Meat

Carcass

Rabbit carcass is the full or partial frame for butchery, roasting whole in small animals, or stock after meat is taken. Fabricate into primals while cold, or simmer bones after roasting for deep game stock. Label portions clearly—lean game rewards careful trim.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

AgedBroken DownBrothRoastedRoasted FirstStock

Traits

Bones And TrimmingsButcheryEconomicalRoast PotentialStock

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 266

Amount per 100 g

Total Fat 16.2 g
Saturated Fat 6.48 g
Trans Fat 0.2 g
Monounsaturated Fat 6.48 g
Polyunsaturated Fat 3.25 g
Cholesterol 71 mg
Sodium 63.2 mg
Salt 0.15 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 30.1 g
Water 48.3 g

Detailed nutrients

Energy 266 kcal
Water 48.3 g
Protein 30.1 g
Fat 16.2 g
- Saturated Fat 6.48 g
- Monounsaturated Fat 6.48 g
- Polyunsaturated Fat 3.25 g
  - Omega-3 0.39 g
- Trans Fat 0.2 g
Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.29 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
Minerals 544 mg
- Major Minerals 542 mg
  - Calcium 250 mg
  - Sodium 63.2 mg
  - Potassium 229 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.15 g
Cholesterol 71 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.29 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·

Minerals

Sodium: 63.18 · Potassium: 229 · Calcium: 250 · Iron: 1.5 ·

Bone itself is mineral matrix; culinary values reflect marrow and attached tissue more than pure bone.

History

1200

Mediterranean cultures raised and hunted rabbits for pot and spit; carcass of rabbit took a named place in that kitchen trade.

1800

French mustard rabbit and Spanish rice dishes codified classic treatments. Cooks treated carcass of rabbit as a cut with its own timing and sides.

2000

As rabbit cookery specialised, carcass was portioned and sold ready for the pan. Slow-food kitchens revived whole-rabbit jointing and saddle roasts.