Cuts of Rabbit or Hare are more readily available which have been “jointed” so the body has been cut into 5 or 6 pieces which include the saddle, which may be split into halves, 2 forelegs and 2 hind legs. For preparation, the most popular method to cook Rabbit or Hare is by frying or oven roasting.

• Federally inspected
• Naturally raised
• 25.00$ per kg

Wine pairings: Pinot Noir or a white Rhône-style