| Size: | Approximately 15lbs. |
| Features: | Sub-Therapeutic Antibiotic & Hormone Free, Frozen |
| Origin: | Eastern US |
Rabbit saddles are the main body of the rabbit, minus the legs and head. Saddle meat is particularly tender, with a mild and easily adaptable flavor somewhat similar to chicken, but richer. Like most game meats, it is low in fat, calories and cholesterol.
Bone-in saddles offer more shape and structure than boneless rabbit saddles, and are commonly roasted whole in Europe.
Store rabbit meat in your freezer until you're ready to use it.
For thawing tips, please read Safely Defrosting Frozen Food for Maximum Flavor.
Bone-in rabbit saddles are particularly well suited to roasting whole. A single saddle will generally serve two people. The meat can also be cut off for sautéing or frying as portions or medallions.
Because rabbit dries out easily when overcooked, many chefs prefer only cook it until it’s medium rare (just until the meat turns opaque).
If you’re concerned about the rabbit drying out anyway, or are planning on cooking it further, consider wrapping the saddle in caul fat, bacon, or pancetta (this technique is called “barding”) so that the added fat will baste the rabbit as it roasts. If desired, the bacon or pancetta can then be removed prior to serving.
Rabbit meat’s flavor pairs well with onions, bacon, thyme and most other herbs, mustard, juniper berries, fruit, red wine, and mushrooms.
Rabbit Recipes
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