Natural State Rabbit
Deboned Saddle
With the bone removed, the rabbit saddle becomes a blank canvas.
Lay it flat and fill it with herbs, mushrooms, greens, or your favorite stuffing. Roll it, roast it, and slice it into medallions for a centerpiece that looks impressive without requiring complicated carving at the table.
Prefer to keep things simple? A quick sear and a glossy pan sauce are more than enough for this tender cut.
The Deboned Saddle arrives frozen, ready to stay that way until the menu calls for it. Bring it out for company, or turn an ordinary evening into an excuse to set the table.
Pack details
Individual Pack: 1 tray, 3 pieces, approx. 1.5 lb
Case: 6 trays, 18 pieces, approx. 9 lb
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How to Prep Your Rabbit
Follow these simple tips to ensure the best results.
Fresh:
Remove from packaging. Use paper towels to pat dry meat to help sear properly during cooking. Let meat sit at room temperature for 30-45 minutes before cooking for best results.
Frozen:
Place meat in the refrigerator and allow it to thaw for 12 to 24 hours. Once thawed, pat dry and allow it to come to room temperature for 30 minutes before cooking for best results.
Marinating:
To enhance moisture retention, tenderize the meat, and boost flavor, place meat and a marinade of your choosing in a sealed bag or covered container. Refrigerate for 2-12 hours. Remove from marinade and pat dry, allowing meat to sit at room temperature for 30 minutes before cooking.
Brining:
To retain moisture, enhance tenderness, and season meat from the inside out, dissolve 1/4 cup kosher salt in 4 cups cold water. Add herbs or spices if desired. Fully submerge rabbit in the brine. Cover and refrigerate for 4-12 hours. Rinse the meat under cold water to remove excess salt and pat dry thoroughly with paper towels. Let meat sit at room temperature for 30 minutes before cooking for even results.
New to cooking rabbit? Start here.
Rabbit isn't yet mainstream in the U.S., and that’s okay. We’re committed to closing the knowledge gap with approachable education, prep guides, and recipes that help people cook rabbit confidently—from first-timers to chefs.
