Saddle of Rabbit Salad with Mesclun

Salade de râble de lapereau aux feuilles de mesclun


Preparation info

  • For


    • Difficulty


    • Ready in

      1 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About


  • The saddle of a young rabbit weighing about 2 kg (4½ lb) with its liver (use the rest of the rabbit for Rabbit in Jelly)
  • 100 g ( oz<


  1. Remove the gall from the centre of the rabbit’s liver. Season the liver with salt and pepper and put it in a small saucepan with the lard over a very slow heat for 15–20 minutes. Keep on one side on a plate.
  2. Separate the saddle, which is the part between the last rib and the tops of the hind legs. Remove the skin flaps from the sides and, using a very sharp kni