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The average American has never eaten rabbit, yet the U.S. Department of Agriculture proclaims it the most nutritious meat available. Rabbit is an all white meat that?s lower in cholesterol than chicken or turkey (164 mg of cholesterol in rabbit vs. 220 mg in chicken), has just 795 calories per pound (chicken has 810 calories per pound), and has the highest percentage of protein and the lowest percentage of fat of any meat. In short, meat doesn?t get any healthier. But no one wants to eat any meat that?s not delicious. Fortunately, rabbit is that, too. In fact, rabbit has been an important part of the European diet for centuries, and is also enjoyed in parts of the world such as Australia and Asia. Wild vs. tame rabbit Wild rabbit is leaner than tame rabbit, and as long as it?s properly dressed, is only slightly gamey. The gaminess may BEST PROTEIN SHAKE be minimized by soaking the meat in salty water overnight in the refrigerator. As with tame rabbit, the younger the animal, the more tender the meat. Tame rabbit is more likely to be tender and have a more subtle flavor. How to buy rabbit The USDA includes rabbit meat in its volunteer grading system. Rabbit that?s graded has passed inspection and comes in grades A (highest quality), B (medium quality), and C (lowest quality recommended). Generally, you?ll find rabbit listed as either ?fryer? (or ?young rabbit) and ?roaster? (or ?mature rabbit?). A fryer is a rabbit between 1 and 3 pounds that?s less than 12 weeks old. Fryers are fine grained and a bright pink color; they may be cooked similarly to poultry. A roaster can be any size and must be over 8 months old. Roasters are coarse grained and the meat is a little darker than a fryer.