Place rabbit in a pot with enough water to cover it. Bring to a boil then reduce heat to a simmer. Cook for about 30 minutes or until fully cooked (internal temp is 165°F). Remove the rabbit from the water and allow it to cool to room temperature. Reserve the broth.

Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone mat.

Shred the rabbit meat. Discard the bones. Place 1 cup of the shredded meat in a food processor.

Add ½ cup broth, pumpkin, egg, and melted coconut oil. Process into a smooth batter.

Add the flour and process until a dough forms.

Roll out the dough on a floured surface until about 1/4” thick. Using your favorite cookie cutter, cut out shapes, and place the cutout on the prepared baking sheet. Gather scraps, reroll and cut the dough until it is used up.

Bake the treats for 15-18 minutes, until golden and crunchy. Allow them to cool completely.