Meat
Ground
Ground rabbit is minced meat for burgers, sauces, meatballs and pies. Lean mild pale meat is more herbaceous when wild and milder when farmed. Very lean species need added fat for juiciness. Keep cold, season boldly with mustard, lardons, white wine, thyme, olives and prunes, do not overwork patties, cook thoroughly in mixed dishes.
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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 11.9 g
- Saturated Fat 5.25 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 74 mg
- Sodium 56.9 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.4 g
- Water 58.8 g
- Energy 189 kcal
- Water 58.8 g
- Protein 21.4 g
- Fat 11.9 g
- Saturated Fat 5.25 g
- Monounsaturated Fat 5.05 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 38 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.78 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 8.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.3 mg
- Vitamin K 1.5 µg
- Minerals 458 mg
- Major Minerals 457 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 74 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.78 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 8.1 · vitamin-d: 0.2 · vitamin-e: 0.3 · vitamin-k: 1.5 ·
Minerals
Ground of Rabbit: composition reflects this culinary part relative to the whole ingredient.
History
Farmed rabbit offered mild consistent meat for urban butchers; ground of rabbit took a named place in that kitchen trade.
Farmed rabbit offered mild consistent meat for urban butchers. Cooks treated ground of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, ground was portioned and sold ready for the pan. Farmed rabbit offered mild consistent meat for urban butchers.