Meat

Fillet

Rabbit fillet (tenderloin) is the most tender muscle—very lean, best with quick high heat and careful rare-to-medium finishes. Lean mild pale meat is more herbaceous when wild and milder when farmed. Sear hard, rest briefly, sauce to compensate for low fat. Overcooking past medium ruins the luxury. Classic with mustard, lardons, white wine, thyme, olives and prunes.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BakedFreshGrilledPan FriedPoachedRawRoastedWhole

Traits

BonelessEven ThicknessFine GrainLeanMildPremiumQuick Cook

Nutrition

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

Nutrition Facts

Per 100 g edible portion

Calories 188

Amount per 100 g

Total Fat 11 g
Saturated Fat 4.81 g
Trans Fat 0.2 g
Monounsaturated Fat 4.82 g
Polyunsaturated Fat 1.04 g
Cholesterol 72.5 mg
Sodium 62.3 mg
Salt 0.16 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.1 g
Water 59.4 g

Detailed nutrients

Energy 188 kcal
Water 59.4 g
Protein 22.1 g
Fat 11 g
- Saturated Fat 4.81 g
- Monounsaturated Fat 4.82 g
- Polyunsaturated Fat 1.04 g
  - Omega-3 0.1 g
- Trans Fat 0.2 g
Vitamins 38.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.62 mg
- Vitamin B5 — Pantothenic Acid 0.5 mg
- Vitamin B6 0.33 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 9.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.34 mg
- Vitamin K 1.7 µg
Minerals 364 mg
- Major Minerals 362 mg
  - Calcium 35 mg
  - Sodium 62.3 mg
  - Potassium 265 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.16 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: 0.17 · vitamin-b3-niacin: 4.62 · vitamin-b5-pantothenic-acid: 0.5 · vitamin-b6: 0.33 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 9.3 · vitamin-d: 0.2 · vitamin-e: 0.34 · vitamin-k: 1.7 ·

Minerals

Sodium: 62.33 · Potassium: 265 · Calcium: 35 · Iron: 1.5 ·

Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.

History

5000 BCE

Slow-food kitchens revived whole-rabbit jointing and saddle roasts. Cooks treated fillet of rabbit as a cut with its own timing and sides.

1800

As rabbit cookery specialised, fillet was portioned and sold ready for the pan. Medieval warren management supplied rabbits to European kitchens.

2000

Slow-food kitchens revived whole-rabbit jointing and saddle roasts; fillet of rabbit took a named place in that kitchen trade.