Saddle of Rabbit with Black and Rose Peppercorns

Unless you make the old-fashioned type of country rabbit stew, cooking the rabbit for a couple of hours until all the meat turns very tender and falls off the bone, the same problem exists with rabbit as with poultry: namely, the breast meat—in this case the saddle—cooks faster than the legs and thighs. In order not to overcook the saddle, I have separated it from the rest of the rabbit, and in the next recipe use a longer, moist cooking for the legs.