Meat
Shoulder
Rabbit shoulder is collageneous forequarter meat—best braised, pulled, minced or slow-roasted until yielding. Lean mild pale meat is more herbaceous when wild and milder when farmed. Brown well, add liquid and aromatics, cook until a spoon meets little resistance. Deep flavour for ragù, curry and pies with 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 12.7 g
- Saturated Fat 4.99 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 72.2 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 22 g
- Water 58 g
- Energy 212 kcal
- Water 58 g
- Protein 22 g
- Fat 12.7 g
- Saturated Fat 4.99 g
- Monounsaturated Fat 4.92 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.72 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 9.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 462 mg
- Major Minerals 460 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.72 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 9.4 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Shoulder of Rabbit: composition reflects this culinary part relative to the whole ingredient.
History
French mustard rabbit and Spanish rice dishes codified classic treatments; shoulder of rabbit took a named place in that kitchen trade.
Slow-food kitchens revived whole-rabbit jointing and saddle roasts. Cooks treated shoulder of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, shoulder was portioned and sold ready for the pan. French mustard rabbit and Spanish rice dishes codified classic treatments.