Rabbit Bone-In Saddles
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.
Air chilling (as opposed to the cheaper and more common industrial water chilling) rabbits is a more environmentally sound process that generates less waste and further improves the flavor and texture of the meat (water chilled rabbits can absorb water during the chilling process).
These rabbits are raised by Grupo Hermi, a company that has been raising top quality rabbits in Spain for over 40 years. They control all aspects of production from breeding for superior genetics to innovative farming, processing & packaging. European chefs have very high standards when it comes to rabbit, and Grupo Hermi delivers.
RECIPES & TIPS
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.