Boneless Rabbit Saddle1.5-2lb total, bonelessCalifornia White and New Zealand White Rabbits form the main ingredient for millions of culturally important recipes around the world. Paella Valenciana for example, considered the original paella, features rabbit as the protein of choice and not seafood as it is more commonly found in other regions. Rabbit meat has a subtle gamey flavor. Even though domesticated, rabbit meat still retains some of the flavors of its wild ancestors. This rabbit has a clean, light, and balanced taste. Rabbit saddle is a lean yet meaty cut great for pan roasting. Similar to chicken but more versatile, we recommend to sear quickly or tie and stuff to preserve the juiciness of the meat. Cook to an internal temperature of 150 degrees F as the temperature will continue to rise after leaving the oven. Thanks to a new partnership with Blue Ridge Rabbit Meat Co., we are able to feature rabbit again. Their mission to increase the quality of rabbit production regionally is realized through a network of farms around South Carolina focused on sustainable rabbit production, and they willingly share breeding stock and good farming practices. Historically if you grew up in a rural area, rabbit was a major part of your diet. Rabbit is easy to raise, does not eat much, and can be farmed on a small plot very close to home. Pork and beef dinner were rare delicacies, but rabbit was a constant source of protein.
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