Butchery | Rabbit from France

French rabbit saddle x4 atm.packed ±1.5kg

These four rabbit saddle cuts from France weigh approximately 375g each. The saddle is the meatiest and most prized part of the rabbit, offering white, delicate and particularly tender flesh. These saddle cuts are rigorously selected by Le Delas, a wholesaler in Rungis. Their quality and consistent weight are a major asset for professional kitchens. They are ready to be cooked whole or deboned. Culinary uses: Rabbit saddle is ideal for a variety of refined uses, offering elegant serving options: ► Roasting and sautéing: Perfect for short, precise cooking, roasted in the oven or sautéed in a pan, accompanied by a herb or mushroom sauce. ► Stuffed preparations: The shape of the saddle lends itself ideally to deboning for stuffing (with dried fruit, herbs, or offal) before roasting or braising. ► Low temperature: Can be cooked at low temperature to ensure maximum tenderness, then served as fillets. Storage and preparation advice: ► Storage: Fresh product. Store at a positive temperature (0°C to 4°C). ► Preparation: Rabbit meat is very lean and requires special attention to prevent it from drying out. When roasting, it is often advisable to wrap the saddle in bacon or cured ham to keep it moist.

French rabbit leg x6 atm.packed ±1.2kg

This tray of 6 French rabbit legs is packaged in a protective atmosphere (PA) for optimal preservation. The total weight of one piece is approximately 1.2 kg, which equates to an average weight of approximately 200 g per leg. The poultry is produced in France. The leg is the meatiest and most tender part of the rabbit, ideal for stewing or roasting, guaranteeing tasty meat. The 6-leg tray is suitable for professional use with precise portion control (±200 g per portion) and controlled costs. Professional culinary uses: Rabbit thighs are a sought-after alternative to traditional meats, allowing you to offer traditional and regional dishes: ► Stews: Ideal for rabbit stew or rabbit with mustard, where the meat remains tender and absorbs the flavours of the sauce. ► Roasts and grills: Can be roasted in the oven or grilled after a good marinade, offering fine, flavourful meat. ► Traditional catering: Enhances a menu by offering a French poultry dish, often synonymous with quality. ► Management: The portioned format (6 legs of ±200g) makes it easy to count and prepare plates. Storage and preparation tips: ► Storage: Fresh product to be stored in a cool room. As the meat is fresh, you can freeze it upon receipt. ► Preparation: Rabbit must be cooked thoroughly. It is well suited to slow cooking, which preserves the tenderness of the meat.

French rabbit vacuum packed ±1.3kg

This whole rabbit from France is packaged in pieces weighing approximately 1.3 kg. Rabbit is distinguished by its white, fine and tender meat and its delicate flavour. This poultry is rigorously selected by Le Delas, a wholesaler in Rungis. Its quality and consistent weight are an asset for standardising dishes in professional kitchens, whether for cutting into pieces or cooking whole. Preparation is carried out in our dedicated workshop by the Le Delas butchery teams. Culinary uses: Rabbit is a classic poultry that can be used in many ways, offering traditional dishes or more modern creations: ► Traditional stews: Ideal for rabbit with mustard, gibelotte or civet. Its meat is perfect for long, gentle cooking in sauce. ► Roasting: Can be roasted whole, stuffed with aromatic herbs for an elegant presentation and melt-in-the-mouth meat. ► Cutting: The whole piece can be cut into pieces (legs, saddle) for individual fricassee-style dishes or simply roasted. Storage and preparation tips: ► Storage: Fresh product. Store at a positive temperature (0°C to 4°C). ► Preparation: Rabbit meat is lean and requires special attention when cooking to prevent it from drying out. For stewing, brown the meat well before adding liquid.