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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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.