Rabbit meat: useful properties and recipes for cooking

The nutritional characteristics of rabbit meat distinguish it from other varieties of this product. This meat is used for cooking delicious dishes that are also dietary. Rabbit meat is hypoallergenic, which is recommended even for use in childhood, during pregnancy and lactation. Rabbit dishes are also prescribed for some diseases, especially pathologies of the digestive system.

Composition and calories

Nowadays, the breeding of rabbits is one of the common branches of the livestock industry. These mammals grow quickly and are highly fecund. For example, a two-month-old rabbit can weigh 1.5 kilograms. Almost 85% of the animal's carcass is meat. This product has a dense structure and the meat is easily separated from the bones. With age, the rabbit increases the amount of fat and, consequently, the caloric content.

Chemical composition:

1. Rabbit meat is characterized by a rich vitamin composition. Vitamin A in its composition promotes immunity, improves dental enamel, prevents the appearance of wrinkles, the development of insomnia.
2. Ascorbic acid is responsible for the health of teeth and gums, hair and skin, protects against muscle and joint pain.
3. Tocopherol improves eyesight, increases libido, protects against spontaneous abortions and infertility, and prevents the development of the early aging process, which is manifested by wrinkles and deterioration of the skin.
4. Thiamine in rabbit meat is responsible for the normal functioning of the cardiovascular system, improves memory and relieves headaches. Riboflavin protects the body against stress, colds and hair loss.
5. Vitamin B6 is designed to improve memory, helps fight fatigue. It also normalizes blood pressure.
6. Folic acid improves appetite. Lack of this component can lead to inflammation of the gums, the occurrence of acne.
7. Cobalamin is responsible for human mental health, protects the body from the development of sclerosis and even paralysis.
8. Also in the meat of rabbits contains vitamin PP, the lack of which leads to nervousness, irritability and muscle weakness. In addition, this substance helps to strengthen the immune system.
9. Rabbit meat is a source of sulfur.
10. This product also contains such mineral elements as P, Fe, K, Ca, Zn, Cu, I, Mn and others.
11. Rabbit meat is characterized by the presence of 19 amino acids. It is especially rich in lysine.

The caloric value of this dietary product is 184 kcal per 100 grams. Unlike other varieties of meat, rabbit is absorbed by the body almost completely - by 90%.

How is rabbit meat useful?

General benefits

Everyone knows that for the full development of the body in the human diet should be present meat products. Rabbit is also a healthy food product. The delicacy has a beneficial effect on the human body. The useful properties of rabbit meat are manifested in the fact that it helps transport oxygen to the brain cells, improving mental abilities. The product provides the body with calcium, which makes the bones stronger. The meat has a positive effect on the skin and the general condition of the person, gives strength, increases endurance, and leads to rapid recovery after diseases and surgical interventions.

Rabbit meat should be consumed in case of gastrointestinal pathologies, digestive problems. Also, such meat has a small caloric value and the ability to normalize blood sugar levels.

In the composition of the rabbit is found a lot of proteins that are necessary for athletes and people who have decided to lose extra pounds.

The meat can be used as a preventive measure against atherosclerosis, it does not cause damage to the body, it is very quickly digested, which allows it to use in the diet of children and older people.

For women

The beautiful half of humanity, who cares about their figure, used to often limit themselves in many products, giving preference to rabbit meat. After all, this product has a low caloric value. However, in this case, it is recommended to use the carcasses of animals that have not reached the age of three months. After this period there is an accumulation of fat, which makes the meat more caloric, the dietary value is lost. However, the internal fat, according to experts, is a biologically active substance that is used in cosmetology.

Most women use creams, masks, which are made on the basis of rabbit fat. At home, such a product is used as a nutrient for hands and feet. To do this, it is enough to apply it in pure form or use it in a complex with honey in a ratio of 2:1.

For men

As already mentioned, rabbit meat is enriched with proteins that are easily digested. Therefore the product is useful for men whose professions are associated with an active lifestyle, for example, pilots, rescue workers, that is people who have to work in places contaminated by radiation, in areas with disturbed ecology.

For athletes after grueling workouts, the product will help restore strength.

However, it is worth noting that it is not recommended to buy rabbit meat in a supermarket, as such stores receive large batches from large farmers. Often such producers raise animals on their farms using various preparations, including the addition of estrogen, which is considered a female hormone. For the male body, this substance is undesirable.

Pregnancy

During pregnancy, meat is a product that must necessarily be present in a woman's diet. Animal protein is necessary for the healthy development of the fetus because it is broken down to form amino acids, which are the building blocks of the cells of the developing body. Rabbit meat has several advantages that allow it to be used during the fetal period. First of all, this is due to the presence of easily digestible protein, as well as low calorie content, which is especially important when prone to gaining extra pounds. The product is also suitable if a woman has pancreatic diseases, the digestive tract. Especially dietary meat will be useful for pregnant women who live in areas with high radioactivity, because it has the ability to accumulate salts of heavy metals.

Rabbit meat is full of vitamins and minerals, which are necessary for both the woman and the future baby.

The digestive tract of a pregnant woman functions differently, so experts recommend facilitating its work if possible, using meat in boiled form or cooking it on steam. You should not fry the product in butter or sunflower oil.

When breastfeeding

Rabbit meat product is hypoallergenic, it can be consumed without fear during lactation. Such meat contains a minimum of cholesterol and fat. Due to this it is easily assimilated by the woman's body and does not lead to problems with the digestive system of the child. It is known that in the first few months after birth, the baby suffers from colic and gas because of the new food that enters the breast milk.

It is possible to introduce rabbit meat into the menu when breastfeeding as early as two weeks after birth. The first portion should not exceed 50-60 g, gradually the dosage can be increased. The daily requirement for meat is 150 g.

For a nursing woman, a rabbit less than three months old is suitable. After the first use of the product, you should carefully monitor the condition of the baby. The product refers to hypoallergenic, but still in rare cases an allergic reaction may occur. If there were unpleasant consequences, the introduction of rabbit delicacy will have to postpone for a few weeks. If nothing bothers the baby, you can safely add rabbit to the menu of a nursing woman.

Special care should be taken when choosing meat. It is important to check the freshness of the product, and soak small pieces in water before cooking. For soup or broth, 30 minutes after boiling, it is recommended to drain the water and pour in fresh water. As a result, the dish will be less fatty, which will allow it to be absorbed and digested more quickly and easily in the still weak body of the infant. Cooked rabbit dish can be stored for about 10-12 hours, but a breastfeeding woman should eat it immediately after cooking.

For children

Rabbit is among the first foods that can be used as a complementary food for an infant. It can be added to the diet of children who are at least six months old. Baby food departments always have jars of rabbit delicacy. The product is very useful for the little body. High quality meat does not contain antibiotics, which are found in various types of food today. It concentrates a large set of vitamins, useful elements that are necessary for a growing body.

With the age of the child should not give up this dietary product, because the formation of vital organs also need valuable substances, which are rich in rabbit meat.

For weight loss

Because of its low caloric content, rabbit meat belongs to the dietary types of meat. Therefore, it is especially necessary for those who dream of a slim figure. In addition, most nutritionists argue that regular consumption of rabbit meat will not only help reduce weight, but also improve metabolism.

The uniqueness of this product lies not only in the protein, which is easily digested, but also in the fat, which mainly consists of healthy fatty acids. They are fully absorbed by the human body, which allows you to lose weight without harming your health.

It should be noted that such useful properties for a slim figure are characteristic of young rabbits, which are three to five months from birth.

The benefits and harms of rabbit liver

It is recommended to eat not only the breast, but also the liver of the rabbit. Such a byproduct has a high content of iron. Therefore, liver is useful for anemia.

Rabbit liver contains a lot of protein, the product is also low in calories. All this has a favorable effect on the gastrointestinal tract, helps to restore the structure of hair, skin and nails.

Rabbit liver is considered a real delicacy, which has many vitamins and trace elements. It is even easier and faster to digest than meat. A portion of this by-product provides the daily requirement of amino acids. In addition, liver dishes are very easy to prepare, which is especially important for women with infants.

Useful liver and for the elderly, who are recommended to use it for the prevention of diseases of the heart and blood vessels, strengthening the joints and bones.

Rabbit liver can provide great benefit to the human body and will not harm it in any way if consumed correctly. You should not eat it very often. To exclude the negative manifestation of animal liver on the body, you should use dishes from the subproduct not more often than once every 1-2 weeks.

Rabbit broth: benefits and harms

Meat broth is characterized by a number of useful properties. Especially useful is such a dish in the period of recovery after operations or diseases. Broth cooked from rabbit, has the same useful characteristics as the meat itself.

For a beneficial effect on the body, it is enough to consume rabbit broth 1-2 times a week. The caloric value of such a dish is only 50 kcal per 100 g.

B vitamins in such a broth accelerate all metabolic processes in the human body. The dish helps to strengthen the protective function, which prevents the development of infectious diseases. Useful properties of broth stimulate the digestive system organs. The dish is especially useful for colitis, liver pathologies, gastritis, stomach ulcer and duodenal ulcer.

Rabbit meat in medicine

Due to the presence of a large list of useful properties, rabbit meat should be included in the diet for various diseases. The product has a positive effect in pathologies of the circulatory system, heart and digestive organs. Rabbit meat is also used in metabolic disorders, in the case of the development of obesity, diabetes, as well as protein deficiency.

Useful meat product and for people who suffer from dermatological diseases. Certain substances in rabbit meat help accelerate the healing process of wounds and improve the condition of the dermis.

However, for rabbit to benefit the body, it is important to use gentle methods of heat treatment, such as boiling and braising. It is not recommended to roast and bake rabbit meat, as this will increase the caloric value of the dish and increase the amount of purine bases, destroy amino acids and vitamin substances, oxidize fatty acids.

For diabetes.

Rabbit is useful for a variety of diseases, and diabetes is no exception. This meat is recommended for use among diabetic patients, because the product is able to normalize blood sugar levels.

Dietary meat delicacy is enriched with vitamins, amino acids, iron, phosphorus, etc. It has a structure that is characterized by smooth fibers, so dishes from rabbit meat are tender and low-calorie. For diabetics, it is recommended to braise rabbit meat and eat it with steamed or stewed vegetables. Rabbit meat goes great with cauliflower, carrots, bell peppers and broccoli.

Important: The glycemic index of rabbit meat is 0 units.

In pancreatitis.

Diet rabbit meat is an excellent food for pancreatitis. Dishes made of such meat have excellent taste and high nutritional value. Rabbit meat can be consumed even with an acute form of pancreatitis. It has fine muscle fibers and little tendon, which allows it to be well digested. Cook in this case the meat should be steamed or boiled. With pancreatic inflammation, all products used are eaten in a mashed form. You can use such meat to make meatballs, cream soup or soufflés.

In acute pancreatitis you should not use rabbit meat broth. This is due to the fact that when boiled, extractive substances are released into the water from the meat. They can increase the production of pancreatic enzymes, which may harm the patient.

During remission, meat from an animal can be cooked into cutlets or added in small quantities to vegetable dishes. If there is no tendency to constipation, you can eat the meat in small pieces, not necessarily shredded. In long-term remission, rabbit meat can be baked or used to make pilaf.

For gout

In rabbit meat there are nitrogen compounds, their quantity is small, but still the presence of such substances should be taken into account. These elements can lead to hyperuricemia if they enter the human body. In this case, uric acid accumulates in the joints, which leads to a deterioration of their condition and can even cause arthritis. For this reason, it is not recommended for gout patients to consume such a product.

Harm and contraindications

People with gall bladder pathologies and patients with diseases such as gout or arthritis should not get involved with rabbit meat. The purine compounds in the meat, which are converted to acid, can be harmful to the joints. An excess of this dish can have a negative effect on a child's body.

To exclude the exacerbation of psoriasis, you should also not abuse rabbit meat. It can increase the acidity of the stomach. You can reduce the number of purines by changing the water while cooking the meat.

Because of the high protein content, the product is not recommended for use with a low-protein diet and the discovery of severe kidney pathologies.

All the negative properties of rabbit meat are not as pronounced as its useful characteristics. In order not to harm the body, it is important to observe the norm, then the product will be useful for absolutely everyone.

Doctors recommend including rabbit meat in the menu 2-3 times a week. The daily requirement for the male body is 180 grams, women are advised to eat 150 grams, and children and older people no more than 100 grams.

How to choose and keep the meat of rabbit

Of course, it is better to raise rabbit on your own, because this is the only way to obtain environmentally friendly product. If there is no such a possibility, the choice of such meat should be taken very seriously.

1. When buying rabbit meat you should first pay attention to the appearance of the product. Fresh product has a light pink color with a dense structure. The meat of an adult animal has a darker color.
2. Rabbit meat has almost no odor, so if the meat smells like hay, it indicates that the product is old. A young animal usually weighs about 1 kg. You should not buy defrosted rabbit meat. This is indicated by the presence of water or ice.
3. The carcass should not have cuts or spots. Particular attention should be paid to the legs of the rabbit: one of them should have fur. This will confirm that the meat really belongs to the rabbit.
4. When buying a frozen product, it is important to pay attention to the packaging. It is recommended to choose a product in vacuum packaging. At the same time, the meat should have its natural color, without bleeding.
5. Rabbit meat that has been inspected has a special branding. When pressing the meat, the dimple should be straightened.

Rabbit meat, the benefits of which are preserved when cooked, has a special flavor. You can get rid of it by soaking it in water for a few hours.

Rabbit meat is stored in the refrigerator for about two days, but it can be kept in the freezer for no more than four to five weeks.

How to tell the difference between rabbit and cat meat

Very often today there is adulteration of rabbit meat. Often expensive rabbit meat unscrupulous sellers try to substitute cat meat. For this reason, it is customary to leave at least one leg of the rabbit raw, so that the hair and claws are visible. In order not to fall for the sly tricks of some sellers, you should be aware of the differences between cat meat and rabbit meat.

Firstly, it is about the structure of the skeleton of the animal. If there is no special knowledge of anatomy, the size of the limbs won't tell you anything, but you should still know that the rabbit's shoulder blade is slightly longer than the cat's shoulder blade. You should also pay attention to the tail, the rabbit's tail is thin. The hind legs of the rabbit are longer compared to the front legs, while the cat's limbs are equally developed. If the hind legs of the animal are trimmed, this may indicate possible cheating.

The color of the meat should also be considered. A well-fed rabbit has white meat, a lean animal has a white-pink shade of meat. For the feline product is characterized by a red color. It is worth noting that the fat of rabbit meat has a white color, while cat fat has a yellow color. Rabbit fat is concentrated mainly on the liver, and also covers the stomach and kidneys. The fat layer is quite thin, due to which the meat gets a marbled shade. In the case of a cat, fatty tissue is deposited on the wall of the peritoneum. In addition, in a fatty cat, the liver is bluish-red in color.

During cooking, you can notice that the rabbit fat practically melts in your hands, this is not characteristic for a cat's fat. Rabbit tastes similar to chicken. Cat meat is similar to beef.

How to cook rabbit meat

In the oven

To prepare a delicate dish of rabbit, you can bake it in wine with the addition of olives. Such a delicacy can be prepared both for the festive table and for the daily diet. Let's consider in detail this uncomplicated recipe. So, first necessary to wash thoroughly, divide into pieces and put the rabbit carcass in a bowl. Add here 150g of wine vinegar, 250g of dry white wine and spices to taste. Leave the meat to marinate in a bowl covered with clingfilm for three to four hours. At the end of this time marinade rabbit put in a form and pour half of the remaining marinade. Next, pepper the meat again. Put 150g of olives, a few cloves of garlic and chopped onions in half rings on top. Bake the dish for 45 minutes at 180 degrees.

Soup

Diet rabbit can be used to make a delicious soup. For this you will need 250 g of rabbit meat, 2 potatoes, 150 g of vegetable mixture, as well as sour cream, salt and herbs. This soup can be given to children - for them it will be very useful.

The meat should be immersed in boiling water and boil for 60 minutes. The potatoes should be cut into small cubes. At the same time, you should not cut it too finely, as the vegetable will start to crumble while boiling. Take out the ready meat from the broth and put the potatoes in the liquid. If necessary, separate the cooled meat from the bones, shred it, and put it back into the broth. After 10 minutes, pour the vegetable mixture into the pot, and cook until tender. The soup can be garnished with greens and served with sour cream.

Sour cream rabbit

One of the most popular rabbit dishes is sour cream rabbit. To prepare it, you will need 2 kg of meat, 0.5 liters of sour cream, 1 carrot, a few garlic cloves, one onion, salt and spices.

The rabbit meat should be cut into small pieces and soak them. After that, rub them with garlic mixture and sprinkle them with pepper, and leave them to marinate for an hour. Then salt and fry the product until it is crispy. Then take the meat off the pan and fry the carrot and onion, which were pre-cut in large pieces. Place the meat in a deep container and cover with vegetables. Pour all this mixture with previously salted sour cream. Place the pot on fire and cover with a lid. From the moment of boiling, the dish should be boiled until cooked for about 40 minutes.

Why is rabbit meat tough?

If the rabbit was cooked with all the requirements and yet it turned out dry and tough, there are several explanations for this. It should be remembered that this usually occurs when buying the carcass of an old animal that was used for breeding, when buying a sick rabbit, as well as when buying a product that has been repeatedly thawed and frozen.

When preparing such dietary meat, there are some points to consider. First of all, you need to remember that all parts of the rabbit are cooked differently. The front part of the carcass can be braised or boiled, and the fattier parts are recommended to bake. If there are hind parts of the animal, however, they can be roasted.

It is also recommended to marinate the rabbit meat before using it for cooking. Such a procedure will make the meat softer. For marinade you can use whey, milk or just cold water. To remove the existing bad smell, you can add a small amount of apple cider vinegar and leave the meat for 9-10 hours.

Can I eat meat from sick rabbits?

There is no clear answer to the question of whether the meat of a sick animal can be eaten. Some people believe that certain diseases do not pose any danger to the human body, because they only affect the rabbits themselves. And if they were alive at the time of slaughter, they can be used to prepare various dishes, pre-washed.

Others believe that it is theoretically possible to use diseased rabbit meat, but practically do not recommend it from a hygienic point of view. After all, because of some viruses the animal does not look very nice.

For others, the use of sick rabbit meat is forbidden. They are even used to burning such animals and disinfecting the rabbit house.

So, the carcass of a sick rabbit is not forbidden to eat, according to infectious disease specialists, it is not dangerous for the human body. You should only rely on personal feelings, such as squeamishness.

Can I give my dog rabbit meat?

Rabbit meat contains many useful vitamin and mineral components. As mentioned above, this product has a lot of vitamin C and members of the vitamin group B. It also contains iron, potassium. The use of such meat in the dog's diet will have an excellent effect on the functioning of the digestive tract.

However, not all pets can be given rabbit. If the dog has kidney or biliary diseases, it is not recommended to give him the meat product. This is because it contains purine compounds that form uric acid. The body can not ensure their excretion. As a result, crystals of the substance are deposited on the joints, causing arthritis in the dog.

Interesting facts about rabbits

1. The lifespan of rabbits living in the wild is usually about two years. As for a domestic animal, with proper care, the life span of the animal is 10-12 years.
2. Females are characterized by a bifurcated uterus. In this case, the animal can simultaneously carry two litters from different males.
3. It takes no more than five minutes per day for a female rabbit to feed her babies.
4. The rabbits sweat through the pads on their legs.
5. When running, rabbits reach a speed of about 55 km per hour.
6. The animal's eyes are arranged so that he can see everything that happens behind him, which allows him not to turn his head.
7. Rabbits have 28 teeth. A community of rabbits is commonly referred to as a herd.

Photo of rabbit meat