The other day, we bought a Rabbit from one of our local grocery stores, and since the various cuts can be used in a lot of very different ways, we figured we’d put up a post on how to break down a rabbit. In some ways, it’s a little trickier than Turkey/Chicken, Duck, or Goose…but it’s also not at all greasy or slippery, so it feels less risky!
Back to a little note on the different ways to use the cuts…The legs are great for marinating and grilling, braising, roasting, or even slow cooking (with added fat to keep them moist). The saddle is terrific for stuffing. If you wind up making a little mistake on the saddle and having a puncture or two in the skin, just stuff it, and wrap it in bacon to fix the issue (that’s what we do) to keep all of your stuffing in. Lastly, the internal organs can be fried up, and the bones can be boiled into a stock for soup, risotto, or paella!
As with our other whole animal processing posts, we will caption each picture with what we do. If you’re squeamish, this is your warning to not scroll any further.
Time: 15-20 Minutes
What you need:
A Rabbit (obviously)
A large cutting board
Some Paper Towels
A Large Bowl
A Fillet Knife
A Chef’s Knife
Let’s get started!
Remove the rear legs:
Removing the rib meat and forelegs:
Removing the Saddle (aka the tricky part):
The bone with the saddle has what I can only describe as upward facing fins, so this next part is a little tricky. There’s a picture of the bone below, so I’d suggest scrolling down to see it before embarking on this part.