Description
Whole rabbit from Forester Family Farm is clean, mild, and rich without being heavy. It’s the kind of honest meat that fits right into a family meal after a long day in the Ozarks.
Our rabbits are raised outdoors in small batches with fresh air, open ground, and room to move naturally. They are cared for by hand and raised with care, rather than being packed into large commercial systems. That slower, small-scale approach gives you a cleaner-tasting meat and a better eating experience for your table.
Whole rabbit is excellent roasted in the oven with potatoes and carrots, slow-cooked for shredded meat, grilled over charcoal, or cooked in a cast-iron skillet. It also works well for stews, smoking, or meal prep for lean, high-protein meals throughout the week.
This is simple, honest farm-raised meat you can feel good about feeding your family. Real food raised with care and meant to bring people around the table.
- Raised outdoors in small batches
- Fresh air, sunshine, natural forage
- Lean, mild-flavored meat
- Vacuum sealed for freshness
- Whole rabbit
Cooking Tips:
- Slow Braised: Rabbit is naturally lean, so slow cooking is one of the best methods for tender, flavorful meat. Brown the rabbit first, then braise low and slow in broth, wine, or cream-based sauces until fork tender.
- Oven Roasted: Roast at moderate temperature while basting occasionally to help retain moisture. Wrapping portions with bacon is a popular method for added richness and flavor.
- Smoker: Smoke gently at lower temperatures to avoid drying out the meat. Many recipes finish the rabbit wrapped or covered to hold moisture.
- Cast Iron or Dutch Oven: Excellent for country-style rabbit stews, dumplings, and homestyle meals with vegetables and herbs.
- Grill: Marinate beforehand and grill carefully over indirect heat since rabbit cooks quickly and is much leaner than chicken.
- Fried Rabbit: A traditional Ozarks favorite — soak in buttermilk, season well, dredge in flour, and fry until golden brown and tender.
- Rabbit pairs especially well with garlic, rosemary, thyme, onions, mushrooms, bacon, cream sauces, mustard sauces, and root vegetables.
