Roast Saddle of Rabbit with Shoulder and Leg Cottage Pie

Preparation info
    • Difficulty


Appears in
Today's special: A new take on bistro food

By Anthony Demetre

Published 2008

  • About

Get your butcher to prepare the rabbit by removing the front and back legs, taking off the head and splitting it in half, and cutting out and reserving the liver(s) and kidneys, then removing the ribcage and backbone from the saddle without piercing the skin. The two loins of meat should remain intact.


  • 1 large tame rabbit (or 2 fat wild rabbits), including the liver and kidneys
  • Salt and fre


Season all the bits of rabbit with salt and pepper. Put the offal down the centre between the loins of meat, then roll the saddle, encasing the offal, and wrap the roll in the caul and tie in place. Leave to chill in the fridge.

To make the cottage pie: melt a knob of butter with a splash of olive oil in a heavy-based pan and colour all the remaining rabbit pieces, including the head an