The leanest meat in the database. 3oz cooked rabbit provides 28g protein (the highest of any common meat), only 3.5g fat (mostly PUFA), 44% DV vitamin B12, 30% DV selenium, 25% DV phosphorus, and 20% DV niacin. Lower in calories than chicken breast with more protein. The tryptophan content is high (serotonin precursor). All commercial rabbit is essentially pastured — as feed-lot rabbit production is not economically viable.
Available from specialty butchers and online. Hunted wild by Southern hunting traditions. Growing farm-raised rabbit availability at farmers markets.
Rabbit's protein at 28g/3oz exceeds every other meat in the database (chicken: 26g, turkey: 25g, venison: 26g, beef: 22g). With only 3.5g fat per serving (compared to chicken thigh at 9g and beef at 10-15g), rabbit provides the highest protein-to-fat ratio of any meat — making it the optimal protein for weight management while maximizing B12 and selenium delivery. For the cardiovascular-focused APEX protocols, rabbit's exceptionally low saturated fat content makes it the most heart-safe meat available.
Rabbit stew: cut rabbit into pieces, season, sear, then braise with vegetables, herbs, and broth 90-120 min until tender. Fried rabbit: coat in seasoned flour, fry — exactly like fried chicken. Roasted: whole stuffed rabbit roasted in oven. Rabbit is very lean — add fat (olive oil, butter) to prevent dryness. Available from specialty butchers, online (D'Artagnan), and at some farmers markets. Cottontail rabbit hunted wild in the South.
Free, no account needed to ask.