I used to sell a lot to Pub/Restaurants , Ring up and ask to speak to Chef (no one else) tell him/her that you have Wild Rabbits caught to-day at ( a local well Beauty spot eg Winsor Park ) as they like to put Sourced from on their Menu or specials board , if they want some it will usually be 12/20 , Give them all Doe Rabbits with no bruising , this can be done by soaking over Night in Salted Water with a dash of Vinegar this is handy for thawing out Frozen Rabbits you sling in to fill your order , make sure your Rabbits Flaps are Trimmed and the legs are severed below the Knee on the back