Rabbit Hind Leg & Thigh Bone-In
Rabbit Hind Leg & Thigh Bone-In
Rabbit Hind Leg & Thigh Bone-In

Rabbit
Hind Leg & Thigh
Bone-In

8-10 EA (4.5 LB. PKG)
Regular price $80.00 Sale

Break out the slow cooker and braise “low and slow”, or use a bucket of Duck Fat for making Rabbit Leg confit. When cooked slowly, the Rabbit Legs become juicy and tender. Serve the leg whole or shred into your favorite pasta dish. 

 *Occasionally we source rabbit legs from Canada. The same high standards apply *

Recipe

Fossil Farms Chicken Fried Rabbit Leg

Download printable .pdf file.

Ingredients
1 pkg. Fossil Farms Rabbit Legs
1 tbsp. kosher salt
1⁄2 bottle white wine
1 cup chicken stock
1 garlic clove, crushed
2 ea. lemons, juiced
1 cup all-purpose flour, seasoned with salt and pepper
3 eggs, beaten
2 cups panko breadcrumbs
Vegetable oil for frying
Chopped parsley or chives for garnish

Directions
Place the Rabbit Legs in a large pot. Add the kosher salt, white wine, chicken stock, garlic, and lemon until rabbit legs are completely submerged. Add water if needed. Bring liquid to a simmer and cook for 30 minutes or until the meat’s internal temperature reads 140 degrees and is fork tender. Let cool in cooking liquid. Remove Rabbit and discard the liquid.

Once the legs have cooled, set up and begin your breading procedure; dredge the legs in seasoned flour, coat with egg wash, then cover completely with panko. Repeat for all Rabbit legs and set aside. Heat frying oil to 325 degrees. Fry the legs one or two at a time until golden brown, being careful not to over crowd the pot. Garnish with chopped parsley or chives.

Break out the slow cooker and braise “low and slow”, or use a bucket of Duck Fat for making Rabbit Leg confit. When cooked slowly, the Rabbit Legs become juicy and tender. Serve the leg whole or shred into your favorite pasta dish. 

 *Occasionally we source rabbit legs from Canada. The same high standards apply *

Recipe

Fossil Farms Chicken Fried Rabbit Leg

Download printable .pdf file.

Ingredients
1 pkg. Fossil Farms Rabbit Legs
1 tbsp. kosher salt
1⁄2 bottle white wine
1 cup chicken stock
1 garlic clove, crushed
2 ea. lemons, juiced
1 cup all-purpose flour, seasoned with salt and pepper
3 eggs, beaten
2 cups panko breadcrumbs
Vegetable oil for frying
Chopped parsley or chives for garnish

Directions
Place the Rabbit Legs in a large pot. Add the kosher salt, white wine, chicken stock, garlic, and lemon until rabbit legs are completely submerged. Add water if needed. Bring liquid to a simmer and cook for 30 minutes or until the meat’s internal temperature reads 140 degrees and is fork tender. Let cool in cooking liquid. Remove Rabbit and discard the liquid.

Once the legs have cooled, set up and begin your breading procedure; dredge the legs in seasoned flour, coat with egg wash, then cover completely with panko. Repeat for all Rabbit legs and set aside. Heat frying oil to 325 degrees. Fry the legs one or two at a time until golden brown, being careful not to over crowd the pot. Garnish with chopped parsley or chives.

Customer Reviews

Based on 6 reviews
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W
W.P.
rabbit hind quarters

made a mushroom sauce with it, everyone like it

S
S.F.
Rabbit 🐇

My order nicely packed. I am very happy with all of the rabbit. I braised some and fried a little. It was all amazing. I would highly recommend Fossil Farm. The was extremely tasty 😋.

l
l.u.

Loved it. Thanks.
Phil is helpful and patient.

T
T.K.
For the Wild at Heart

Always delivered well packaged and still frozen. I’ve never had an inaccurate order and they have a good variety of products, though some can be sold out for a while due to popularity. Great stuff for adventurous people!

T
T.
We Love Our Rabbit Leg and Thigh Purchase!

We've never tried rabbit legs before now. However, my husband recently suffered a heart attack, and must switch to a diet that has leaner meat. On top of that, chicken is very hard to get at grocery stores right now due to the COVID pandemic. Fossil Farms has been a win-win! Leaner, healthier meat, shipped to our door, which has been a blessing (we are keeping quaranatined due to my husband's heart attack). The rabbit meat is flavorful and versatile--I made rabbit stew with beef broth, and rabbit soup with chicken broth, and either way it tasted great. Note--if you decide to try the rabbit, don't be put off by the strong gamey smell of the raw meat. The taste of the cooked meat is very different from the raw smell, and we found it to be delicious.