Rabbit

Rabbit is the meat obtained from the domestic animal known as the rabbit, a small mammal with a compact body, valued in gastronomy for its mild flavor and tender texture. It is an ingredient widely used in various traditional cuisines of Europe, the Mediterranean, and Latin America.

Rabbit has an ancient origin in the breeding and hunting of Oryctolagus cuniculus, native to the Iberian Peninsula, although its consumption and production are now widespread in many regions of the world. In cooking, it is famous for its versatility, as it can be prepared in stews, roasts, braises, or grilled, providing a delicate flavor that absorbs seasonings and aromatic herbs very well.

From a nutritional point of view, rabbit meat is an excellent source of lean protein, low in fat and cholesterol, making it a healthy option for balanced diets. It also contains B vitamins, especially B12, and minerals such as phosphorus and iron, which are important for the proper functioning of the body.

In Spanish-speaking countries of Latin America, rabbit is primarily known as "conejo", although in some places it may also be found with colloquial or regional names, though there are no clearly established common synonyms. It is important to note that it is clearly distinguished from meats like chicken or hare due to its particular flavor and texture.