Rabbit
Oryctolagus cuniculus · lapin de garenne · rabbit
Rabbit: what every chef needs to know
On the line, you will often reach for Rabbit — a lean,easily digestible meat with a fine-grained structure. It has a lower fat content than chicken (3–4%) and a high protein content (21g/100g). In commercial kitchens, a distinction is made between farmed rabbit (available year-round, milder in flavour) and wild rabbit (seasonal autumn–winter, more intense flavour). Rabbit dries out quickly at high temperatures: slow preparations or sauces are essential. HACCP: Salmonella and Listeria monocytogenes are risk bacteria in rabbit; minimum core temperature 75°C (167°F) per EU Regulation 852/2004. Wild-caught rabbit requires veterinary inspection per EU Regulation 853/2004 Annex III, Section IV.
Rabbit: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Rabbit: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Rabbit: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Rabbit: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Rabbit: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Wild rabbit: seasonal autumn–winter (September–February). Farmed rabbit is available year-round.
Rabbit: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Rabbit
What is the difference between wild and farmed rabbit?
Wild rabbit has a more intense, pronounced flavour and darker meat than farmed rabbit. Farmed rabbit is available year-round, milder in flavour and better suited to cream sauces. Wild rabbit is seasonal (autumn–winter) and requires veterinary inspection per EU Regulation 853/2004 Annex III.
How do I prevent rabbit from drying out during cooking?
Always use a sauce or braising liquid (white wine, stock, cream). Braise at a maximum of 160°C (320°F) and keep the core temperature from exceeding 75°C (167°F) for braise cuts. Confit at 90°C (194°F) in fat is also excellent: the fat completely encases the meat.
Does wild rabbit require veterinary inspection?
Yes — per EU Regulation 853/2004 Annex III, Section IV, veterinary inspection is mandatory for wild-caught rabbit processed in hospitality. Always ask your game supplier for a valid inspection certificate.
At what temperature should you store Rabbit?
Store Rabbit at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Rabbit professionally?
The primary professional technique for Rabbit is Braising in white wine and mustard on 160°C during 2 hours, kerntemp 75°C. Always verify core temperature with a calibrated probe thermometer.
Does Rabbit contain allergens?
Rabbit is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
