How We Turned 5 Rabbits Into 9 Meals (and Then Some)







From Cage to Table: How We Make the Most of Every Rabbit

This week, we processed rabbits. “Processed” is the polite way of saying we dispatched them, broke them down, and served them nine ways from Sunday.

Here’s the thing: if you’re not serving your rabbits nine ways from Sunday, you’re missing the thriving part of sustainable living. You can keep it basic or go full bougie—it’s your homestead. Personally? I’m bougie as heck.

One of the unexpected joys of all this back-breaking work and worry is discovering new ways to do old things. I’ve been raising rabbits for over three years now. I’ve put hundreds into our freezer, filled shelves with jars of rabbit stew and broth, and shared plenty with friends and family. Sharing is caring, after all. And while many people today turn up their noses at anything that doesn’t come shrink-wrapped, bleached and parked on a styrofoam tray, I’ve made my share of converts. Nothing compares to knowing where your food came from, how it was raised, and what it ate before you ate it.

Let’s break down just how far five fryer rabbits went in our kitchen this week.

What’s a Fryer Rabbit?

“Fryer” refers to a young rabbit under 16 weeks old. At that age, rabbits hit sexual maturity, which shifts both their texture and meat-to-bone ratio. Many homesteaders butcher at 8–10 weeks. My mixed meat lines don’t hit prime fryer size until around 12 weeks, especially since I raise them in grass tractors that get moved daily. They grow slower on forage than on commercial pellets, but they live how rabbits were meant to live—and that’s worth it to me.

After 16 weeks, a rabbit becomes a “roaster”—larger, with more yield, but requiring a different cooking approach. Roasters do best braised, pressure cooked, or ground for sausage and burgers.

These five fryers averaged just under 5 lbs each. It was a smaller litter from a newer doe, but they dressed out beautifully.

Step-by-Step: Post-Processing

Once processed, the rabbits go into cold water for a 24-hour soak—changing the water twice before bed and again the next morning. This helps draw out excess blood, especially around the neck. After rigor mortis passes (usually within 72–96 hours), the meat is ready to cook, freeze, can, or preserve.

How We Used 5 Rabbits: Yield Breakdown

From this batch, we prepared:

  • ✅ 6 lbs of stir-fry meat (portioned into 1-lb freezer packs)

  • ✅ 1 pack of “Wabbit Wings” – forelegs and shoulders cleaned and prepped for quick meals

  • ✅ Teriyaki jerky from belly flaps and tenderloins (jerky marinade recipe here)

  • ✅ 1 gallon of bone broth, simmered overnight and pressure canned (bone broth method here)

  • ✅ Raw dog treats from ribs and backbones

  • ✅ Air-fried offal – hearts, livers, and kidneys, lightly seasoned with salt and pepper

Offal is highly nutritious, mild in flavor, and honestly, a treat around here. We love it with rice and seasonal veggies or southern-style with mac and cheese and fluffy dinner rolls.

Rabbit Is a Homestead Workhorse

Rabbit meat is incredibly versatile. We:

  • Grind it for sausage

  • Mix it with venison for burgers

  • Can it for shelf-stable meals

  • Make stew, soup, jerky, salad, tacos, and more

We’ve even eaten it straight from the jar during power outages—quick, nourishing, and satisfying. When raised well, rabbit is one of the most affordable, efficient, and beginner-friendly protein sources you can grow on a small homestead.

So… What Does It Taste Like?

Let’s just say it:
Yes. It tastes like chicken. Only better.

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