Rabbit has tender, lean, delicately flavored meat with all the versatility of chicken. Rabbit meat
is richer in proteins, containing almost double the amount of all amino acids than chicken or
beef. Rabbit meat contains significantly higher concentrations of vitamin B12, as opposed to
beef and chicken. It is also rich in vitamin E. Rabbit meat has the highest concentration of iron in
all types of meat. Rabbit meat has a higher concentration of most minerals, except for sodium. It
is higher in calcium, potassium, and magnesium as well, compared to beef and chicken. Rabbit
meat also contains optimal levels of phosphorus, copper, zinc, and choline. Rabbit meat also
contains more protein and less fat.
It is recommended to cook rabbits to an internal temperature of at least 160°F.