Meat
Forequarter
Rabbit forequarter is the front half—shoulder, neck and related muscles for braising, mince and pot-roasts. Lean mild pale meat is more herbaceous when wild and milder when farmed. Joint into manageable pieces, match each muscle to moist heat, and save bones for stock. Flavour runs deep on hard-working meat.
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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 12.2 g
- Saturated Fat 4.79 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.8 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.5 mg
- Sodium 60.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.9 g
- Water 61.1 g
- Energy 205 kcal
- Water 61.1 g
- Protein 21.9 g
- Fat 12.2 g
- Saturated Fat 4.79 g
- Monounsaturated Fat 4.8 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 39 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.07 mg
- Vitamin B5 — Pantothenic Acid 0.66 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.6 µg
- Minerals 304 mg
- Major Minerals 302 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.07 · vitamin-b5-pantothenic-acid: 0.66 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.6 ·
Minerals
Forequarter of Rabbit: composition reflects this culinary part relative to the whole ingredient.
History
Medieval warren management supplied rabbits to European kitchens; forequarter of rabbit took a named place in that kitchen trade.
Farmed rabbit offered mild consistent meat for urban butchers. Cooks treated forequarter of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, forequarter was portioned and sold ready for the pan. Medieval warren management supplied rabbits to European kitchens.