Meat
Heart
Rabbit heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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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 7.55 g
- Saturated Fat 3.37 g
- Trans Fat 0.2 g
- Monounsaturated Fat 3.5 g
- Polyunsaturated Fat 0.68 g
- Cholesterol 137 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 24.6 g
- Water 60.1 g
- Energy 166 kcal
- Water 60.1 g
- Protein 24.6 g
- Fat 7.55 g
- Saturated Fat 3.37 g
- Monounsaturated Fat 3.5 g
- Polyunsaturated Fat 0.68 g
- Omega-3 0.07 g
- Trans Fat 0.2 g
- Vitamins 240 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 1.4 mg
- Vitamin B3 — Niacin 11.1 mg
- Vitamin B5 — Pantothenic Acid 3.65 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 26.8 µg
- Vitamin B9 — Folate 177 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 328 mg
- Major Minerals 326 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 137 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 1.4 · vitamin-b3-niacin: 11.08 · vitamin-b5-pantothenic-acid: 3.65 · vitamin-b6: 0.36 · vitamin-b7-biotin: 26.8 · vitamin-b9-folate: 176.8 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
French mustard rabbit and Spanish rice dishes codified classic treatments. Cooks treated heart of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, heart 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; heart of rabbit took a named place in that kitchen trade.