Rabbit - A European Staple (Lapin)

Rabbit is the ultimate in sustainable meat. Rabbit is a lean, delicately-flavored meat with all the versatility of chicken. Rabbits are environmentally-friendly, easy to raise, and produce tender white meat that is considered the most nutritious protein by the USDA. When rabbit meat is on the menu, expect controversy to follow. It is socially acceptable to use farm animals, such as cows and chickens, as food; however, many people balk at the idea of eating rabbit. Despite this resistance to consuming rabbits, this lean meat serves as a healthful and nutritious alternative to beef and pork. Rabbit Nutrition (from Livestrong.com, Nicki Wolf, 5/31/15) Fat and Cholesterol Rabbit meat is relatively low in fat; each 3-ounce serving has 6.8 grams of fat, which accounts for 37 percent of the calories. Compared to beef and pork, rabbit is the clear choice -- 3 ounces of beef has 18.3 grams, and 3 ounces of pork has 8.2 grams. Your meal plan should ideally contain 44 to 78 grams of fat per day