Rabbit

Introduction:

Rabbit meat is light, tender and lean. It is clearly different from the dark, strong and spicy rabbit meat. Its taste is reminiscent of chicken.

Use/Preparation:

Rabbit meat can be braised, grilled or roasted.

Health:

Rabbit meat is low in fat, rich in protein, B vitamins and iron and magnesium.

Alternatives:

Chicken meat is low in fat, high in protein and has a mild taste reminiscent of rabbit.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	136/569
Fat	5,6 g
Healthy fatty acids	1,7 g
Carbohydrates	0 g
Sugar	0 g
Protein	20 g
Salt	0 g