Meat
Hindquarter
Rabbit hindquarter is the rear leg primal—roasting joints, steaks and trim for mince depending on fabrication. Lean mild pale meat is more herbaceous when wild and milder when farmed. Separate prime roasting muscles from sinewy trim. Young animals roast; older ones braise. Rest roasts well before carving.
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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 11.8 g
- Saturated Fat 5.23 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.01 g
- Cholesterol 71.2 mg
- Sodium 62.1 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.2 g
- Water 61.8 g
- Energy 208 kcal
- Water 61.8 g
- Protein 23.2 g
- Fat 11.8 g
- Saturated Fat 5.23 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.01 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.65 mg
- Vitamin B5 — Pantothenic Acid 0.61 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 422 mg
- Major Minerals 420 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 71.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.65 · vitamin-b5-pantothenic-acid: 0.61 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.9 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Hindquarter of Rabbit: composition reflects this culinary part relative to the whole ingredient.
History
As rabbit cookery specialised, hindquarter was portioned and sold ready for the pan. Medieval warren management supplied rabbits to European kitchens.
Medieval warren management supplied rabbits to European kitchens; hindquarter of rabbit took a named place in that kitchen trade.
Mediterranean cultures raised and hunted rabbits for pot and spit. Cooks treated hindquarter of rabbit as a cut with its own timing and sides.