Calories in Rabbit: Nutritional facts for Rabbit Types

One kilogram (1000g, 35.27 oz) of raw domestic rabbit meat contains 1730 calories. One kilogram (1000g, 35.27 oz) of cooked, stewed rabbit meat provides 2060 calories.

An average domestic rabbit yields 1 to 1.5 kg (2.2 to 3.3 lbs) of edible meat. If one rabbit provides 1.2 kg of meat, it offers 2076 calories from its meat.

Rabbit meat provides some health benefits like offering a very lean source of high-quality protein and supplying essential B vitamins due to its unique nutritional composition. A list of the rabbit meat benefits are shown below.

• Good Source of Lean Protein: Rabbit meat is high in protein and very low in fat compared to other common meats like beef, pork, and even chicken. This high protein content is essential for building and repairing tissues, muscle maintenance, and overall bodily function. (Dalle Zotte, A., 2002, "Perception of rabbit meat quality and major factors influencing the rabbit carcass and meat quality").
• Low in Fat and Saturated Fat: One of the key benefits of rabbit meat is its low fat content, particularly its low level of saturated fat. A diet low in saturated fat is beneficial for maintaining healthy cholesterol levels and supporting cardiovascular health. (Williams, P., 2007, "Nutritional composition of red meat" - while about red meat, it provides a comparative context for leanness).
• Rich in B Vitamins, especially B12: Rabbit meat is an excellent source of Vitamin B12, which is crucial for nerve function, red blood cell formation, and DNA synthesis. It also provides significant amounts of other B vitamins like niacin (B3) and B6, which are vital for energy metabolism.
• Good Source of Selenium and Phosphorus: Rabbit is a good source of selenium, a powerful antioxidant that helps protect cells from damage and supports thyroid function, and phosphorus, which is essential for bone health and energy production.
• Highly Digestible: The protein in rabbit meat is known to be highly digestible, which means the body can efficiently utilize its amino acids.
• Low in Sodium: Rabbit meat is naturally low in sodium, which is beneficial for maintaining healthy blood pressure.

Rabbit meat has been known to cause some unwanted effects such as the risk of "rabbit starvation" if consumed exclusively without other fat sources and a distinct gamey flavor that might not be for everyone. A list of the downsides of rabbit meat are shown below.

• Risk of "Rabbit Starvation" (Protein Poisoning): Because rabbit meat is extremely lean, a diet consisting solely of rabbit meat without any other source of fat or carbohydrates can lead to a condition known as protein poisoning, or "rabbit starvation." The body has a limited capacity to metabolize protein for energy, and an excess can put a strain on the liver and kidneys, leading to serious health issues. This is only a risk in survival situations where rabbit is the only food source. (Speth, J.D. & Spielmann, K.A., 1983, "Energy source, protein metabolism, and hunter-gatherer subsistence strategies").
• Gamey Flavor: Wild rabbit, and to a lesser extent farmed rabbit, can have a "gamey" flavor that may be unappealing to those accustomed to milder meats like chicken.
• Fine Bones: Rabbit contains many small, fine bones, which can make deboning and eating it more challenging than some other meats and can pose a choking hazard if not carefully prepared and eaten.
• Availability and Cost: In many Western countries, particularly the United States, rabbit meat is not a mainstream product. It can be difficult to find in regular supermarkets and is often more expensive than chicken or pork.
• Cultural Perception/Pet Association: In some cultures, rabbits are viewed primarily as pets rather than livestock, which can create a cultural or emotional barrier to their consumption.
• Potential for Disease in Wild Rabbits: Wild rabbits can carry diseases like tularemia ("rabbit fever"), which can be transmitted to humans through handling or consuming undercooked meat. It is essential to wear gloves when handling wild rabbits and to cook the meat thoroughly. (World Health Organization, "Tularemia").

Yes, rabbit meat is good for you and is considered a very healthy meat choice when part of a balanced diet. It is an excellent source of high-quality, lean protein and is notably lower in fat, saturated fat, and calories compared to many other common meats like beef, pork, and even the dark meat of chicken. (Dalle Zotte, A. & Szendrő, Z., 2011, "The role of rabbit meat as functional food"). Rabbit meat is also packed with essential nutrients, including an exceptional amount of Vitamin B12, other B vitamins like niacin, and important minerals such as selenium and phosphorus. (Pla, M., et al., 2004, "Chemical composition, cooking characteristics and sensory properties of rabbit meat from different carcass parts"). Its high digestibility and low sodium content further add to its health benefits. 

The calorie content of rabbit meat changes primarily based on whether it is from a domestic or wild animal, and to a lesser extent, the specific cut. Cooked domestic rabbit meat, which is the most common type available commercially, contains 206 calories per 100g when stewed. Wild rabbit meat is generally leaner due to the animal's active lifestyle and natural diet, which can result in a slightly lower calorie count, often in the range of 180 to 200 calories per 100g when cooked. The specific cut of the rabbit also influences the calorie content, though the differences between the lean muscle cuts are minimal. The loin, being the most tender part, is very lean and would be at the lower end of the calorie spectrum (around 190-210 calories per 100g cooked). Cuts like the leg and shoulder might have slightly more connective tissue and fat, placing them in a similar or slightly higher range (200-220 calories per 100g cooked). 

The cooking method will also impact the final calorie count; frying or cooking with significant amounts of oil would increase the calories, whereas stewing or roasting would result in values close to the baseline for the cooked meat itself.

The use of rabbit meat in desserts is nonexistent in any culinary practices. Rabbit is a savory meat with a distinct flavor that is entirely incompatible with the sweet profiles of desserts. There are no known or established dessert dishes that feature rabbit meat as an ingredient. 

Moist-heat cooking methods at lower temperatures for shorter times, such as stewing or braising, are generally the best for retaining the most nutrients in rabbit meat, particularly water-soluble B vitamins. Frying at high heat or roasting for very long periods can lead to greater nutrient degradation.

When rabbit meat is cooked, the rabbit macros become more concentrated per gram due to moisture loss. For example, 100g of raw rabbit has 21.8g of protein, while 100g of cooked, stewed rabbit has 33g of protein. Stewing helps to retain many nutrients, especially if the cooking liquid (broth) is consumed as part of the dish, as water-soluble vitamins (like B12 and B6) and minerals that leach into the liquid are ingested rather than discarded. The slow, moist heat of stewing or braising is also ideal for breaking down the connective tissue in rabbit meat without aggressively high temperatures that can destroy more delicate nutrients.

Rabbit tastes much like the lean, white meat of chicken, but with a slightly sweeter, richer, and more subtly "earthy" or "gamey" flavor. The intensity of this gamey note is more pronounced in wild rabbit compared to the very mild taste of farmed rabbit. In terms of texture, rabbit meat is fine-grained, tender (especially from farmed rabbits), and very lean. Because it lacks significant fat marbling, it is important to cook it using methods that preserve moisture, such as stewing or braising, to prevent it from becoming dry.

The origin of rabbit as a significant food source for humans dates back to ancient times, with the European rabbit (Oryctolagus cuniculus) being native to the Iberian Peninsula (modern-day Spain and Portugal). The Romans were among the first to systematically farm rabbits for food, a practice known as cuniculature. They kept rabbits in walled enclosures called "leporaria." Roman legions are credited with introducing rabbits to many other parts of Europe as a convenient and fast-reproducing food source. Throughout the Middle Ages, monks in France are believed to have further refined the domestication process, raising rabbits within monastery walls. Rabbit meat became an important and accessible protein source across Europe, valued for its lean meat and the versatility of its preparation. 

A classic dish that highlights the long history of rabbit in European food preparation is "Coniglio alla Cacciatora," or Hunter's Style Rabbit, from Italy. This rustic dish involves braising pieces of rabbit with onions, herbs (like rosemary), garlic, and often tomatoes and wine. The name itself, "cacciatora," suggests a dish prepared with simple and readily available ingredients that a hunter might have on hand.