Refers to white meat varieties with low calorie content. Contains vitamins from group B, C, phosphorus, iron, potassium, etc. Rabbit meat has low cholesterol content. Due to its low calorie content, rabbit meat belongs to dietary products. The back part of the carcass is most suitable for frying, the front part is best boiled, stewed, pilaf or stew made from it. Chopped pieces or minced meat make excellent meatballs and cutlets. Rabbit pate is popular. Rabbit meat goes well with various fruits (mango, apples), nuts, mushrooms, olives. Spices such as ginger, fennel or juniper go well with rabbit meat. A few tablespoons of wine or cognac add special delicacy to rabbit dishes. Sour cream, mustard, tomato sauces will complement rabbit meat.