Rabbit

Rabbit meat is well known for its high protein content. A 3-oz. serving of rabbit meat contains 28 g of protein, more than beef or chicken. Rabbit is also a concentrated source of iron. A serving contains more than 4 mg. Additionally, the meat provides a wide range of minerals. The highest levels include 204 mg of phosphorous and 292 mg of potassium. The calories in rabbit meat are low. A serving contains only 147 calories. Versatile Culinary Ingredient The meat from rabbit is white and tender, with a mild flavor. Chefs use the meat similarly to the meat of young chickens. Rabbit steaks and chops are served with pasta, rice and sauces. The meat adds protein to casseroles, meat pies and stir-fry dishes.