Believe it or not, rabbits are like pork or lamb carcasses, even if they don’t look that way at the first glance. The rabbit meat consists of two smaller front legs, a loin, a neck and two back legs. The good news is that there is shank on the legs so you can cook all four legs the same way.
Trimmings and roasts
In case of wild rabbits only the saddle is used for roasting. This is because the other cuts are better for braises and pot roasts. On the other hand, if you get farm rabbits that are fattier, you can roast the back legs and the saddle.
Roasting wild rabbit
For a portion you should serve 250 g of meat. Usually this means the entire saddle of a wild rabbit. If the saddles are small, you could offer two saddles for a serving. For the dish you need the saddles, freshly ground pepper and salt and three tablespoons of butter or duck fat.
Start by preheating the oven. Then remove the sinew of the saddle. For this you will have to cut below the rib cage with a sharp knife. If you do it right, you will have a defined breast on each side. Add some salt and pepper to the saddle. Then melt the butter or the fat in a frying pan and fry the saddles on both sides.
Then place the saddles into the oven and make sure that they are saddle side up. Roast the meat for 5 minutes. When the saddles will be ready they will feel tight. Remove the pan from the heat and cover it with foil for about 10 minutes before you serve.
Roasting farm rabbit
For this recipe you need a farm rabbit, four tablespoons of olive oil, two tablespoons of Dijon mustard, salt, pepper, butter, lard or duck fat and chicken stock. Mix the Dijon mustard, olive oil and black pepper in a bowl and then add the rabbit meat as well. Leave the meat to marinade for an hour or two.
Warm up the butter, lard or duck fat in a pan and brown the rabbit meat in it. When done put the meat in the oven and roast it for 6-8 minutes. Drain the fat from the pan, put the meat back and add the stock. Remove the pan when the meat comes to a simmer and leave it to rest.