59 © 2017 2019 BONELESS SADDLES Approx. 5oz Rabbit saddles include the loins, flap meat and other meat from the torso. They are often used as a roasting cut. BUTCHER INFORMATION: Cut from the Saddle (torso). Deboned. COOKING/PLATING TIPS: Because rabbit is so lean, it can become tough if overcooked. Many chefs cook it until just opaque (medium rare). Barding (wrapping in bacon) can help keep the saddle moist while roasting. Rabbit saddles can also be braised. The loins can also be cut off the saddle for appetizer or hors d’oeuvre dishes, with the rest of the meat cut up for sautees or stir fry, or ground for sausage. MENU TYPE: Medium to High Price Point. Most commonly found on French, Italian, Spanish & German menus as well as in fine dining and progressive cuisine restaurants. HIND LEG QUARTERS Approx. 7oz Rabbit hind legs are much meatier than the front legs and are an excellent braising & stewing cut. The included bones help give them definition on the plate. BUTCHER INFORMATION: Bone in. Hind (rear) leg & thigh. COOKING/PLATING TIPS: Rabbit legs should be braised or stewed until tender, then served with a flavorful braising liquid sauce or stew. They can be briefly seared after braising for additional flavor & a different presentation. MENU TYPE: Medium to High Price Point. Most commonly found on French, Italian, Spanish & German menus as well as in fine dining and progressive cuisine restaurants. BONELESS STRIPLOINS Approx. 2-3oz Striploins are the most tender part of the rabbit. Their uniform shape makes them easy to cook, and they can be cooked quickly on the pan or in the grill. BUTCHER INFORMATION: Cut from the Saddle (torso). Boneless. COOKING/PLATING TIPS: Rabbit striploins cook extremely quickly and are best seared or grilled. They’re a great choice for appetizers, tapas, salads, and light entrees. MENU TYPE: Medium Price Point. Rabbit is most often found on European & fine dining menus, but is adaptable to a huge range of flavors & cuisines.