Some asked on facebook "Why do you let the meat sit before putting in the freezer?"
My answer: Some people let the meat age for 12 to 24 hours before freezing. The aging period allows enzymes in the meat to begin a tenderizing process which is helpful because the meat is so low in fat. It also helps the flavor. After the skinning and gutting, I would put the meat on ice to chill in an ice chest while I process a few more. After a while I got back and get one of the chilled carcasses and get it ready for a freezer bag. Then I take the freezer bags and let them sit in the refrigerator for 12 to 24 hours. Then move to the freezer.
It is important that all the rabbit be thoroughly chilled before going into the refrigerator. Spread the bags around so they all stay cool or a warm body in one of the bags could start to spoil! Same for putting in the freezer. Be sure to spread the bags around for a day or two so they all get frozen, then you can pile them together in the freezer.
One more thing, a lot of folks do not age the meat. I've done it both ways. I prefer to age it if I have time.
Other people will do it differently. Your mileage may vary. Void where prohibited.
