Rabbit is a lean, easily digestible, and low-allergen meat, perfect for kittens transitioning from milk to solid food. Combined with a small amount of pumpkin, which softens the texture and supports healthy digestion, it becomes a smooth and gentle purée. This recipe is designed for kittens that have already started weaning (from 4–5 weeks onwards, as advised by your vet).
Ingredients
- 100 g lean, boneless rabbit meat
- 20 g steamed pumpkin
- 250 ml water
Method
- Check the meat carefully and remove any small bones.
- Cook the rabbit in water over a low heat for 25 minutes, until very tender.
- Steam the pumpkin separately until soft.
- Drain the meat, reserving the broth, leave to cool slightly, then blend the rabbit and pumpkin together, adding broth until you have a smooth, lump-free cream.
- Serve warm in a shallow bowl: for the youngest kittens, the consistency should be almost liquid.
Notes
Pumpkin should be used in small amounts: kittens are carnivores and need animal protein above all else. During weaning, mother's milk or a milk replacer remains essential until your vet confirms a full transition to solid food. Meat must always be thoroughly cooked. This purée is a transitional supplement, not a complete food for growth: follow your vet's guidance on quantities.
Storage
Store in an airtight container in the refrigerator for up to 2 days. It can be frozen in single portions for up to 2 months. Reheat in a bain-marie and stir well, always checking that the temperature is comfortably warm before serving.