Bone-in Rabbit Legs1.5-2lb totalCalifornia White and New Zealand White Rabbits form the main ingredient for millions of culturally important recipes around the world. Paella Valenciana for example, considered the original paella, features rabbit as the protein of choice and not seafood as it is more commonly found in other regions. Rabbit meat has a subtle gamey flavor. Even though domesticated, rabbit meat still retains some of the flavors of its wild ancestors. This rabbit has a clean, light, and balanced taste. Rabbit leg is a great cut for low and slow cooking: braising in the oven or on top of the stove. This is the rabbit’s most juicy and succulent cut! Thanks to a new partnership with Blue Ridge Rabbit Meat Co., we are able to feature rabbit again. Their mission to increase the quality of rabbit production regionally is realized through a network of farms around South Carolina focused on sustainable rabbit production, and they willingly share breeding stock and good farming practices. Historically if you grew up in a rural area, rabbit was a major part of your diet. Rabbit is easy to raise, does not eat much, and can be farmed on a small plot very close to home. Pork and beef dinner were rare delicacies, but rabbit was a constant source of protein.
