Agriculture Reference
In-Depth Information
Microwave oven:
When defrosting rabbit in the microwave oven, plan to cook it immedi-
ately after thawing because some of the areas of the food may become warm and begin to
cook.
Safe cooking
• When roasting rabbit parts, set the oven temperature no lower than 325 degrees F. A
2-pound, cut-up rabbit should take about one hour to cook.
• A whole, 2- to 2 ½-pound rabbit should take about one to one and a half hours to roast.
Stuffing it will add about half an hour to the cooking time.
• Braising rabbit (cooking it in a small amount of liquid in a covered pan on the range or in
the oven) also takes about an hour. Rabbit can be broiled about 15 minutes on each side.
• For safety, USDA recommends cooking rabbit to an internal temperature of at least 160
degrees F. The use of a food thermometer is recommended to make sure your rabbit is
safe to eat.
•Itissafetocookfrozenrabbitintheovenorontherangeorgrillwithoutdefrostingitfirst,
though the cooking time may be about 50 percent longer.
• 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 two hours after cooking. Use within three to four days or
freeze.
Use frozen, cooked rabbit within four to six months for best quality.
Reheat leftovers to 165 °F.
Rabbits for Fur
Most rabbits can be harvested for their fur, as well as for meat, but some rabbits are particu-
larly raised for their pelts. The Angora rabbit is the best-known rabbit raised for its coat, but
the Rex is also known for producing a desirable fur. In many cases, rabbit fur is a byproduct
of the rabbit meat industry, but the rabbits killed for meat are often young and their fur is not
