Rabbit / Lapin

Rabbit (French: lapin) is a small game or farm-raised animal valued for its lean, fine-grained meat. It has a mild flavour and relatively little fat, so it can become dry if cooked too aggressively. Rabbit is commonly fabricated into saddle, legs and shoulders.

Rabbit cuts and terminology

• Saddle (râble): the back and loin section, often roasted or boned and stuffed.
• Hind legs: meatier portions suited to braising, confit or slow cooking.
• Forelegs and shoulders: smaller portions with connective tissue, often braised or used in stews.
• Whole rabbit: may be roasted, braised or divided into portions depending on size and recipe.

Rabbit versus hare

Rabbit and hare are different animals. Hare (French: lièvre) is generally larger, darker and more strongly flavoured than rabbit. Young rabbit may be called lapereau in French.

Classical preparations

Lapin à la moutarde is a classic French preparation with mustard and a sauce often finished with cream. Rabbit may also be braised with wine and aromatics, while the saddle can be roasted or stuffed. Hare is used in preparations such as civet de lièvre and lièvre à la royale.

Chef’s tip: Match the cooking method to the cut. The saddle is lean and cooks more quickly; the legs and shoulders benefit from slower cooking to soften connective tissue.

Food-safety note: Buy from an approved source, maintain refrigeration and use the cooking process required for the product and your jurisdiction.