What does rabbit taste like?  Everything you need to know about rabbit

Have you ever tried rabbit? If yes, then you must know what does rabbit tastes like? Rabbit is full of nutrients and much healthier than many other meat varieties we normally eat. So, what does rabbit taste like?

Rabbit is consumed in most parts of the world like Africa, France, China. Haiti, etc. It is considered a pet in the United States, so they think twice before eating rabbit. It is rarely consumed in the US just like many other countries.

The Americans’ attachment to rabbits was shown in 2014, when series of protests and petitions were made against the Supermarkets, accusing them for being ‘rabbit butchers’. In accordance with the protest, the sale of the animal was stopped in the entire country.

So, why someone needs to know what does rabbit taste like? Well! We all are responsible for our choices. A bunny’s meat is one of the eco-friendliest meat to eat. Other varieties that we eat such as chicken, pork, contain the highest amount of fats and calories and the lowest amount of protein as compared to a rabbit. Read onto know what does rabbit tastes like and everything about it.

What does rabbit taste like?

The rabbit meat tastes somewhere like chicken, however, it has a much earthier, stronger, and fleshier taste. It is prepared with the similar way the chicken is prepared and can be fried, marinated, roasted, and minced.

Rabbit’s meat is the most appreciated meat among the other ones. It is admired because of its texture, taste, and smell and for the properties of the nutrients it delivers. It has small amounts of myoglobin which is the derivate of protein (responsible to provide color to animal’s meat), this is why the meat is considered white.

According to the general perception, people assume that the taste of rabbit resembles much with the taste of the chicken, but this is not the case. Mainly because of the stronger and richer flavor and the sensation of rabbit’s meat completely refers the other side.

Types of Rabbits

To know what does rabbit taste like? The best flavor from the rabbit species can be found in silver fox, cinnamon rabbit, and the Californian rabbit. The rabbits can be found in two types.

Farm or Domestic Rabbits

Domestic rabbits likely eat more fat and their meat is lighter in color compared to those grown in wild. The meat is rather red or pinkish with tender properties which gets harder with its age. It is consumed more than that of wild rabbits due to its soft flavor.

Wild rabbit

Wilder rabbits are thinner and lighter than farm animals. Their meat is comparatively harder and juicier with a rich flavor, that’s because they are fed on nature’s food. The wild rabbits have less fatty meat and in much red in color.

Since rabbit meat contains less fat, so it is the best choice for people who follow a low-carb diet and are on less calorie intake. Additionally, due to the healthy nutrition it offers, it is a suggested food for people suffering from cardiovascular diseases.

Rabbit’s meat contains the least amount of fat until it is cooked with the least added fats. The meat is so soft and easily chewable – which is another benefit for people suffer problems with gums. When simmered or steamed with sauces, it tastes deliciously amazing.

It is not a good choice for people with digestive problems or for those having a sensitive stomach. The muscular fibers in rabbit meat take quite a long to digest.

Various cuts

Generally, the rabbit is taken as a whole, but if you want to cook something special that demands smaller pieces, you can cut smaller pieces of the meat at home easily. If it’s your first time, try surfing on the internet for some useful suggestions.

For the tender cuts, choose the saddle or backside of the rabbit. The legs at the back are the harder ones and require a wet stew. For the front legs, you can keep them for broth or soups.

How to Cook a Rabbit?

After making cuts of your rabbit it’s time to cook the sliced meat. As the rabbit tends to be the cheapest meat compare to another form of food we usually eat.

It is essential to make healthy choices to prepare rabbit-containing recipes in order to enjoy its juicy, healthy, and tasty meat which contains excellent gastronomic versatility. That’s why it is used in several culinary preparations. The meat can be prepared in a variety of ways such as grilled, baked, steamed, sautéed with vegetables, marinated, fried, and candied.

Health Benefits of Consuming Rabbits 

  • Hydration

Rabbit’s meat contains about 72% of water. This is certainly a good amount that contains amazing content of other nutrition. The water content differs according to the feeding schedule and the breed of the rabbit. The protein in rabbit offers high biological values such as amino acids which is essential for our body to perform many operations throughout the day.

  • Protein

The amount of protein varies from 18 -20 grams for 100 grams of rabbit’s meat. The meat is highly tender due to the hydration content. Because of this, it is incredibly suggested to people who suffer from gout and hyperuricemia.

  • Fat

As mentioned earlier, that meat is low in fat, it only contains only 5% of fat and is considered as lean meat. As compared to other meats, its lipid profile is so balanced with lower saturated fat percentages. This explains the reason that why it is widely suggested for the inhibition of cardiovascular disease and obesity.

What does rabbit taste like? Let’s try this recipe today to find What does rabbit tastes like?

Rabbit in mustard sauce

Lapin à la moutarde or Rabbit in a mustard sauce is a classic France dish which is one of the recipes that is worth knowing, especially for those who want to try rabbit for the first time. It yields succulents with flavorful mustard sauce. You will love the sauce as much that you would not resist yourself slurping it with a spoon. It can also be served with crispy bread.


Portions – 4


  • Rabbit meat – 1 to 4 ponds
  • Salt & pepper
  • Butter – 1.5 tbsp.
  • Flour – 2 tbsp.
  • Whole Mustard – 2 tbsp.
  • Dry White wine – 1 cup
  • Thymes – Few springs
  • Fresh cream – half cup
  • Chopped Capers – 2 teaspoons
  • Shallots/Onions – 4
  • Saga Leaves – 10 to 12
  • Chicken Stock/broth – 2 and a half cup
  • Sliced chives – for garnishing

Put a large deep pan on medium-high flame. Pour oil or butter in the pan, when it sizzles, put the rabbit in batches and saute meat from both sides until it gets brown. Take the fried rabbit out from the oil and keep it aside.

Chop the onions and add them to the pan and fry up to 4 to 5 minutes by stirring continuously till it gets golden brown. Sprinkle the flour onto the onions and mix them until they are well combined, stir the mixture till they begin to smell like they’re toast. At this moment, add a cup of broth and wine and cook them while stirring continuously until the sauce thickens. At this stage, add mustard and the remaining portion of broth, and on putting the pan on low heat bring the sauce to boil.

Take the fried rabbit and place it in the broth and wine sauce. Add the remaining ingredients, salt, pepper, thyme, and saga, and cover the pot to simmer up to 40 to 50 minutes or till the meat becomes tender.

When the meat is done, bring the sauce to a boil. Separately whisk cream, capers, and 1 tablespoon of walnuts then add into the sauce and let it simmer to thicken for about 5 minutes more.

Take out the rabbit in the deep serving dish so you can scoop the sauce with a ladle. Now here’s your rabbit with mustard sauce. Try and tell us what does rabbit tastes like?

Wrapping up

We hope you now know what does rabbit tastes like and why should you add a rabbit to your weekly meals. However, if you haven’t been tried rabbits up till now, then we suggest eating rabbits once and there’s no harm in going against stereotypes and develop a liking for something that hasn’t been cooked in your region.

It’s your turn now!

What does rabbit taste like| How effective is it to eat rabbit?

What does rabbit taste like? Rabbit meat tastes like chicken but it has a rich flavorful taste which is full of protein and other nutrients.

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