Question 1

What is Rabbit Saddle?

Accepted Answer

Rabbit saddle is rabbit meat from the main body, minus the legs and head. Saddle meat is particularly tender. Bone-in rabbit saddles offer more shape and structure. They are commonly roasted whole. Boneless rabbit saddles are the perfect cut if you are cooking rabbit meat for the first time, because they require very little (if any) trimming.

Question 2

What's the Best Way to Cook Rabbit Legs?

Accepted Answer

Rabbit legs are best cooked slowly at low temperatures. They’re delicious braised, stewed, or slow roasted. Rabbit meat from the leg can also be removed from the bones and ground for use in sausages, meatballs, or meat sauces.

Question 3

What Flavors Go Well with Rabbit Meat?

Accepted Answer

Rabbit meat pairs well with onions, bacon, thyme and most other herbs, mustard, juniper berries, fruit (particularly berries and citrus), red wine, cabbage, balsamic vinegar, curry spices, and mushrooms.

Question 4

Is Ground Rabbit a Good Choice for Meatballs or Burgers?

Accepted Answer

Ground rabbit meat is an excellent choice for meatballs or burgers. Rabbit meat has rich flavor all on its own, but because it is such a lean meat, rabbit meat is often combined with a small amount of another meat, such as pork, to create a juicier meatball or patty.

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