Natural State Rabbit
Bone-In Saddle
The saddle is the center section of the rabbit, running along the back and holding the delicate loin meat. Keeping it on the bone helps protect that tender meat as it cooks and brings more flavor to the finished dish.
Roast the saddle with herbs tucked alongside the backbone, then carve it into elegant portions at the table. A gentle braise works beautifully, too, especially with a sauce you'll want to spoon over everything else on the plate.
This cut is frozen to hold its quality until cooking day. Thaw it slowly in the refrigerator and take care not to overcook it.
Let the saddle be the centerpiece.
Pack details
Individual Pack: 1 tray, 3 pieces, approx. 2.9 lb
Case: 6 trays, 18 pieces, approx. 17.3 lb
Pickup available at Natural State Rabbit
Usually ready in 2-4 days
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.
