3 Cleaned Whole Rabbits (6-8 Lb. Avg Total)
Looking for a sensational meat to prepare for a one-of-a-kind meal? Look no further than our three whole rabbits! Each farm-raised rabbit boasts complex flavors and distinctive undertones you won’t find anywhere else. Unlike traditional red meats or poultry, rabbit meat isn’t widely available and you typically have to pay top dollar to indulge at a fine dining restaurant. Luckily, Robert Wholey Company specializes in summoning the hard-to-find delicacies that can intensify any culinary routine. Reminiscent of chicken in taste, our three cleaned whole rabbits are slightly gamier yet lightweight and delicious. Each package we offer includes about six to eight pounds of meat and arrives at your doorstep in clean, dry ice for the freshest, most flavorful meal possible.
Spice up any meal of the week by stocking up with our four whole rabbits! Whether roasted, stewed, fried, or slow-cooked, rabbit meat is bursting with rich, earthy flavors like you’ve never tasted before. The demand for rabbit is growing due to its unmistakable nutritional value. Succulently lean and delicate, rabbit is also packed with calcium, phosphorus, and more essential protein than either beef or chicken.
Buy three cleaned, whole rabbits today and take advantage of an added bonus! We offer free shipping to select states on orders over $200, so you can stock up on all the fresh rabbit and specialty meats for the whole year without ever leaving the comfort of your home.
Country of Origin: China
Braised Rabbit Shepherd’s Pie
Yield: 6 servings
Total Time: 3 hours
- 1 Wholey’s Market rabbit
- 3 tablespoons oil
- 1 large onion, sliced
- 3 – 4 carrots, sliced
- 2 – 3 slices of bacon, chopped
- 1 tablespoon flour
- Pinch powdered oregano
- Salt and pepper, to taste
- 2 ½ cups chicken stock or stock-cider
- 1 beaten egg
- 2 ½ cups plain flour
- 11 ¾ tablespoons cold butter, cubed
- 1 teaspoon sea salt
- 1 egg
- 1 tablespoon balsamic vinegar
- 2 tablespoons ice cold water
- 1.) Heat oil in a frying pan and fry rabbit meat on all sides until brown. Place in casserole dish.
- 2.) In same oil, lightly fry vegetables. Add oregano, sprinkle a little flour, and stir. Gradually add stock, stirring until smooth like a marinade.
- 3.) Pour marinade over rabbit, cover, and cook at 350°F for half an hour. Lower heat to 300°F for one and a half hours or until tender.
- 4.) While rabbit is cooking, place flour and butter in a bowl. Using a butter knife, cut the butter into the flour until it reached a rough pebble consistency.
- 5.) Whisk together the egg, balsamic vinegar, and sea salt. Add mixture to the butter and flour. Use two forks to gently toss until the dough begins to form.
- 6.) Add cold water to bring the dough to a rough ball.
- 7.) Turn the pastry out on to parchment paper and let it rest in the refrigerator for half an hour.
- 8.) Add chopped bacon to rabbit and replenish the stock until it reaches the rim of the casserole dish.
- 9.) Roll out pastry until it’s about ½ millimeters thick. Brush the edges of your pie dish with the beaten egg.
- 10.) Lay pastry on top and prick the edges with a fork. Brush the top of the pie with remaining egg wash and cook for another half an hour or until golden brown.
This dish works well on its own or you can prepare a favorite side dish to complement the rich variety of flavors!