Know what’s on your plate
Rabbit
Calories & nutrition facts
raw, meat only
Nutrition facts
Per 100 g% DV- Calories 137 kcal —
- Protein 22 g 44%
- Carbohydrate 0 g 0%
- Fat 5.5 g 7%
- Saturated fat 2.1 g 11%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 67 mg 3%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 0 mg 0%
- Vitamin E 0.13 mg 1%
- Thiamin (B1) 0.1 mg 8%
- Riboflavin (B2) 0.19 mg 15%
- Niacin (B3) 8.4 mg 53%
- Pantothenic acid (B5) 0.8 mg 16%
- Vitamin B6 0.5 mg 29%
- Biotin (B7) 1 µg 3%
- Folate (B9) 5 µg 1%
- Vitamin B12 10 µg 417%
Minerals
- Calcium 22 mg 2%
- Iron 1 mg 6%
- Magnesium 25 mg 6%
- Phosphorus 220 mg 18%
- Potassium 360 mg 8%
- Zinc 1.4 mg 13%
- Copper 0.06 mg 7%
- Manganese 0.01 mg 0%
- Selenium 17 µg 31%
Similar foods
- Rabbit meatraw188 kcal / 100 g
- Domesticated rabbitraw174 kcal / 100 g
- Wild rabbitraw125 kcal / 100 g
- Whole rabbitraw118 kcal / 100 g
- Domestic rabbit meatraw133 kcal / 100 g
- Harewhole, raw115 kcal / 100 g
- Hare meatmeat, raw111 kcal / 100 g
- Chickenmeat and skin, raw173 kcal / 100 g
- Duckraw, meat only, weighed with fat, skin and bone38 kcal / 100 g
- Lamblean only, raw, average, extra trimmed148 kcal / 100 g
Questions about Rabbit
How do you cook rabbit without it drying out?
Rabbit is lean, so it is best cooked gently with moisture: brown the pieces, then cover and braise them in stock or wine at a low simmer for about 1–1½ hours, until tender. For a whole rabbit, joint it first so the pieces cook more evenly.
What temperature should rabbit reach when it is cooked?
Cook rabbit until the thickest part reaches 71 °C, avoiding the bone when you check. If you are braising it, the meat should also be tender enough to pull easily from the bone.
How long does fresh rabbit keep in the fridge?
Keep fresh rabbit covered on the bottom shelf of the fridge and cook it within 1–2 days. Freeze it sooner if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
What goes well with rabbit?
Rabbit pairs especially well with mustard, white wine, garlic, thyme, rosemary and mushrooms. Serve a braise with mashed potatoes or crusty bread to catch the sauce.
What is rabbit à la moutarde?
Rabbit à la moutarde is a French-style dish in which rabbit pieces are coated with mustard, browned, then gently cooked with wine, stock and cream. Add the cream near the end so the sauce stays smooth.
Can you substitute chicken for rabbit in a recipe?
Yes: chicken thighs are the closest practical substitute in a stew or braise because they stay moist during slow cooking. They usually need less time than rabbit, so check tenderness and temperature earlier.
Is rabbit meat leaner than hare?
Rabbit has 5.5 g fat per 100 g, compared with 3 g in hare. Hare is also slightly higher in protein: 22 g per 100 g, against 22 g in rabbit.
Is rabbit a good source of vitamin B12?
Yes. Rabbit is high in vitamin B12, with 10 µg per 100 g; a cooked portion of about 100 g provides a substantial amount.
Source: CoFID (UK) 18-387 · per 100 g · carbohydrate per EU label, fibre excluded
