Polenta Stuffed Rabbit Saddle

Our last post (which feels like it was forever ago) was a Garlic Cheddar Polenta Recipe. We probably should have followed that up quickly with this recipe, as this was the driving force behind the making of that polenta…but life got in the way. Anyway, without further ado, here’s how we used our polenta!

Seeing as how thin the rabbit saddle meat is, it just perfectly lends itself to stuffing and turning into somewhat of a roulade. We knew from our Bacon Wrapped Wild Rice Rabbit Medallions that the addition of a bacon layer also adds a little fat and saltiness to an otherwise extremely lean meat, so we went back to that concept and defrosted some bacon. Then, we wrapped everything up together and cooked it in our trusty cast iron pan! While we served ours as is, we think a little BBQ sauce drizzled atop would be really good, both from a taste and texture standpoint.

**Side Note, since rabbit saddles don’t often come without the rest of the rabbit, some of our favourite ways to cook the legs are Rabbit Confit and Honey Cayenne Fried Rabbit.

Time: 30 Minutes (More if Making your Own Polenta)

Ingredients:

• Rabbit Saddle
• 3 Strips of Bacon
• Polenta (We used Garlic Cheddar Polenta)
• Optional: BBQ Sauce

Method:

• Preheat your oven to 350 degrees F.
• Slice your polenta into a block about the width of your rabbit saddle so it will fit perfectly when you wrap it.
• Arrange your strips of bacon side by side on a cutting board, and then layer your rabbit saddle on that. Lastly, place your polenta on your rabbit.
• Wrap your polenta in your rabbit saddle. Then, wrap your stuffed rabbit saddle in bacon.
• Heat a cast iron pan, and when it’s hot, place your stuffed rabbit package into the pan so that the seam of the bacon is facing down.
• Cook for a few minutes until that bacon turns crispy and golden brown. Then rotate. Keep doing this until your bacon is crispy all around the rabbit.
• Transfer to the oven, and bake until your rabbit and polenta reach a minimum internal cooked temperature of 165 degrees F.
• Remove from the oven, and transfer to a clean cutting board to allow to sit for a minute or two.
• Slice, plate (top with optional BBQ sauce), devour, and enjoy!