Roasted rabbit with herbs
Roasted rabbit with herbs is a classic European dish, particularly popular in French, Italian, and Eastern European cuisines, where a whole or quartered rabbit is marinated and slow-roasted with aromatic herbs like rosemary, thyme, and sage. The dish is known for its tender, lean meat infused with earthy, savory flavors.
🍽️ Nutrition at a glance
This dish is exceptionally high in protein and low in carbohydrates, making it a nutrient-dense option. A typical serving provides a significant amount of B vitamins, iron, and phosphorus, with a rough calorie ballpark of 250-350 kcal per 150g serving.
Nutrition breakdown
| Calories | 290 kcal |
| Protein | 42 g |
| Carbs | 1 g |
| Fat | 13 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 85 mg |
| Niacin (B3) | 12 mg |
| Phosphorus | 280 mg |
| Selenium | 25 µg |
| Vitamin B6 | 0.5 mg |
| Potassium | 420 mg |
| Iron | 2.1 mg |
| Zinc | 2.8 mg |
| Vitamin B12 | 0.8 µg |
Per 1 serving (150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, rabbit was historically a common and affordable protein in rural Europe, often prepared for family meals or festive occasions. Nutritionally, rabbit meat is one of the leanest and most sustainable animal proteins, with a very favorable protein-to-fat ratio.
