This is just a suggestion. I'm not saying it's right at all, but looking at a few rabbit butchery articles, this term has cropped up a couple of times. Perhaps this will fit the bill given that it refers to a larger section of the rear end of the rabbit, rather than just the saddle?

despite what you say I would go with 'rump'.

Some examples :
"Ingredients: one rabbit rump (saddle and thighs)"
http://www.zeptercookwaremi.com/emain.htm

this also contains a reference to rump :
http://www.scribd.com/doc/36606790/Rabbit-Farming

this isn't a serious recipe but ...
"Quotation for the Day … I don't go for the nouvelle approach-serving a rabbit rump with coffee extract sauce and a slice of kiwi fruit. Jeff Smith (the Frugal Gourmet)."
http://www.theoldfoodie.com/2006/07/furry-things.html

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Note added at 18 mins (2010-09-30 09:08:30 GMT)
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This document is for rabbit breeders, not chefs, but it identifies all the parts of a rabbit :
http://www.ksre.ksu.edu/library/4h_y2/S101.pdf (pages 3 & 4)

*

Another possible. I think rabbits are a bit small for talk about thighs - there just isn't any meat worth speaking of below the "knee"

A great place to eat and relax - Whitley Hall Hotel, Sheffield ...
... yellow in colour to the norm, but worked really well with the carpaccio beef); followed by leg and saddle of rabbit stuffed with black pudding (again!). ...
www.tripadvisor.co.uk/ShowUserReviews-g186364-d502703-r6051...

The Love Chef Web Site - Restaurant Reviews
4 Apr 2006 ... Braised Leg and Saddle of Rabbit – served with English pea mushroom risotto, lemon thyme and green olive sauce @ $26.00. ...
www.thelovechef.com/restaurants/ca/ovation_at_the_opera.htm...

Stuffed Leg And Saddle Of Rabbit Recipe | Food | Channel4.com
21 Dec 2009 ... It's British night at the F Word restaurant and a mouth watering main course of rabbit with stout and mustard sauce is being served.
www.channel4.com/.../the-pheasant-leg-and-saddle-of-rabbit-...

(Dont't let the "pheasant" confuse you - it's the name of the restaurant!)

hindquarters, i.e. the saddle and two legs

1kg lean game meat – pheasant breasts, pigeon breasts, duck or other wild fowl breasts, boned saddle and hindquarters of rabbit or hare, lean venison cut into strips
http://www.guardian.co.uk/lifeandstyle/2009/oct/03/terrines-...

Rabbit leg hindquarters
http://www.abc.net.au/tv/cookandchef/txt/s1684454.htm

Braised Rabbit de Napolitaine
Hindquarters of rabbit braised in a light étouffée (carameled roux, tomatoes, garlic and filet de gumbo) sauce served atop creamy hominy grits and herbs de Provençal.

http://www.manhattancateringllc.com/menu_french.htm

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Note added at 37 mins (2010-09-30 09:27:53 GMT)
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woops, didn't mean to duplicate, but changed mind while looking - was going to put haunch first then forgot Callum W had put h'quarters...

Not necessarily 100% accurate and not necessarily applicable to rabbits, however ...

Haunch ... b. The leg and loin of a deer, sheep, etc. prepared for table

Loin ... 1. Chiefly pl. The part or parts of a human being or quadruped, situated on both sides of the vertebral column, between the false ribs and the hip-bone. b. [Interestingly, there is no a.] As food: chiefly, the joint of meat which includes the vertebrae of the loins
[SOED]

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Note added at 36 mins (2010-09-30 09:27:02 GMT)
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cul: haunch or rear, usually of red meat
http://www.slowtrav.com/france/restaurants/glossary.htm

haunch - A term used in a cut of meat, usually venison. One of the back legs of an animal with four legs that is used for meat (the leg and loin undivided, or, as more commonly called, the hind quarter) - a haunch of veal, venison, or wild boar.
http://whatscookingamerica.net/Glossary/H.htm

Maybe "double haunch of rabbit"? (people will think they're getting a double serving for the same money).

And we'll keep the loins of mon petit lapin out of this, thanks very much.


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Note added at 37 mins (2010-09-30 09:27:53 GMT)
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Since it is defined in the text, it matters little, really, what it is called, as long as it sounds good.

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Note added at 43 mins (2010-09-30 09:33:48 GMT)
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While there are a few "rabbit haunch"es and "haunch of rabbit"ses gaily skipping about there on the Ouèbbhe (505 and 1500 respectively), combined with "recipe", for instance, there are only 151 and 36 respectively.

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Note added at 44 mins (2010-09-30 09:34:54 GMT)
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Wonder what Gollum calls 'em.

A brace of rabbit haunches?

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Note added at 50 mins (2010-09-30 09:40:25 GMT)
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Which reminds me: Samwise Gamgie once refers to the cooking of a "brace of conies".

How about "haunch of coney". Con is, after all, not far removed from cul, if you think bilingually ("You stupid c***!").

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Note added at 52 mins (2010-09-30 09:42:18 GMT)
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The Latin reinforces this!

co•ney 1 also co•ny
n. pl. coneys also conies
1. A rabbit, especially the European rabbit (Oryctolagus cuniculus).
http://www.thefreedictionary.com/conies


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Note added at 52 mins (2010-09-30 09:42:45 GMT)
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I'll never be able to look a rabbit in the eye again!

I am not completely sure it sounds alright to native speaker's ears, but, for what it's worth I have found the reference below