Rabbit Saddle and Hind Legs

Rabbit saddle and hind legs together form a very versatile cut that combines the tender loin meat from the center of the body with the meatier hind legs. This combination offers different textures, the saddle is more delicate and cooks through faster, while the hind legs are more robust and particularly delicious when prepared slowly. The whole piece is well suited to oven roasting, braising with root vegetables and herbs, or slow cooking. The meat is light, lean, and rich in protein. It is especially popular in French and Italian cuisine, where it is prepared with wine, garlic, and olive oil. Cooking the whole piece together guarantees juicy and aromatic results.