Our rabbits are a mix of Californian White and New Zealand White breeds and are humanely raised by a cooperative of small family farms. The rabbits are fed a diet of sweet alfalfa, oats, wheat and barley with no antibiotics or hormones ever used.
The result is a lean and tender meat with a delicate, slightly sweet flavor that can be enjoyed fried, grilled, roasted, braised or stewed. Pairing its versatility with the nutritional facts makes a compelling case for more rabbit in our diets. Rabbit is lower in calories and cholesterol, but higher in protein than the more popular choices: chicken, veal, turkey, lamb, beef and pork.
Rabbit meat is all white, similar in texture to chicken and cooks much like chicken meat does, sharing its versatility. But many find the flavor richer and more rewarding.
Though it is a staple of Italian and French kitchens, rabbit meat is a rarer pleasure in the United States. You will find that this light and tender meat works well in any season, and is easy to prepare.
The saddle cut is simply the center of the rabbit, and in this case, it still contains the bones. Often stuffed and roasted whole, the tender saddle, like the loin, is also good when pan-roasted, accompanied by a simple sauce, and perhaps made with cream and mustard.