The consistency of rabbit meat is tender and soft after cooking.
Many people compare the taste of rabbit meat to duck or chicken.
Rabbit meat goes well with sweet and spicy sauces on a light base.
What are the benefits of rabbit meat
Rabbit meat is characterized by a rich vitamin composition.
Vitamin A in its composition helps strengthen the immune system, improve tooth enamel, prevent the appearance of wrinkles and the development of insomnia.
Ascorbic acid is responsible for the health of teeth and gums, hair and skin, and protects against pain in muscles and joints.
The vitamin and mineral composition of rabbit meat is practically incomparable to any other meat.
Thus, rabbit meat contains significantly more vitamins B6, B12, and PP than beef, lamb, and pork.
It contains a lot of iron, phosphorus and cobalt, and there is a sufficient amount of manganese, fluorine and potassium.
Which part of the rabbit is healthier
The back part of the carcass has the best culinary qualities.
Different parts of rabbit meat are not the same in their nutritional properties.
So, for example, the back of a rabbit carcass contains less connective tissue and is better prepared for frying.
The front parts of a rabbit carcass are more suitable for boiling and stewing.
How often can you eat rabbit meat
Doctors recommend including rabbit meat in the menu 2-3 times a week.
The daily requirement for the male body is 180 g, women are recommended to consume 150 g, and children and the elderly no more than 100 g.
