I cook this lean rabbit and spinach cat food recipe when my cat, Luna, needs a low-fat meal after a few rich days. The rabbit is mild, and she eats it without hesitation.
Using quality ingredients like rabbit meat and spinach, this Rabbit & Spinach Lean Protein Recipe for Cats is carefully crafted to meet your pet’s dietary needs, ensuring they receive the nutrition they require in every bite.
Healthy Rabbit & Spinach Cat Food
This cat food recipe combines tender rabbit meat with cooked spinach, creating a nutritious meal that’s easy to prepare. It takes about 30 minutes to prepare and serves multiple meals for your cat.
Ingredients
- 1 pound ground rabbit meat
- 1 cup fresh spinach, chopped
- 1/2 cup carrots, finely diced
- 1/2 cup peas, fresh or frozen
- 1/4 cup chicken broth (low sodium, unsalted)
- 1 teaspoon fish oil (optional)
- 1/4 teaspoon taurine supplement (consult your vet)
- 1/4 teaspoon salt (skip if making for a kitten)
Instructions
- Prep the Ingredients: Gather all the ingredients and chop the spinach, carrots, and any other vegetables you are using.
- Cook the Rabbit: In a large skillet, cook the ground rabbit meat over medium heat until fully cooked and no longer pink, about 5-7 minutes. Drain any excess fat.
- Add Vegetables: Stir in the chopped spinach, diced carrots, and peas into the skillet with the cooked rabbit. Cook for an additional 3-5 minutes until the vegetables are tender.
- Add Broth and Oil: Pour in the chicken broth and add fish oil if using. Stir well to combine and heat for an extra minute.
- Cool and Serve: Allow the mixture to cool completely before serving it to your cat. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: Multiple servings
- Calories: Approximately 150 kcal per serving
- Protein: 25g
- Fat: 7g
- Carbohydrates: 5g
I portion the batch into containers and refrigerate for up to three days. Luna eats about a quarter cup per meal, and the batch usually lasts us four days.
