How to cook a saddle of rabbit

Loin of rabbit with fettuccine, prosciutto and roasted hazelnuts

How to cook a saddle of rabbit

8 December 2014

How to cook a saddle of rabbit

Rabbit saddle refers to the cut of meat that runs from the end of the rib cage to the hind legs –essentially comprising the two loins that sit either side of the spine and the skin and muscle surrounding them. As with all meats, it is best to roast the saddle on the bone as the presence of the bone adds flavour and helps to retain the moisture. For quick cooking, the loin can be removed and cooked separately.


Preheat the oven to 200˚C/gas mark 6
Season the rabbit with salt and then colour all over in a hot frying pan
Transfer to a roasting tray and place in the oven
Cook for 6–8 minutes – the rabbit is cooked when it is firm to the touch. You can check the cooking by inserting a metal skewer close to the bone, it should be hot to the touch.
Cover with tinfoil and leave to rest for 10 minutes


Alternatively, a saddle can be deboned (leaving the skin intact) then stuffed and rolled, preferably with fatty, rich ingredients to help keep the meat moist – flavours that contrast with the subtle taste of rabbit such as tarragon, prunes or bacon work nicely.


Adam Stokes serves his rabbit with tomato cous cous and spring vegetables while Martin Wishart serves his rabbit with fettuccine, prosciutto and roasted hazelnuts.

Get in touch

Please sign in or register to send a comment to Great British Chefs.