Which type of meat is typically associated with rabbits?

Rabbits are typically categorized as white meat, similar to poultry. White meat comes from animals that are tender and have a lighter color when cooked. It is known for being lower in fat compared to red meat, making it a popular choice for those seeking leaner protein options. Some characteristics of white meat include a milder flavor and a finer texture. Although the misconception may arise from the coloration of rabbit meat, it is classified as white because of its composition and typical culinary uses, which involve grilling, roasting, or stewing, much like chicken or turkey. This makes the association with white meat the most accurate choice regarding rabbit meat.