Rabbit meat is praised for its nutritional value, taste, aroma, and texture. It is labeled thin or “white” meat because of the quantity and quality of its fat, not because of the low amount of myoglobin (the protein that gives meat its color). Despite its lack of popularity in North America, rabbit is a ubiquitous ingredient in European and Asian cuisines.
Rabbit meat is a lump of lean, flavorless meat. Given the species’ prodigious reproductive activity, it is a relatively sustainable supply of protein.