Whole Rabbit

R129.99

Rabbit meat is lean, tender, palatable and scrumptious with a flavor richer than any other meat. Each rabbit can be separated into a total of six different cuts: two front leg quarters, two juicy back leg quarters, and two saddle halves.

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Rabbit meat is lean, tender, palatable and scrumptious with a flavor richer than any other meat. Each rabbit can be separated into a total of six different cuts: two front leg quarters, two juicy back leg quarters, and two saddle halves.

Weight

± 1.3kg

1 Portion Includes

1 Whole Rabbit Fryer

Cooking Tips

You can cook the rabbit fryer whole or you can portion it depending on your cooking style. Bone-in rabbit saddles are delicious when roasted whole. You can also cut he meat off into fillets or medallions. Rabbit meat can easily dry out if you overcook it, our advice is to prepare it medium rare. Rabbit Hind Leg Quarters are best prepared low and slow.  They are perfect for the potjie, stews and slow roasting.  You can also remove the meat from the bone and use it in salads, tacos and all your favorite dishes. Fryer wings are great for the grill, braai and to prepare as a fast snack. Add your favorite marinade and grill over hot coals until nice and sticky. Rabbit meat pairs well with most herbs such as thyme, coriander as well as onions, black pepper, pineapple, berries, mushrooms, bacon and wine

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