Respecting the Whole Rabbit

At Carlton Hill Farm we make use of every part of the rabbit. Nothing goes to waste because each piece has value, whether it ends up on our table, in the garden, or feeding our animals who live and work alongside us.

Meat
We process our rabbits at 12 weeks of age because at that point they reliably yield about 3 pounds dressed weight. The meat is very lean, high in protein, and has a mild flavor that works well in many different meals. We especially love smoked rabbit or rabbit cooked in the slow cooker until tender. When we prepare a whole rabbit, we usually eat the whole hind legs as a meal, then shred the remaining meat into recipes like tacos, alfredo, soups, and more. A single rabbit stretches into many meals.

Organs
All of the organ meats are boiled. We eat some of the liver ourselves because it is nutrient rich and flavorful. The boiled liver, heart, and kidneys are also chopped and prepared for our dogs. Their meals start with a base of rice or potatoes mixed with rabbit or quail meat, then we pour rabbit broth over it and finish with the boiled organs. Our cat also loves the liver topped with a little rabbit broth. Every organ is put to use and nothing is wasted.

Bones and Frames
The bones and leftover frames are cooked down into broth. This broth feeds us at the table and also becomes part of our dogs’ meals. A long simmer draws out every bit of nutrition.

Feet, Tails, and Ears
Feet and tails are dehydrated into natural dog chews. The ears are dehydrated with the fur on and used as a treat. These parts that often end up in the trash elsewhere are put to good use here.

Pelts
The hides are dried into pelts. That process takes time and effort but it means the skins are not wasted. They can be kept whole or turned into crafts.

Manure
Even before harvest, rabbits give back. Their manure is one of the best natural fertilizers you can use. It is safe to apply directly in the garden and feeds the vegetables and flowers that in turn feed people in our community.

From start to finish, the rabbit provides. By using the whole animal we show respect for its life and close the loop without waste. This isn’t about getting a single cut of meat and discarding the rest. It’s about recognizing that every part has worth, whether it fills our table, nourishes our animals, or feeds the soil that grows our crops. The meat sustains us, the organs and broth keep our dogs and cat strong, the manure enriches the garden, the pelts are dried and kept for crafts or projects, and the feet, tails, and ears become natural chews and treats. Nothing is wasted. This is the way farming should be done, with care for the cycle that ties animals, people, and land together.