Food guide
Rabbit
Rabbit is a mild, lean, and highly nutritious protein that serves as an excellent introduction to meat for babies. Its delicate flavor is often well-tolerated by infants just beginning their journey with solid foods.
How to serve at this age
6-9 months: Stewed until very tender and shredded or pureed into a smooth consistency. 9-12 months: Finely minced or served as small, soft, bite-sized pieces for self-feeding. 12+ months: Small, tender pieces or strips that are easy to chew.
Nutrition
Rabbit meat is a superb source of high-quality protein and essential iron, both of which are critical for rapid brain and physical development. It also provides B-vitamins, particularly B12, which supports healthy nerve function and metabolism in growing babies.
A note from the editors
Slow-cook rabbit in a low-sodium vegetable broth to keep the meat moist and flavorful for your little one.
Good to know
Ensure all bones are completely removed before serving, as these present a significant choking risk. Cook until very tender and shred or finely mince to ensure the texture is safe for early eaters.
This guide is also published on Avo Parenting. Read the Rabbit guide