Saddle Of Rabbit With Pasta Arrabbiata

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Saddle Of Rabbit With Pasta Arrabbiata

If you’ve been reading my blog over the past few weeks you might have noticed my recent obsession with rabbit. And as someone who likes to use every part of the animal that I can, my recipes try to take advantage of that. This saddle of rabbit with pasta arrabbiata is a great way to use the loin and still make a filling meal.

What Is A Saddle Of Rabbit?

whole skinned rabbit

When most people think of eating rabbit it is most likely the hind legs. After all, they are the most desirable part. The saddle, or loin, is the region in between the hind legs and the rib cage. If you’re worried about breaking down your own whole rabbit, I’ve written an easy guide to help you.

cutting off the saddle of rabbit from the spine

Some people like to cook the saddle still attached to the bone, but for the sake of presentation I wanted to cut them off. From then it’s just a simple sear to get some browning.

Cooking The Saddle Of Rabbit

Searing the saddle of rabbit before putting the pan in the oven

In a pan with a bit of olive oil on medium high heat add the loins and brown all sides. They will curve as they tighten but it’s not a problem. Then pop the whole pan (oven safe) into an oven preheated to 190 Celsius for 6 minutes. Rabbit legs usually need a long time to get tender, but the saddle is great because it cooks quickly while still being tender.

Pasta with arrabbiata sauce

While I’m searing the rabbit I’m also boiling some pasta in salted water. Here I use mafaldine pasta, which is the same I used as the base for my rabbit ragu with mafaldine recipe. To make the sauce just combine a half cup of crushed tomatoes with some salt, garlic powder, dry oregano, freshly cracked black pepper, and your desired amount of red chili flakes. An arrabbiata is supposed to be spicy, but I’ll leave the chili measurement up to you.

roasted garlic

Because I use garlic powder in the sauce instead of fresh, I wanted to add some roasted garlic to the mix. I had leftovers after making roast bone marrow, so I just popped a few whole cloves into the pasta. Don’t worry, they are not strong at all, almost caramelized in taste.

Saddle Of Rabbit With Pasta Arrabbiata

Just give everything a good mix. The rabbit should be done and resting for at least 5 minutes, so when the pasta is finished you can slice the saddle into bite size pieces and serve. Enjoy your saddle of rabbit with pasta arrabbiata!

Saddle of rabbit with pasta arrabbiata

This recipe for saddle of rabbit with pasta arrabbiata is a great way to make use of a less common part of the rabbit. The saddle, also known as the loin, cooks much faster than the legs and tastes delicious.
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Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: European, Italian
Keyword: Pasta, Rabbit, Saddle of Rabbit, Spicy
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 401kcal
Cost: $5

Equipment

  • Pan (oven proof)
  • Knife
  • Pot

Ingredients

  • 100 grams Rabbit two loins removed from the spine
  • 100 grams Pasta I used mafaldine but you can use whatever pasta you prefer
  • 2 tbsp Olive Oil
  • 1/2 cup Crushed Tomatoes
  • 1 bulb Garlic roasted (optional)
  • 1 tsp Black Pepper freshly cracked
  • 1 tsp Garlic Powder
  • 1/2 tsp Oregano dry
  • Salt to taste
  • Red Chili Flakes to taste

Instructions

  • Lightly salt the rabbit loins and then sear on medium high heat in a pan with a bit of olive oil. Pop the pan into the oven at 190Celsius for 6 minutes. While you are making the rabbit you can boil the pasta and cook the sauce.
  • To make the sauce combine the tomatoes with the garlic, black pepper, oregano, salt, and red chili flakes. Stir around on a pan on medium heat until well combined. When the rabbit is done, remove it from the oven and let it rest for 5 minutes.
  • Move over the pasta bringing with it a bit of the starchy pasta water and give everything a good mix. Taste for seasonings and adjust to suit your preferences. Add in the whole roasted cloves of garlic and lightly mix.
  • Slice the saddle of rabbit into bite size pieces and plate. You can get fancy, or just mix everything together…up to you. Enjoy!

Nutrition

Calories: 401kcal | Carbohydrates: 42g | Protein: 19g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 117mg | Potassium: 507mg | Fiber: 3g | Sugar: 4g | Vitamin A: 161IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 4mg
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!

Saddle Of Rabbit With Pasta Arrabbiata

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