raw rabbit
Also known as: raw rabbit meat, raw bunny meat
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Also known as: raw rabbit meat, raw bunny meat
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw rabbit should be used within 1 to 2 days of purchase if kept refrigerated at 40°F (4°C) or below.
Yes, rabbit freezes very well. Wrap it tightly in plastic wrap and then foil, or use a vacuum sealer, to keep it fresh for up to 9 months.
Rabbit has a mild, slightly gamey flavor that is often compared to chicken but with a more concentrated earthy taste.
Chicken (especially thighs) or pheasant are the best substitutes due to similar texture and mild flavor profiles.
Look for meat that is pinkish-white, not grey or dark. The flesh should be firm to the touch and have a clean, fresh smell.
Yes, it is one of the leanest meats available, high in protein, and very low in cholesterol and fat compared to most red meats.
Rinse the carcass under cold water, pat dry, and joint it into pieces (legs, saddle, and shoulders) using a sharp knife or kitchen shears.
Because rabbit is very lean, it can become tough if overcooked or cooked too quickly. Low and slow methods like braising are best.
raw rabbit is a versatile ingredient found in cuisines around the world. With 114 calories per 100g and 21.8 grams of protein, it's a nutritious addition to many dishes.
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