Hare Saddle

The hare saddle is the most tender part of the hare, taken from the back muscles running along the spine. The meat is lighter in color than the leg, very delicate, and has a subtler gamey flavor. It is best suited for a quick sear in butter or gentle roasting at a low temperature to retain its juiciness. Overcooking is the greatest enemy of this cut, the meat should be served pink in the center. Hare saddle is often paired with red wine, plum, or cream sauces. It is considered one of the highlights of autumn game cuisine and frequently features in fine dining festive menus.