Farmed rabbit is a lean, fine-grained meat with a mild flavour often compared to chicken, though with a slightly gamey, earthy undertone that gives it more character. It’s lighter and more delicate than wild rabbit, which tends to be tougher and stronger in flavour due to the animal’s diet and activity level.
Rabbit is popular across European, Chinese, and North African cuisines. Classic preparations include slow-braised rabbit ragù, rabbit confit, mustard-braised rabbit, and rabbit pie. The meat takes well to slow cooking methods that keep it moist, as its leanness means it can dry out quickly with high-heat methods. The saddle (loin) and hind legs are the most prized cuts.
In Australia, farmed rabbit is available from specialty butchers and some farmers’ markets, though it remains a niche product compared to mainstream poultry and red meats. Wild rabbit is also hunted across rural Australia, where the animals are an established pest.
How it's made
Nutrition (per 100g)
1 oz is about 28.35 g — roughly 40 kcal of this.
What it costs the planet (per kilo)
Where it comes from
In the kitchen
mild white game meat
- Lapin à la Moutarde
- Rabbit Fricassee
- Coniglio alla Cacciatora
- Rabbit Stew
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Where this data comes from
USDA
SR Legacy
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