Friday, December 24, 2010

How to Cut Up a Rabbit



A good alternative to spring ham, rabbit is a lean readily available alternative meal, lower in fat than pork or beef. There are a variety of recipes for rabbit but they all begin with cutting the rabbit. Below are the main steps for preparing a rabbit for cooking. It is a good idea to think of rabbit preparation as very similar to chicken preparation, making things a little easier to digest.

Difficulty: Easy

Instructions.
1
Lay skinned, washed and dried rabbit on its back on a clean non-porous cutting board. One rabbit can serve 4 people so only prepare as much as you need. Removal of head and feet should occur at the butcher.

2
Remove head and feet with a meat cleaver if still attached.

3
Cut away with a sharp knife the two flaps of skin clearly visible on the sides of the rabbit's torso under the arms. A sharp knife around the back and below the ribs will make removal easier. Discard the flaps or use similar to chicken wings.

4
Remove the front legs by cutting through connecting tissue with a knife. As the legs are not attached to the main skeleton, little force is necessary.

5
Locate the hole on rabbit torso where inner and outer workings connect. Press down hard with the flat of the knife, allowing for removal of any unwanted tissue.

6
Cut at hind legs with sharp knife just above the leg joins to sever connective tissue. Like the front legs there is no bone attaching the torso and leg.

7
Slice the rib cage and torso into 3 even pieces. Most recipes call for the rabbit to be cut into 9 or 11 pieces.

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