Rabbit saddle meat is often roasted (stuffed, rolled, and tied if desired), but boneless saddles are also well suited to being cut up for use with fast cooking methods like sautéing or frying. Serve them as you would any quick-cooking tender cutlet, game meat medallion, or steak with a starch or vegetables. You can also pre-cook them and add pieces to finished soups, salads and sandwiches. Finally, rabbit meat can be substituted for chicken or pheasant in many recipes.
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.