This information is from the ARBL (American Rabbit Breeders Association)
This information is also in accordance with the USDA, FMIA, FSIS, and PPLA. Bear in mind this information that you used from this document is not to be used without doing your own research first and the use is strictly the responsibility of the reader.
Fresh and frozen Rabbit is sold year around and in the most unusual places like your favorite grocery store. The meat has a fine grain and a mild flavor not unlike chicken.
As a fryer; which is a rabbit weighing between 1.5 lbs but not more than 3.5 lbs processed. your Rabbit my be labeled as a Roaster: a Rabbit weighing over 4 lbs processed.
As a fryer; which is a rabbit weighing between 1.5 lbs but not more than 3.5 lbs processed. your Rabbit my be labeled as a Roaster: a Rabbit weighing over 4 lbs processed.
Safe Storage Times
Take rabbit home immediately from the grocer and refrigerate at 40 °F or below. Eat within 2 days or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely. It is safe to freeze rabbit in its original packaging. For prolonged storage, overwrap as you would any food for long-term storage. For best quality, use frozen whole rabbit within a year
Safe Thawing
There are three ways to safely defrost rabbit: in the refrigerator, in cold water, or in the microwave oven. Never defrost at room temperature.
Refrigerator: It's best to plan for slow, safe thawing in the refrigerator. The rabbit may be stored in the refrigerator up to 2 days.
Cold Water: To defrost rabbit in cold water, do not remove the packaging. Submerge the rabbit in cold water, changing the water every 30 minutes so that it continues to thaw. Cook the rabbit immediately after thawing.
Microwave oven: When defrosting rabbit in the microwave oven, cook it immediately after thawing.
Safe Cooking
When roasting rabbit parts, set the oven temperature no lower than 325 °F. A 2-pound, cut-up rabbit should take approximately 1 hour to cook.
The USDA recommends cooking rabbit to an internal temperature of at least 160 °F. The use of a food thermometer is recommended to make sure that your rabbit is safe to eat.
Do not cook frozen rabbit in a slow cooker; thaw first. Cut whole rabbits into smaller pieces so heat can penetrate the meat more quickly.
Safe Handling of Leftovers
Refrigerate leftovers within 2 hours after cooking. Use within 3 to 4 days.
Reheat leftovers at 165 °F.
Take rabbit home immediately from the grocer and refrigerate at 40 °F or below. Eat within 2 days or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely. It is safe to freeze rabbit in its original packaging. For prolonged storage, overwrap as you would any food for long-term storage. For best quality, use frozen whole rabbit within a year
Safe Thawing
There are three ways to safely defrost rabbit: in the refrigerator, in cold water, or in the microwave oven. Never defrost at room temperature.
Refrigerator: It's best to plan for slow, safe thawing in the refrigerator. The rabbit may be stored in the refrigerator up to 2 days.
Cold Water: To defrost rabbit in cold water, do not remove the packaging. Submerge the rabbit in cold water, changing the water every 30 minutes so that it continues to thaw. Cook the rabbit immediately after thawing.
Microwave oven: When defrosting rabbit in the microwave oven, cook it immediately after thawing.
Safe Cooking
When roasting rabbit parts, set the oven temperature no lower than 325 °F. A 2-pound, cut-up rabbit should take approximately 1 hour to cook.
The USDA recommends cooking rabbit to an internal temperature of at least 160 °F. The use of a food thermometer is recommended to make sure that your rabbit is safe to eat.
Do not cook frozen rabbit in a slow cooker; thaw first. Cut whole rabbits into smaller pieces so heat can penetrate the meat more quickly.
Safe Handling of Leftovers
Refrigerate leftovers within 2 hours after cooking. Use within 3 to 4 days.
Reheat leftovers at 165 °F.
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