Meat
Mince
Rabbit mince is finely ground meat for sauces, pies, kofta and stuffings—everyday form of this lean or game animal. Lean mild pale meat is more herbaceous when wild and milder when farmed. Brown without steaming, drain excess liquid if watery, build flavour with aromatics from mustard, lardons, white wine, thyme, olives and prunes.
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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 12.3 g
- Saturated Fat 4.82 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.01 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.9 mg
- Sodium 58.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.1 g
- Water 56.4 g
- Energy 203 kcal
- Water 56.4 g
- Protein 22.1 g
- Fat 12.3 g
- Saturated Fat 4.82 g
- Monounsaturated Fat 5.01 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.38 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 9 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.33 mg
- Vitamin K 1.6 µg
- Minerals 390 mg
- Major Minerals 389 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.38 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.46 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 9 · vitamin-d: 0.2 · vitamin-e: 0.33 · vitamin-k: 1.6 ·
Minerals
Mince of Rabbit: composition reflects this culinary part relative to the whole ingredient.
History
Mediterranean cultures raised and hunted rabbits for pot and spit; mince of rabbit took a named place in that kitchen trade.
French mustard rabbit and Spanish rice dishes codified classic treatments. Cooks treated mince of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, mince was portioned and sold ready for the pan. Slow-food kitchens revived whole-rabbit jointing and saddle roasts.