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Rabbit


Rabbit
Hare
Skin Rabbit


The meat of rabbits is generally tender, light and delicate.  It closely resembles chicken in texture and flavor.  Rabbit does not need to be hung.  Though a country dish rabbit has never gained great popularity and notoriety in the U.S.  Rabbit can be baked with herbs, sautéed, grilled or fried.  Rabbit is found in many stew and even pie recipes in rural areas.

Belgium Hare Snowshoe Hare

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