MissE
Crowing
Roasters are nice because they provide more servings and have better flavor, in my opinion, and even at 16-20 weeks are much more tender than a wild rabbit. Being able to use the pelt is an added bonus.If I'm pelting, I prefer a minimum of 16 weeks of age, 12 weeks is the absolute earliest. This provides a "roaster" carcass, as its too tough to fry. It is perfectly fine for a crockpot or oven, even soups. And the pelt is thick enough not to tear easily.
For older rabbits, such as retired breeders, dry pack pressure can them. Deboned or not, they make their own juice in the jar, and it is amazing! They also grind well. You haven't lived until you've make tacos out of ground rabbit.