This veritable feast takes a bit of effort, but is well worth it. It originated around the mid-1800s when serving guests a game pie would have been a good indication that the host owned vast tracts of property. Only the rich ate game - the law permitting others to hunt on their land had not yet been passed. You'll need to begin this recipe a day ahead.
Note In Australia, only whole rabbits and hares are available. Order in advance from select butchers. Substitute saddles with 920gm of boned rabbit/hare meat. This recipe is from Marco Pierre White's Great British Feast (Orion, $55, hbk). In editing this recipe for publication we have made minor changes to bring it into Gourmet Traveller style.