After neutering, a cat's metabolism slows down and the risk of weight gain increases. The right strategy is not to cut protein, but to reduce fat and empty calories while keeping the lean meat content high. Rabbit is ideal: it is one of the leanest and most digestible meats, low in fat and rarely a cause of allergies. This warm stew is filling, light and very appealing to cats.
Ingredients
- 200 g lean boneless rabbit meat
- 500 ml water
- 1 teaspoon very finely chopped fresh parsley (optional)
Method
- Rinse the rabbit meat and carefully remove any small bones or bone fragments.
- Cut the meat into bite-sized pieces of about 1 cm.
- Place the meat and water in a pot, with no salt or seasoning.
- Bring to a gentle boil, skim the surface, then lower the heat and simmer for 25 minutes until the rabbit is tender.
- Drain, reserving the broth, and leave to cool until lukewarm.
- Serve the pieces with 2 tablespoons of warm broth; add the parsley only at the last moment, if desired.
Notes
For neutered cats, the portion should be calculated based on their ideal weight, not their current weight: ask your vet for the correct serving size to prevent weight gain. Rabbit is lean but lower in taurine compared to darker meats: if you use this recipe often, alternate it with chicken heart or chicken thigh. This recipe does not replace a complete long-term diet.
Storage
Store in a sealed glass container in the refrigerator for up to 2 days, or freeze in individual portions with the broth for up to 2 months. Warm in a bain-marie until lukewarm before serving.