Rabbit Legs

Rabbit legs are the meatiest part of the rabbit and among the most popular cuts. They are the hind limbs, muscular, juicy, and very tender when properly prepared. They are best suited to slower cooking methods, they taste wonderful braised with root vegetables, roasted in the oven with herbs, or prepared as a ragout with wine. Thanks to their higher muscle mass, hind legs have a more pronounced flavor than the saddle. The meat is light, lean, and protein-rich with a low fat content. Legs are easy to portion and are suitable for both special occasions and everyday cooking. They can also be marinated to further deepen their flavor.