In recent years there is an increasing interest in healthy nutrition, and therefore also in so called functional foods, that provide to consumers more than basic nutrients. They can be foods in their natural form, or food to which a particular ingredient has been added or removed. Rabbit meat offers excelent nutritional composition. It is a lean meat with high content of easily digestible proteins, low content of fat and cholesterol compared to other meat types. Important is also its B vitamins content and low sodium content. Moreover, the polyunsaturated fatty acids (PUFA) content, PUFA n-6/PUFA n-3 ratio and vitamin E content can be effectively modificated in rabbit meat through their nutrition. Consumption of rabbit meat can therefore help to prevent the occurence of cardiovascular diseases in particular.