Rabbit: Lean, High-Protein Game Meat

Rabbit is a **lean white game meat** from farmed or wild rabbits. It has a **mild, slightly sweet flavor** and a fine grain, similar to chicken but leaner. Common cuts include **legs, saddle/loin and shoulders**.

Per 100 g cooked: **~160–175 kcal**, **~30–33 g protein**, **~3–5 g fat** (mostly unsaturated), **vitamin B12**, **niacin (B3)**, **selenium**, **phosphorus** and **iron**. Naturally **low in sodium** and **zero carbs**.

- **High-quality lean protein:** Supports muscle maintenance with fewer calories. - **B12 & iron:** Help red blood cell formation and energy. - **Selenium & phosphorus:** Antioxidant support and bone health. - **Low saturated fat:** Heart-friendly when prepared with healthy fats.

- **Very lean → can dry out:** Needs moist heat or added fat (olive oil, butter, pancetta). - **Small bones:** Take care when serving, especially to children. - **Wild game safety:** Risk of pathogens (e.g., *Francisella tularensis*)—**cook thoroughly** and avoid cross-contamination. - **Allergy/sensitivity:** Rare but possible.

- **Braise or stew** with aromatics, stock and wine (classic **rabbit in mustard**). - **Roast/bake** legs after marinating; baste with fat. - **Rillettes & terrines**: slow-cook, shred and bind with fat. - **Grill/quick sauté** for loin; keep medium and rest briefly. - **Pairings:** mustard, garlic, rosemary, thyme, olives, pancetta, white wine, prunes.

Brine 4–6 hrs (3% salt) or marinate with oil and acid for juicier results. Cook to an **internal temp of ~74 °C / 165 °F** for safety, especially for wild rabbit.