Rabbit mince

Ground rabbit meat, light pink and very lean, with a tender structure and a delicate taste, for dietary cutlets, meatballs, pates, terrine and ravioli filling.

Rabbit mince is ground rabbit meat, light pink, very lean, with a tender fibrous structure, a delicate taste and a light game aroma, usually needing added fat, cream or pork for juiciness. It is used for dietary cutlets, meatballs, quenelles, pates, terrine, ravioli filling, dumplings, cabbage rolls and roulades, and also in children's and therapeutic nutrition.

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 mince, Raw: Calories 136.0 kcal, Proteins 20.1 grams, Fats 5.6 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories136.0 kcal

Proteins20.1 grams

Fats5.6 grams

Carbohydrates0.0 grams

Rabbit mince, Stewed: Calories 206.0 kcal, Proteins 30.4 grams, Fats 8.4 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories206.0 kcal

Proteins30.4 grams

Fats8.4 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 66 g cooked

Rabbit mince, Baked: Calories 197.0 kcal, Proteins 29.1 grams, Fats 8.1 grams, Carbohydrates 0.0 grams per 100 g of product.

Calories197.0 kcal

Proteins29.1 grams

Fats8.1 grams

Carbohydrates0.0 grams

Yield: 100 g raw → 69 g cooked

Data: USDA FoodData Central

Recipes with this ingredient

Trophy with rabbit ragout and smoked cheeseItalian cuisine | Main courses

Recipe from Christian Lorenzini, chef of the restaurant Christian.

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