Food guide
Rabbit
Rabbit is a lean, mild-flavored meat that can be introduced from around 6 months. It is commonly served to babies in Lithuania and across Eastern and Southern Europe, where it is valued as one of the gentlest meats for young children. Its tender texture when slow-cooked makes it easy to puree for first foods.
How to serve at this age
6-9 months: Slow-cook or braise rabbit until the meat falls off the bone and is very tender. Puree with cooking liquid and vegetables until smooth. 9-12 months: Shred the slow-cooked meat finely and mix into porridge, mashed potatoes, or vegetable purees. 12+ months: Offer small, tender pieces of braised rabbit as finger food. Can be added to soups, stews, or pasta sauces.
Nutrition
Excellent source of high-quality protein with very low fat content. Rich in vitamin B12, niacin, selenium, and phosphorus. Also provides iron and zinc. Rabbit has one of the highest protein-to-fat ratios of any meat, making it a nutrient-dense choice for growing babies.
A note from the editors
Rabbit leg and loin are the most tender cuts for baby food. Slow-cooking with root vegetables like carrots and potatoes creates a complete, flavorful meal. Always ensure the meat is cooked until very tender and falling off the bone.
Good to know
Rabbit is not a common allergen and is considered one of the most hypoallergenic meats available. Its mild flavor and fine-grained texture make it an excellent first meat for babies. In Lithuanian and Italian traditions, rabbit is often among the first meats introduced to infants.