Rabbit heart

A small firm muscular offal of a dark red colour, low-fat, with a delicate taste, for quick sauteing in butter with garlic, in warm salads and with pasta.

Rabbit heart is a small firm muscular offal of a dark red colour, low-fat, with a springy texture and a delicate taste without a sharp smell; it cooks quickly. It is quickly sauteed whole in butter with garlic and thyme, added to warm salads, with pasta and risotto, braised in a cream or wine sauce with other giblets and threaded onto skewers.

Calories, proteins, fats and carbohydrates per 100 g of product

By cooking method

Values below are per 100 g of the product in the selected preparation

Rabbit heart, Raw: Calories 140.0 kcal, Proteins 16.7 grams, Fats 7.4 grams, Carbohydrates 0.4 grams per 100 g of product.

Calories140.0 kcal

Proteins16.7 grams

Fats7.4 grams

Carbohydrates0.4 grams

Rabbit heart, Stewed: Calories 174.0 kcal, Proteins 24.9 grams, Fats 7.5 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories174.0 kcal

Proteins24.9 grams

Fats7.5 grams *

Carbohydrates0.0 grams

Yield: 100 g raw → 67 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Rabbit Heart PieRussian cuisine | Bakery and desserts

Rabbit heart pie is a rare and refined dish of Russian cuisine that combines sophistication with the warmth of homemade baking. Its origins trace back to rural traditions where every part of the animal was valued. The tender, crumbly dough with a hint of parmesan harmoniously complements the juicy filling of rabbit hearts stewed in cream with onions and bacon. The flavor of this pie is rich, soft, and slightly spicy thanks to pink pepper. This dish is suitable for special occasions when you want to surprise guests with an unconventional treat. It is served hot with herbs and a glass of white wine, enhancing its delicate meat notes. Rabbit heart pie is a true gastronomic discovery for connoisseurs of unusual flavors.

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