Know what’s on your plate
Rabbit meat
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 188 kcal —
- Protein 20 g 41%
- Carbohydrate 0.6 g 0%
- Fat 12 g 15%
- Saturated fat 4.7 g 24%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 54.4 mg 2%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 0 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 0 µg 0%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.18 mg 14%
- Niacin (B3) 10.4 mg 65%
- Pantothenic acid (B5) 1.1 mg 22%
- Vitamin B6 0.18 mg 11%
- Vitamin B12 2.9 µg 121%
Minerals
- Calcium 13 mg 1%
- Iron 1.6 mg 9%
- Magnesium 19 mg 5%
- Phosphorus 213 mg 17%
- Potassium 330 mg 7%
- Zinc 1.6 mg 14%
- Copper 0.15 mg 17%
- Manganese 0.03 mg 1%
- Selenium 15.6 µg 28%
- Iodine 1.5 µg 1%
Similar foods
- Domestic rabbit meatraw133 kcal / 100 g
- Wild rabbit meatraw108 kcal / 100 g
- Farm rabbit meatraw131 kcal / 100 g
- Domesticated rabbitraw174 kcal / 100 g
- Rabbitraw124 kcal / 100 g
- Hare meatmeat, raw111 kcal / 100 g
- Rabbit liverraw134 kcal / 100 g
- Wild rabbitraw125 kcal / 100 g
- Hareraw113 kcal / 100 g
- Whole rabbitraw118 kcal / 100 g
Questions about Rabbit meat
How do you cook rabbit so it stays tender?
Rabbit is lean, so it can dry out if roasted quickly. Brown the pieces, then braise them gently with stock, wine or cider and a lid for about 1–1½ hours, until the meat is tender; add a little liquid if the pan dries.
What temperature should rabbit reach when it is cooked?
Cook rabbit until the thickest part reaches 71 °C, keeping the thermometer away from bone. If you are braising it, the meat should also be tender enough to pull away easily.
How do you make rabbit stew?
Brown jointed rabbit with bacon or pancetta, then soften onion, carrot and celery in the same pan. Add stock and a splash of cider or white wine, cover and simmer gently for about 1–1½ hours; stir in mustard or cream near the end if you like.
What flavours go well with rabbit?
Rabbit pairs particularly well with mustard, garlic, thyme, rosemary, bay, mushrooms and bacon. Serve it with mash, polenta or crusty bread to catch the braising juices.
How long does raw rabbit keep in the fridge?
Keep raw rabbit covered on the bottom shelf of the fridge and cook it within one to two days of buying. Freeze it sooner if you will not use it in that time, and thaw it in the fridge rather than on the worktop.
Can you freeze cooked rabbit?
Yes. Cool it promptly, pack it airtight with a little of its cooking sauce, and freeze; use it within about three months for best quality. Defrost in the fridge and reheat until piping hot throughout.
Is rabbit meat healthier than hare?
Rabbit in this listing has 12 g fat and 20 g protein per 100 g; hare has 2.67 g fat and 21.6 g protein. The cut and preparation affect what ends up on your plate.
Is rabbit meat a good source of protein?
Yes: a 100 g portion provides 20 g protein. It also provides 10.4 mg niacin per 100 g.
Source: ANSES–Ciqual (France) 34001 · per 100 g · carbohydrate per EU label, fibre excluded
