Group · Meat
Braised rabbit
Braised rabbit is a traditional dish in which the meat cooks slowly in an aromatic liquid, making it tender and melting. Whether farmed or hunted, rabbit is one of the lean white meats, appreciated for its delicacy. Simmered in a casserole with wine, herbs or mustard, it features in many regional recipes. Nutritionally, it stands out for its richness in protein (about 20.5 g per 100 g), its lack of carbohydrate and a moderate fat content. At 167 kcal per 100 g, braised rabbit easily has a place in a balanced and varied diet, for gourmets and athletes alike.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 167 kcal |
| Kilojoules | 697 kJ |
| Protein | 20,5 g |
| Carbohydrate | 0,5 g |
| Fat | 9,2 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Selenium73 µg133 %
- Vitamin B122,2 µg88 %
- Vitamin B39 mg56 %
- Phosphorus200 mg29 %
- Omega-6 LA1,87 g19 %
- Zinc1,79 mg18 %
- Potassium340 mg17 %
- Iron2,27 mg16 %
See the other 9 nutrients
- Vitamin B20,21 mg15 %
- Vitamin B60,13 mg9 %
- Vitamin B10,1 mg9 %
- Vitamin B50,5 mg8 %
- Omega-3 ALA0,15 g8 %
- Copper0,06 mg6 %
- Magnesium21,8 mg6 %
- Calcium13,5 mg2 %
- Manganese0,02 mg1 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Braised rabbit is a versatile meat that suits convivial, nourishing dishes. Allow a portion of about 100 to 150 g per person, served with braised vegetables (carrots, onions, mushrooms) and a starchy food such as fresh pasta, rice or steamed potatoes to balance the plate.
Eating and cooking tips
- Cooking method: slow cooking over a low heat in a casserole tenderises the fibres and develops the flavours. This is the ideal approach for rabbit with mustard, cider or prunes.
- Pairings: herbs (thyme, bay leaf, rosemary), garlic, white wine or a fragrant stock. A cream-based sauce is still delicious, but watch the amount of added fat if you are watching your weight.
- Storage: keep the dish for 2 to 3 days in the fridge in an airtight container. It freezes very well, which makes it a perfect candidate for healthy batch cooking.
Nutrition facts and benefits
In terms of nutrition facts, braised rabbit has an interesting profile: 167 kcal, 20.5 g of protein, 9.2 g of fat and 0.5 g of carbohydrate per 100 g. Its glycaemic index is zero, since it contains no sugars. It is an excellent source of complete protein, helping to maintain muscle mass. It also provides B vitamins and minerals such as phosphorus and selenium. Its calorie density stays reasonable when it is cooked without too much added fat.
Benefits for active people
With its 20.5 g of protein per 100 g, braised rabbit is a great ally for muscle recovery after exercise and for lean muscle-building phases. Its low carbohydrate content makes it a meat well suited to high-protein meals. To top up your intake, you can take inspiration from our protein snack ideas or discover other lean meats such as roast rabbit or chicken breast.
Points to watch for weight
Rabbit itself is lean, but the extra calories often come from the sauce. Choose a stock reduction rather than a generous amount of cream, and skim off the excess fat. To compare easily with other foods, check the food calorie table or explore the meat family to vary your protein sources through the week.