Wild Rabbit

Low FODMAP

Typical portion

Any typical portion Low

Wild rabbit is Low FODMAP, a plain game meat that's pure protein and fat with no fermentable carbs to speak of.

Like other unseasoned meats, wild rabbit carries negligible carbohydrate, so there are no FODMAPs here at any typical portion.

Roast or braise it with FODMAP-friendly aromatics like herbs and garlic-infused oil to keep the whole dish comfortable, and remember that rich sauces or stuffings can change the picture.

Why wild rabbit is rated low

Wild rabbit is low FODMAP. Plain rabbit is lean meat, protein with a little fat and negligible carbohydrate, so the meat brings no FODMAPs of its own. The rating is estimated from what rabbit is made of rather than a measured serving, and on that basis "Any typical portion" sits low. Larger than typical amounts are not rated here, and low still is not unlimited: rabbit is usually stewed, stuffed, made into a terrine or cooked in a creamy mustard sauce, and those dishes are where onion, garlic, wheat and cream come in.

What changes your risk

Stews and braises Classic rabbit stews are built on onion, leek, garlic and stock. The rabbit stays low, but the pot can be high, and anything that simmered into the liquid stays in it even after the solid pieces come out.
Stuffings Bread and onion stuffings are a traditional partner for roast rabbit, and both add FODMAPs the meat does not.
Creamy sauces Rabbit in a cream and mustard sauce is a common dish. The cream, and any shallot or garlic in the sauce, change the meal, not the rabbit.
Terrines and pies Rabbit terrines, pâtés and pies often include onion, garlic and wheat pastry or breadcrumbs, so treat them as different foods from plain rabbit.
The whole plate Rabbit adds nothing to the meal's FODMAP total, so what matters is the combined load of the sides and sauce eaten alongside it.

What else works

Farmed rabbit, chicken, venison, wild boar, beef, lamb and plain fish all sit where wild rabbit does, as protein and fat with no FODMAPs of their own. The lookalikes that are not reliably low are the prepared versions: rabbit pies, terrines, pâtés and ready-made stews. For a rich sauce without the usual base, use garlic-infused oil, carrot, leek leaves or the green tops of spring onions, thyme and bay, and finish with lactose-free cream or a little parmesan instead of ordinary cream.

How to keep it low

Wild rabbit is lean and can be tough, so joint it and braise it gently in a covered pot rather than roasting it fast. Build the braising liquid yourself from an onion-free homemade stock or water, garlic-infused oil, carrot, herbs and a little tomato or wine, and serve it with potato, polenta or rice. If you buy rabbit already prepared or order it out, ask what the sauce and stuffing are made with. Wild rabbit can carry small bones and shot, so check pieces as you eat; freezing it for later does not change the rating.

Common questions

is rabbit low fodmap

Yes. Plain rabbit is protein and fat with negligible carbohydrate, so "Any typical portion" is rated low. The rating is estimated from what the meat is made of.

is rabbit stew low fodmap

Not as usually made, because the base tends to include onion, leek and garlic. A version built on garlic-infused oil, carrot and leek leaves keeps the stew low.

is rabbit pate low fodmap

Not reliably. Pâtés and terrines often include onion and garlic, so read the ingredient list rather than assuming they match plain rabbit.

can i eat rabbit during the low fodmap elimination phase

Yes, plain rabbit fits the elimination phase. Keep the stuffing, stock and sauce low FODMAP too.

Learn more

Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.

Wild Rabbit is an estimated rating: it is inferred from the food's ingredients and composition and cross-checked, not measured directly in the papers below. The low, moderate and high cutoffs are still those of Varney et al. (2017).

References

Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
Dietary sorbitol and mannitol: food content and distinct absorption patterns. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.