Meat
Bone
Rabbit bones and frames build stock—collagen, residual meat and savoury juices. Lean mild pale meat is more herbaceous when wild and milder when farmed. Roast first for brown stock or simmer gently for a lighter pot; strain and cool. Essential base for sauces in French, Spanish, Italian and British country cookery.
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Characteristics
Preparations
Traits
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 16 g
- Saturated Fat 6.41 g
- Trans Fat 0.2 g
- Monounsaturated Fat 6.41 g
- Polyunsaturated Fat 3.21 g
- Cholesterol 72.5 mg
- Sodium 61.3 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 30 g
- Water 48 g
- Energy 264 kcal
- Water 48 g
- Protein 30 g
- Fat 16 g
- Saturated Fat 6.41 g
- Monounsaturated Fat 6.41 g
- Polyunsaturated Fat 3.21 g
- Omega-3 0.39 g
- Trans Fat 0.2 g
- Vitamins 35.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.87 mg
- Vitamin B5 — Pantothenic Acid 0.53 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.25 mg
- Vitamin K 1.8 µg
- Minerals 576 mg
- Major Minerals 574 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.87 · vitamin-b5-pantothenic-acid: 0.53 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.8 · vitamin-d: 0.2 · vitamin-e: 0.25 · vitamin-k: 1.8 ·
Minerals
Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.
History
As rabbit cookery specialised, bone was portioned and sold ready for the pan. Slow-food kitchens revived whole-rabbit jointing and saddle roasts.
Medieval warren management supplied rabbits to European kitchens; bone of rabbit took a named place in that kitchen trade.
Farmed rabbit offered mild consistent meat for urban butchers. Cooks treated bone of rabbit as a cut with its own timing and sides.