Rabbit

Yes. Rabbit is a choking hazard because it is very lean and can become tough and chewy depending on how it is cooked. To reduce the risk, slow cook or braise the meat in liquid in order to cook it thoroughly without drying it out, then cut the cooked meat into age-appropriate sizes. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Rabbit is not a common food allergen. Note that certain tick bites (mainly the Lone Star tick in the continental United States, but other ticks in different parts of the world), are associated with the development of an allergy to galactose-alpha-1, 3-galactose (“alpha gal”), a sugar which is present in all non-primate mammalian meat. This results in a delayed allergic reaction 3-8 hours after red meat, such as rabbit, is consumed. Some individuals with alpha gal allergy also react to small amounts of the sugar present in dairy products, gelatin, or organ tissues (such as liver) from mammals. Alpha gal allergy is more prevalent in the southeastern United States, but is starting to become more common in other areas as the geographic distribution of the Lone Star tick expands.

As you would when introducing any new food to baby, start by serving a small quantity during the first few servings. If there is no adverse reaction, gradually increase the amount over future meals.

Yes. Rabbit is generally an excellent source of protein and tends to be a good source of iron for healthy blood and circulation. Rabbit also offers plenty of vitamin B6 and vitamin B12 to support neurological health.

Rabbit meat can be from domestic, farmed rabbits or from wild, game rabbits. The nutritional profile varies depending on which type you have and what the rabbit ate. Both kinds of rabbit are safe to eat, as long as the meat is thoroughly cooked to a minimum internal temperature of 160 F (71 C) to eliminate harmful bacteria. When purchasing rabbit in the United States, look for labels indicating Grade A, B, or C to ensure that the meat has been properly inspected and handled.

Try to avoid rabbit sausage, cured rabbit, rabbit jerky, or rabbit products that have been smoked or glazed until after the first birthday due to high sodium and nitrate levels. That said, as long as the dish doesn’t contain honey (a high-risk food for infant botulism), it’s okay to offer a small taste to baby on occasion.

★Tip: Cook rabbit with heart-healthy oils like avocado oil and olive oil and use rich sauces when serving rabbit to babies. Rabbit meat is relatively low in fat and babies need lots of fat to grow.

Yes, as long as the meat is thoroughly cooked to a minimum internal temperature of 160 F (71 C) to eliminate any harmful bacteria and the cooked meat has been cut in an age-appropriate way. You may have heard of “rabbit starvation” or “protein poisoning,” an illness caused by an individual eating only rabbit or hare and thereby lacking fat and other important nutrients. Rest assured that this condition is extremely rare and has not been reported in modern day. Simply eating rabbit or hare meat as part of a balanced diet would not cause this disease.

Yes. Wild rabbit is safe for babies and toddlers as long as the meat is thoroughly cooked to a minimum internal temperature of 160 F (71 C) to reduce the risk of foodborne illness. If hunting rabbit or obtaining wild rabbit meat from others, ensure that it has been hunted, processed, inspected, and cooked with impeccable care. If in slightest doubt of the meat quality, do not serve it to baby.

No. In general, rabbit is rich in protein and lacks fiber, qualities that typically slow the processes of digestion and pooping. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to your pediatric healthcare provider.

Rabbit is native to many parts of the world, but evidence suggests that it was first domesticated in the lands around the Mediterranean Sea. From this region, the practice of raising rabbits for their meat (as well as their fur) spread throughout Europe, and from there across the globe. Like chicken, rabbit is considered a white meat and, also like chicken, today’s domesticated rabbits exist in countless varieties, many specially bred for flavor. Rabbit consumption is still most popular in the Mediterranean where the practice originated, but rabbit is growing in popularity in the Americas and Asia, due to the meat’s versatile flavor and the relatively small amount of space needed to raise rabbits compared to other livestock.