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 meat drying out anyway, or are planning on cooking it further, consider wrapping the saddle or saddle meat portions in caul fat, bacon, or pancetta (this technique is called “barding”) so that the added fat will baste the rabbit as it cooks. 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.
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