Rabbit
Usually introduced around 6 months
Prep warning
Cook rabbit fully until no pink remains. Add no salt, and avoid pate for young children. Because rabbit is very lean, always serve it moistened so it doesn't dry out.
Choking notes
Rabbit bones are small, fine, and sharp, and the lean meat can be dry and stringy. Pick out every bone by hand and keep the meat moist and finely shredded or in small soft pieces.
How to serve by age
6-9 months
Cook rabbit fully until no pink remains. It is very lean and can be dry, so blend it into a smooth puree or shred it very finely and moisten it well with breast milk, formula, broth, or a vegetable puree. Rabbit is a good source of iron and zinc; pairing it with a vitamin-C food helps absorb the iron. Pick out every small bone by hand, since rabbit bones are fine and sharp. Add no salt.
Smooth puree or fine shreds, moistened, bones removed.
9-12 months
Offer soft shredded or finely chopped rabbit as finger food, kept moist so it isn't stringy or dry. Keep it fully cooked and keep checking by hand for small bones. Mixing it into a sauce, grain, or vegetable mash makes the lean meat easier to manage.
Thin moist shreds or small soft pieces, bones removed.
12-18 months
Serve bite-size soft rabbit, shredded, chopped, or ground, kept moist in a sauce or stew. Slow-cooking helps the lean meat pull apart and stay tender. Keep checking for small bones, keep it cooked through, and keep added salt low.
Pea-to-bite-size soft moist pieces, bones removed.
Key nutrients
Common questions
When can my baby eat Rabbit?
Most babies can try Rabbit from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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