Approximately 2–3 pounds each, rabbit is a mild, lean, and versatile protein that works beautifully in slow-cooked comfort meals, rustic braises, stews, and roasts. Sourcing & Practices These rabbits are raised by nearby Amish producers and brought into Veteran’s Liberty Ranch’s local food network. This partnership gives customers access to a less-common, regionally raised protein while supporting small agricultural producers close to home. Because the rabbits are sourced from independent producers rather than raised within Veteran’s Liberty Ranch’s cattle operation, the ranch’s grass-fed beef and regenerative grazing claims do not apply to this product. What to Expect Rabbit has a mild, delicate flavor that is often compared to chicken, with a naturally lean texture. Because it contains less fat than many other meats, it does especially well with braising, slow cooking, or roasting with added moisture and fat. Use it for mustard-braised rabbit, stew, pot pie, gumbo, ragu, roasted rabbit with herbs, or other slow-cooked dishes. How to Use Thaw completely in the refrigerator before cooking. Leave whole for roasting or braising, or portion it into the legs, loin, and front sections based on your recipe. For a simple preparation, season generously and brown the rabbit in a Dutch oven. Add stock, wine, tomatoes, cream, or another braising liquid, then cover and cook gently until tender. Cook to an internal temperature of 160°F in the thickest portion. About the Ranch Veteran’s Liberty Ranch works with fellow farmers and small producers to bring a wider assortment of locally and regionally raised meats to North Texas families. Their work is rooted in supporting agricultural communities, building direct relationships with customers, and helping people better understand where their food comes from. Learn more about Veteran’s Liberty Ranch on our Partner page. Quick Details Offered by: Veteran’s Liberty RanchRaised by: Nearby Amish producersCut: Whole dressed rabbitFlavor: Mild, delicate, and savoryBest for: Braising, roasting, stews, pot pie, gumbo, ragu, and slow-cooked mealsStorage: Keep frozen. Thaw completely in the refrigerator before cooking.Cooking note: Rabbit is naturally lean and benefits from moisture, added fat, and gentle cooking. Cook to an internal temperature of 160°F.
