Meat
Rabbit
Rabbit is a mild, lean white-to-pale meat with a fine texture and subtle sweetness, often compared to chicken but with a slightly firmer grain. Farmed rabbit is tender and clean; wild rabbit is leaner and more aromatic. Whole animals, saddles, and legs suit roasting, braising, and classic European stews. From French lapin à la moutarde to Italian coniglio and Spanish conejo al ajillo, rabbit remains a staple of country cooking and specialty butchers. Young fryers cook quickly; larger roasters benefit from moist heat and gentle seasoning.
Also known as: Lapin, Coniglio, Conejo
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.6 g
- Saturated Fat 5.24 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.97 g
- Cholesterol 67.3 mg
- Sodium 61.8 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 20.7 g
- Water 63 g
- Energy 200 kcal
- Water 63 g
- Protein 20.7 g
- Animal Protein 19.6 g
- Fat 11.6 g
- Saturated Fat 5.24 g
- Monounsaturated Fat 5.12 g
- Polyunsaturated Fat 0.97 g
- Trans Fat 0.2 g
- Vitamins 45.4 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.56 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.47 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.2 µg
- Vitamin B12 — Cobalamin 3.3 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
- Minerals 369 mg
- Major Minerals 358 mg
- Trace Minerals 11.1 mg
- Salt 0.15 g
- Sodium Chloride 0.15 g
- Cholesterol 67.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 3.3 · vitamin-a: 20 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.56 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.47 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.2 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·
Minerals
Sodium: 61.83 · Potassium: 228 · Calcium: 68 · Iron: 3.8 · Zinc: 2.3 · Iodine: 5 ·
Muscle meat is protein-dense with variable marbling fat.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Rabbits native to the Iberian Peninsula were managed and later domesticated, spreading across the Mediterranean with Roman and medieval trade.
Monastic and manorial warren systems supplied rabbit meat across medieval Europe.
Intensive rabbit farming for meat and fur expanded in France, Italy, and later globally.
Specialty and farm-to-table markets revived interest in rabbit as a sustainable lean protein.