasted whole
• Sold in an uncooked state