As a rule, rabbits are sold uncut, and if your plans do not include preparing the whole carcass, you will need to cut it into pieces. In special cases (for example, you breed and slaughter rabbits yourself), you will also need to gut it. Butchering a rabbit is not a very difficult procedure, but a beginner cook may take more time than an experienced one.
Instructions
Step 1
First of all, arm yourself with a sharp and fairly heavy knife. Better if he has a wide blade. You may need a special cleaver hatchet.
Step 2
The beginning of the action will depend on whether you purchased a frozen or fresh gutted carcass in the store or a freshly slaughtered and skinned rabbit in front of you. Usually, the insides are removed immediately after removing the skin, but if you have to do this, cut the peritoneum along the white line, bringing the incision to the sternum. Separate from the muscles and remove the internal organs from the abdominal cavity. In no case should the bladder and gallbladder be damaged - if their contents get on the meat, the taste will be spoiled. Kidney and kidney fat remain inside the carcass. Set aside the removed liver - it can be used for culinary purposes. The lungs and heart are also cooked, but less often. Cut off the head along the first cervical vertebra. After that, the carcass can be cleaned of dirt, washed and cut. If you already have a gutted rabbit carcass, simply defrost it if necessary.
Step 3
Separate the front legs first: turn the breast side down and cut them off. Trim the meat off the sides of the carcass. Now you can separate the front part - chop the carcass just behind the shoulder blades.
Step 4
Divide the rest of the carcass in half again. Cut off the midsection along the rump line at the hip attachment. The resulting back, or saddle, does not need to be cut.
Step 5
Separate the hind legs. If the rabbit is very fat, cut off the excess fat. The kidneys are usually left untouched and cooked along with a piece of meat.
Step 6
The most delicious and delicate parts of the resulting parts are the saddle, hind legs, and sacral part. They can be fried or baked. The meat of the front is stiffer, it is usually used for stewing, the flesh is suitable for cutlets.
