Rabbit, flesh, casseroled

By March 28, 2014

Rabbit, flesh, casseroled

Flesh portion without offal or skin. Small amounts of external fat may remain but large deposits around organs were removed. Cooked by casseroling with water, then draining.

Six pairs of fresh rabbits weighing between 516-1136 g were purchased from local butchers in SA in December, 1991. Each rabbit was dissected into two components - lean and inedible (offal and adhering large fat deposits, bone). Each rabbit was jointed and pieces seared in a non stick frypan, transferred to an electric frypan, just covered with water and simmered gently until done (15-20 min/ rabbit). A composite sample for analysis was produced from equal aliquots of each rabbit (AGAL,1992).
Meat and Meat Products
 
Name Value (g)
Dietry Fibre 0
Energy
Omega-6 0.68
Omega-3 0.82
Protein 0.82
Total Fat 5.7
Total Fructose 0
 
Name Value (g)
Fructose 0
Glucose 0.2
Sucrose 0
Maltose 0
Lactose 0
 
Meat and Meat Products
 
Game and Other Meat
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