Meat
Rack
Rabbit rack is the rib section left as a roast—showpiece bones, tender eye meat, ideal for high-heat roasting when the animal is not too mature. Lean mild pale meat is more herbaceous when wild and milder when farmed. French the bones if presenting, roast to a pink finish if appropriate for the species, rest well. Carve into cutlets at the table with mustard, lardons, white wine, thyme, olives and prunes.
Track this ingredient
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 11.6 g
- Saturated Fat 5.15 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.96 g
- Cholesterol 66.6 mg
- Sodium 59.9 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 63.5 g
- Energy 205 kcal
- Water 63.5 g
- Protein 21.8 g
- Fat 11.6 g
- Saturated Fat 5.15 g
- Monounsaturated Fat 4.99 g
- Polyunsaturated Fat 0.96 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.2 mg
- Vitamin B5 — Pantothenic Acid 0.56 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.27 mg
- Vitamin K 1.3 µg
- Minerals 423 mg
- Major Minerals 422 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 66.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.2 · vitamin-b5-pantothenic-acid: 0.56 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.27 · vitamin-k: 1.3 ·
Minerals
Rack of Rabbit: composition reflects this culinary part relative to the whole ingredient.
History
As rabbit cookery specialised, rack was portioned and sold ready for the pan. French mustard rabbit and Spanish rice dishes codified classic treatments.
French mustard rabbit and Spanish rice dishes codified classic treatments; rack of rabbit took a named place in that kitchen trade.
French mustard rabbit and Spanish rice dishes codified classic treatments. Cooks treated rack of rabbit as a cut with its own timing and sides.