best herbs for cooking rabbit

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Herbs are a healthy way to bring variety and balance into your rabbits diet. They give your rabbit lots of new flavors to check out every day, making them a great enrichment tool to include in your rabbit’s environment. But herbs are good for more than just their yummy flavor. They also enhance your rabbit’s health with their natural nutrients and medicinal properties.

Most herbs that are commonly found in the garden are completely safe for rabbits. They give your rabbit a wholesome diet with a variety of vitamins and nutrients. Many herbs even have mild medicinal properties that help to prevent or alleviate conditions, such as arthritis and stomach discomfort. 

Whether dried or fresh, herbs can make your rabbit’s life a little more vibrant. They don’t need to be rationed the way sugary treats need to (such as carrots and bananas), so you don’t have to worry about upsetting your rabbit’s digestion. In fact, there are many herbs that can actually help your rabbit havebetterdigestive health. So read on to learn all about different types of herbs and how they can benefit your rabbit.

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While herbs are generally healthy, can be used to enrich your rabbit’s life, and have mild medicinal properties, you should never try to treat a rabbit’s illness using just these herbs. If you notice any symptoms of illness in your rabbit please consult your veterinarian as soon as possible.

Basil is a common herb that you can find in just about any grocery store or farmers market. It contains a high concentration of phytochemicals, giving it a strong flavor and nutritional content. Basil also contains a few chemicals (includingcaffeic acidandsalicylic acid) that have anti-inflammatory and antimicrobial properties. This makes basil a mild pain reliever and can help prevent frequent infections in rabbits. It also helps in maintaining the health of rabbit fur and skin.

Unless you’re a vegetarian, there’s no reason why you shouldn’t consider eating rabbit instead of ham, turkey, chicken or beef for dinner. This country still has the Easter Bunny syndrome! Europeans, especially the French, Italians, Portuguese, Spanish, Hungarians and Germans eat lots of rabbit.

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If we can get over our prejudices, eating rabbit makes a lot of sense. Four ounces of roasted rabbit meat has 175 calories and 7.2 grams of fat, slightly less in both categories than skinless turkey dark meat. And rabbit meat has more flavor than chicken, to which it is often compared.

Rabbit is an all white meat that’s lower in cholesterol than chicken or turkey (164 mg of cholesterol in rabbit vs. 220 mg in chicken), has just 795 calories per pound (chicken has 810 calories per pound), and has the highest percentage of protein and the lowest percentage of fat of any meat. In short, meat doesn’t get any healthier. If you want more information I have a post in the October archives on the HEALTH BENEFITS OF RABBIT MEAT check it out. Now on to cooking rabbit!

Working with rabbit is very much like working with chicken. Think of the forelegs as wings. There isn’t much breast meat but the saddle or tenderloin makes up for it. When cutting up a rabbit, remove hind legs and forelegs and the saddle (or have the butcher do it). The bony rib cage can be used for stock. A 2-1/2 pound rabbit should serve 2 people, more if you have a rich sauce or several side dishes.

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