We prepared this rabbit on the grill and were amazed at how tender and delicious it was! Rabbit (conejo) graces the tables in restaurants across Spain and is a classic part of Valencian paella. Having tried our fair share of rabbit in Spain, we were very impressed at how flavorful and succulent these rabbits are.

Rabbit is a classic ingredient in Valencian paella and is delicious chargrilled. It can also be roasted or stewed.

Coming from Valladolid in the region of Castilla y León, these rabbits are raised on an all vegetarian diet, and they are never fed antibiotics or hormones. They are certified Halaal and the company has received the highest ISO certification for quality, safety and traceability.

The whole rabbit will arrive raw and frozen, without the head. Simply thaw in the refrigerator, cut into pieces and season and you are ready to cook. If you can cut up a chicken, this will be a piece of cake!

The USDA recommends cooking all whole cuts of meat to 145°F as measured with a food thermometer placed in the thickest part of the meat.