Gastronomy: why our flesh is exceptional

The flesh of our Rex du Poitou rabbits is tender and marbled.
Its gustatory and nutritional properties will delight foodies who are also health-conscious. The Rex du Poitou’s flesh is currently a reference when it comes to rabbit meat. There are numerous famous and Michelin-starred chefs who use Rex du Poitou rabbits in their restaurants: Joël ROBUCHON, Pascal BORREL, Jean SULPICE, Yves CAMDEBORDE and many more…www.guidedesgourmands.fr

Why? Because:

- it’s easy to prepare: the Rex du Poitou’s flesh can be grilled, marinated or stewed, served hot or cold, on skewer, in a stew, in pâtés…

- This flesh is protein-rich, Omega 3 and 6-rich (so it’s ideal in a diet), mineral-rich (zinc, phosphorous, magnesium, selenium, copper and iron) and vitamin-rich (B2, B3, B6 and, especially, B12).

Le Rex du Poitou : une viande tendre et persillée travaillée par les plus grands chefs français
Rex du Poitou, reconnu producteur artisan de qualité par le Collège Culinaire de France

Gastronomy: why our flesh is exceptional

The flesh of our Rex du Poitou rabbits is tender and marbled.
Its gustatory and nutritional properties will delight foodies who are also health-conscious. The Rex du Poitou’s flesh is currently a reference when it comes to rabbit meat. There are numerous famous and Michelin-starred chefs who use Rex du Poitou rabbits in their restaurants: Joël ROBUCHON, Pascal BORREL, Jean SULPICE, Yves CAMDEBORDE and many more…

Why? Because:

- it’s easy to prepare: the Rex du Poitou’s flesh can be grilled, marinated or stewed, served hot or cold, on skewer, in a stew, in pâtés…

- This flesh is protein-rich, Omega 3 and 6-rich (so it’s ideal in a diet), mineral-rich (zinc, phosphorous, magnesium, selenium, copper and iron) and vitamin-rich (B2, B3, B6 and, especially, B12).

Rex du Poitou

An unforgettable taste

Rabbit has always been a prominent meal in European gastronomy. The flesh of the rabbit is of similar taste and colour to that of poultry. It is also a lean meat, so its texture is soft, like chicken. It is easy to cook, and it can be prepared in many different ways. Finally, every piece is used: thighs, saddle, offal… and frame.

Additionally, rabbits contain fewer calories than beef, lamb, pork and even chicken! The rabbits’ thighs contain the fewest cholesterol level of all meats. It also contains the fewest sodium. It really is without flaws !

Cooking

For a long time, rabbit’s meat has been overcooked whereas the nutrients of its flesh get destroyed when it’s cooked too high, therefore lowering its nutritional value. It is advisable to favour water-less cooking methods (grilling or roasting) to preserve the main nutrients and minerals within this meat. Cooking at moderate temperature until the pink colour vanishes allows for good preservation of nutrients and, thus, helps enjoy all the nutritional benefits from rabbit’s flesh.

Nutrition

A lean meat

Calorie intake of rabbit’s flesh are quite low: about 170 kcal/100g. It also brings 20.5% of proteins per 100g of meat. Rabbit’s flesh possesses more than 35% of unsaturated fatty acids known to help fight against cholesterol.

Rabbits also have lipids that have a cholesterol-lowering effect (it contains a relatively low amount of fatty acids). Three quarters of the rabbits’ fatty acids are made of palmitic acid which enhances insulin resistance. Furthermore, associating palmitic acid and linoleic acid - also found in high amounts in rabbits’ flesh - helps lower cholesterol !

Fatty acids have a positive effect on health because they contain oleic acid. The latter helps reduce some health risks such as colon cancers, thrombosis, atherosclerosis or cardiovascular diseases.

Nutrition

A lean meat

Calorie intake of rabbit’s flesh are quite low: about 170 kcal/100g. It also brings 20.5% of proteins per 100g of meat. Rabbit’s flesh possesses more than 35% of unsaturated fatty acids known to help fight against cholesterol.

Rabbits also have lipids that have a cholesterol-lowering effect (it contains a relatively low amount of fatty acids). Three quarters of the rabbits’ fatty acids are made of palmitic acid which enhances insulin resistance. Furthermore, associating palmitic acid and linoleic acid - also found in high amounts in rabbits’ flesh - helps lower cholesterol !
Fatty acids have a positive effect on health because they contain oleic acid. The latter helps reduce some health risks such as colon cancers, thrombosis, atherosclerosis or cardiovascular diseases.

An amino acid and vitamin-rich meat

Eating Rex du Poitou’s meat provides a significant protein and amino acids intake (lysine, leucine and arginine) which are essential for the growth and development of the human body as it takes part in DNA formation.
9 amino acids are essential to human beings. Because our organisms do not synthesise these acids, it is therefore necessary to get some regularly through nutrition. The rabbits’ flesh contains all of these 9 amino acids which are essential for the growth and renewal of cells. Also, the quality of the rabbits’ proteins are kept after cooking. Furthermore, if rabbits’ meat is cooked in the oven it decreases its lipid rate to about 3% !

This flesh is rich in vitamin B3-rich, too. The latter facilitates energy production and also contributes to our growth and development by taking part in DNA formation.

The flesh also contains vitamin B6 which is involved in the fabrication of neurotransmitters and red blood cells as well as the building of nerve cells. They specifically facilitate the oxygen transport and foster an efficient immune system.
Rabbits are also vitamins B12, B5 and B2: all these vitamins are particularly useful for the proper functioning of the human body from the maintenance of cells to the development of tissues through hormones and red blood cells building.
Now, what about minerals and rabbits? Not only is the rabbits’ flesh a significant source of iron, copper and zinc, it is also particularly rich in phosphorous. Phosphorous is the second main mineral of our organisms, so it is essential for growth as well as for bones and teeth maintenance. Good to know: for 100g of rabbit’s flesh you get 200mg of phosphorous. Finally, rabbit’s flesh is also selenium-rich. The latter is a very sought-after antioxidant by sports’ enthusiasts because this mineral removes harmful peroxides coming from cellular breathing during exercise.

It is a perfect example of functional food that helps lower cholesterol, but also obesity and cardiovascular diseases.