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 to 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.
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