Peppered Saddle of Rabbit with Foie Gras and Meyer Lemon Oil

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeremiah Tower

Published 2002

  • About

Unless you make an old-fashioned 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 back part of the rabbit, the saddle, needs far less cooking time than the legs.

Of course, you do not have to have foie gras for this dish—you could just take the sinews out of the livers that come with the rabbit, flatten the livers out, marinate them with the rab