Meat
Saddle
Rabbit saddle is the double-loin roast still on the bone—a classic game showpiece for quick roasting when tender. Lean mild pale meat is more herbaceous when wild and milder when farmed. Protect with fat, roast hot, rest, carve into neat portions. Older animals may prefer jointing and braising instead.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.3 g
- Saturated Fat 5 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 73.8 mg
- Sodium 63.2 mg
- Salt 0.14 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 62.1 g
- Energy 188 kcal
- Water 62.1 g
- Protein 22.7 g
- Fat 11.3 g
- Saturated Fat 5 g
- Monounsaturated Fat 4.91 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 35.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.18 mg
- Vitamin B3 — Niacin 4.82 mg
- Vitamin B5 — Pantothenic Acid 0.52 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.8 µg
- Minerals 403 mg
- Major Minerals 401 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.14 g
- Cholesterol 73.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.18 · vitamin-b3-niacin: 4.82 · vitamin-b5-pantothenic-acid: 0.52 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.7 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.8 ·
Minerals
Saddle of Rabbit: composition reflects this culinary part relative to the whole ingredient.
History
Slow-food kitchens revived whole-rabbit jointing and saddle roasts; saddle of rabbit took a named place in that kitchen trade.
Slow-food kitchens revived whole-rabbit jointing and saddle roasts. Cooks treated saddle of rabbit as a cut with its own timing and sides.
As rabbit cookery specialised, saddle was portioned and sold ready for the pan. Slow-food kitchens revived whole-rabbit jointing and saddle roasts.