Rabbit saddles are by far the noblest part of the animal. Its soft, meaty flesh, which is pleasantly fibrous, lends itself to a variety of dishes, all of which are equally tasty. The saddle is a versatile portion of rabbit that may be stuffed, finely cut, or cooked whole. ** Purchase and preparation of saddle of rabbit When making your purchase, look for a rabbit saddle with the words "Lapin de France" imprinted on it. This certification confirms that the rabbit was born and bred in France, and that it was fed a completely vegetarian diet. Choose a saddle with pink skin, which indicates high quality. This premium cut, like rabbit legs, contains a fine and flavorful flesh. Your artisan butcher may prepare the saddle whole, roasted, or ready to fill, in sections or thinly sliced if you intend to pan-fry or grill it on the barbecue, according on the dish you want to cook. Count a saddle for two persons when calculating amounts. ** Cooking the saddle of rabbit Rabbit saddle is a fragile and soft meat that requires careful preparation. The filled saddle of rabbit is undoubtedly the most renowned of the numerous methods to prepare it. The contents, such as tarragon, foie gras, or mushrooms, bring taste and creativity to your meals. The saddle of rabbit, whether whole or stuffed, is an excellent choice for roasting or pan-frying. Saddle can be cooked in a casserole dish in thick slices with a cider or mustard sauce, or for the more adventurous, a curry or coconut milk sauce. Thin slices may be readily cooked on the barbeque in the summer for unique barbecues to share with family and friends.