Rabbit Saddles, Farmed, 500g

Farmed Rabbit Saddles 500g is a 500g pack of farmed rabbit saddles — the most prized and tender cut from the rabbit. The saddle is the loin section of the rabbit. As a result, it is the leanest and most delicate cut on the animal. Furthermore, it suits quick cooking over high heat or gentle wrapping and roasting in bacon or pancetta. In particular, rabbit saddle is a classic of fine dining and appears on restaurant menus across France and Italy.

About Farmed Rabbit

Rabbit is one of the most sustainable, nutritious and flavourful meats available. It has been eaten across Europe for centuries. In particular, it is central to the culinary traditions of France, Italy, Spain and Portugal. Furthermore, farmed rabbit is among the most environmentally efficient of all meats. It requires far less land, water and feed per kilogram than beef, lamb or pork. As a result, it is a genuinely responsible choice for the conscious cook. However, its environmental credentials are only part of the story. The meat itself is outstanding — lean, delicate and subtly flavoured. Additionally, it takes on the flavours of a marinade or braising liquid extraordinarily well. In contrast to chicken, rabbit has a more complex, slightly gamey character. This makes it one of the most rewarding meats to cook with herbs, wine and aromatics.

The farmed rabbit used by The Artisan Food Company is carefully reared for flavour, welfare and consistency. As a result, it is available year-round and has a milder, more delicate character than wild rabbit. Furthermore, it suits a very wide range of cooking methods. In particular, the legs respond beautifully to slow braising. Meanwhile, the saddle and loin are best cooked quickly over high heat. Moreover, rabbit is extremely versatile in the kitchen — from a simple pan-fried supreme to a slow-braised French lapin à la moutarde. Additionally, every part of the rabbit is usable, and the carcass makes a delicate, flavourful stock.

How to Cook & Serve

To get the very best from Farmed Rabbit Saddles 500g:

• Season generously and wrap in thin-sliced pancetta or streaky bacon before cooking.
• Sear in a hot pan until the bacon is crisp on all sides, then roast at 200°C for 8 to 10 minutes.
• However, the saddle must not be overcooked — rabbit loin dries out quickly, so pull at 62°C internal temperature.
• Alternatively, stuff the saddle with herbs and garlic, roll tightly and tie with string before roasting.

Perfect Pairings

Farmed Rabbit Saddles 500g pairs beautifully with:

• A classic French mustard and cream sauce — lapin à la moutarde is the definitive rabbit dish
• A white Burgundy, Mâcon or a light, fruity Pinot Noir alongside
• Braised Puy lentils, soft polenta or buttered tagliatelle to absorb the braising juices
• Fresh thyme, rosemary, bay and garlic as the essential aromatic base

Storage: Keep refrigerated and use by the date shown. Remove from packaging 20 minutes before cooking. Rabbit also freezes well — freeze on the day of delivery for best results. Furthermore, defrost slowly in the fridge overnight before cooking. Delivered fresh and chilled, ready to prepare.

However you cook it, Farmed Rabbit Saddles 500g brings a depth of flavour and culinary tradition to the table that is hard to match. Moreover, rabbit is one of the most rewarding and underappreciated meats in the British kitchen.