Game meat, rabbit, domesticated, composite of cuts, raw
Whole food · Lamb, Veal, and Game Products
Photo: Wikipedia
Domesticated rabbit meat is a lean, delicate protein with a fine-grained, tender texture and a mild, subtly sweet flavor reminiscent of a cross between chicken and pork. Nutritionally, it's a powerhouse of high-quality protein with virtually no carbohydrates and a low fat content, making it exceptionally lean for its calorie count.
Calorie split: 62% protein · 0% carbs · 38% fat
↓ Full nutrition💚 Why it's loved
People love rabbit for its clean, versatile flavor that readily absorbs herbs and sauces, and its tender texture when cooked properly. It holds deep cultural significance in many cuisines, from French and Italian stews to festive Spanish and Portuguese dishes.
⚠️ Watch-outs & how to enjoy it better
Rabbit is extremely lean, which means it can become tough and dry if overcooked, a common pitfall for the inexperienced. It is also a niche meat with limited availability in some regions, and its mild flavor can be off-putting to those accustomed to stronger, fattier meats. To counteract dryness, use moist-heat cooking methods like braising or stewing, or marinate before grilling, and always monitor internal temperature carefully.
Key benefits
- Extremely high in protein for muscle maintenance and repair.
- Very low in fat, especially saturated fat, compared to other red meats.
- Rich in essential minerals like selenium and phosphorus.
- A good source of B vitamins, particularly B12 and niacin.
- Low-calorie density supports weight management goals.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Rabbit meat is one of the few meats that is considered 'white meat' when young (from the loin) and 'red meat' when from the hind legs or older animals, due to differences in myoglobin content.
Full nutrition (USDA data · scales with serving)
| Water | 72.8 g |
| Energy | 136 kcal |
| Energy | 569 kj |
| Protein | 20.1 g |
| Total lipid (fat) | 5.5 g |
| Ash | 0.72 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 1.6 mg |
| Magnesium, Mg | 19.0 mg |
| Phosphorus, P | 213 mg |
| Potassium, K | 330 mg |
| Sodium, Na | 41.0 mg |
| Zinc, Zn | 1.6 mg |
| Copper, Cu | 0.14 mg |
| Manganese, Mn | 0.03 mg |
| Selenium, Se | 23.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.10 mg |
| Riboflavin | 0.15 mg |
| Niacin | 7.3 mg |
| Pantothenic acid | 0.80 mg |
| Vitamin B-6 | 0.50 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Vitamin B-12 | 7.2 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.7 g |
| SFA 14:0 | 0.15 g |
| SFA 16:0 | 1.3 g |
| SFA 18:0 | 0.26 g |
| Fatty acids, total monounsaturated | 1.5 g |
| MUFA 16:1 | 0.18 g |
| MUFA 18:1 | 1.3 g |
| Fatty acids, total polyunsaturated | 1.1 g |
| PUFA 18:2 | 0.86 g |
| PUFA 18:3 | 0.22 g |
| Cholesterol | 57.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.27 g |
| Threonine | 0.90 g |
| Isoleucine | 0.95 g |
| Leucine | 1.6 g |
| Lysine | 1.8 g |
| Methionine | 0.50 g |
| Cystine | 0.25 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.71 g |
| Valine | 1.0 g |
| Arginine | 1.2 g |
| Histidine | 0.56 g |
| Alanine | 1.2 g |
| Aspartic acid | 2.0 g |
| Glutamic acid | 3.2 g |
| Glycine | 1.1 g |
| Proline | 0.98 g |
| Serine | 0.89 g |
FAQ
Is rabbit meat gamey?
No. Domesticated rabbit has a very mild, clean flavor, much milder than wild game. It is often described as a cross between chicken and pork, with a slightly sweeter note.
How do I prevent rabbit from drying out?
The key is low-and-slow, moist cooking. Braise, stew, or slow-roast it. If grilling or pan-searing, marinate first and use a meat thermometer to pull it at 145°F (63°C), then let it rest.
What's a good substitute if I can't find rabbit?
For similar texture and leanness, use chicken thighs or pork loin. For a stew, chicken legs are the closest match in cooking time and behavior.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.36 kcal/g · 59% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.12 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.