How to portion a rabbit

cooking-pans

STEP ONE (REMOVING THE HINDS)

Lay out the rabbit on a cutting board and begin by removing the hind legs. Use a sharp knife and cut the meat towards the spine following the curve of the hind leg on both sides turning the rabbit as required.

DSC_1_0023-2

The hind legs will easily cut away from the carcass only leaving the adjacent legs attached to the spine. You will end up with two hind leg quarters. This is the meatiest part of the rabbit.

DSC_2_0028-2

Gently position the knife where the two legs join the spine and use the knife to cut through the spine separating the hinds completely. Use a gentle push with the other hand to aid cutting through the spine. Separate the hind legs.

DSC_3_0030-2

STEP TWO (REMOVING THE FRONTS)

Remove the front legs by gently holding on to both legs and pull away from the carcass to expose the cutting line, quite similar to the hinds just not as obvious.

DSC_5_0040-2

Cut the legs away from the ribs following the carcass until completely removed. A sharp knife makes this a very easy task.

DSC_6_0044-2

STEP THREE (REMOVING RIB-CAGE AND TRIM)

Trim the belly flaps from the saddle on both sides to produce two piece of meat or trim.

DSC_7_0052-2

Cut away the front part of the carcass from the saddle by cutting towards the spine following the exposed ribs. Gently cut through the spine once both sides have been cut to the bone, similar to step three.

DSC_8_0054-2

STEP FOUR

Find the indentation along the spine and cut straight down, repeat for required pieces.

DSC_9_0065-2

You may want to cut the saddle into two or three pieces depending on your dish and preference.

DSC_10_066-2

STEP FIVE (READY TO BE COOKED)

All portioned up and ready for the pot. The skill of a butcher or a hunter is definitely not required and no more reason to shy away from a whole rabbit as it is the best value and very easy to do.

DSC_12_0076-2