Rabbit is a lean and economical meat. Here it is roasted with an aromatic tomato ... overlapping as you go. Top with the saddle and gently roll up into a sausage shape. Tie the cling film tightly ...

With older rabbits the legs have a tendency to be tough and are best suited to slow cooking in a stew or casserole, although you can quick-roast the saddle and cook the legs separately.

The saddle of a rabbit is fairly small and it might be that ... Remove the front legs (these have no use other than to be roasted and thrown in your stock pot. This will leave you with the saddle ...

shows off some of rabbit’s versatility. Whether roasted or braised, in a stew or on a salad, it’s a change of pace from chicken. Sprinkle saddles with salt and pepper. If possible, do this the ...