Meat
Whole
Whole rabbit means the intact carcass or major joint before further breakdown—used when cooks joint at home or roast large pieces. Lean mild pale meat is more herbaceous when wild and milder when farmed. Season well, protect lean surfaces with fat if needed, and choose roasting versus braising by the animal’s age and collagen. Rest before carving. Low fat means baste, sauce or braise; check wild animals for shot.
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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 11.3 g
- Saturated Fat 5.01 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.05 g
- Cholesterol 73.1 mg
- Sodium 60.8 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 56.4 g
- Energy 192 kcal
- Water 56.4 g
- Protein 22.7 g
- Fat 11.3 g
- Saturated Fat 5.01 g
- Monounsaturated Fat 4.85 g
- Polyunsaturated Fat 1.05 g
- Omega-3 0.11 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.73 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 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 360 mg
- Major Minerals 359 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.1 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: 4.73 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Whole form averages edible parts as typically consumed.
History
As rabbit cookery specialised, whole was portioned and sold ready for the pan. Slow-food kitchens revived whole-rabbit jointing and saddle roasts.
Slow-food kitchens revived whole-rabbit jointing and saddle roasts; whole of rabbit took a named place in that kitchen trade.
Farmed rabbit offered mild consistent meat for urban butchers. Cooks treated whole of rabbit as a cut with its own timing and sides.