How to butcher a rabbit

I continue with a series of step-by-step explanations of various culinary techniques. Last time we figured out how to remove bones from a chicken, and today we’ll talk about how to butcher a rabbit. In the third millennium, the city dwellers completely no longer needed to master even the basics of butcher’s craft, but sometimes it plays a bad role for us.

For example, the task of butchering a rabbit immediately begins to seem like something extremely difficult – so much so that it is not even clear where to start. In fact, everything is simple, even elementary. You will need a small knife or a heavy chef’s knife or hatchet, but we will not chop bones anyway: you can butcher a rabbit without it.

6. On both sides, cut the meat between the ribs to the spine in the region of the 4-5 ribs, that is, approximately in the middle. With your thumb on the spine, use both hands to break the carcass in the area of ​​the incision.

7. Cut off the neck with ribs where the fracture of the spine is exposed. There is not much meat in this cut, even by rabbit standards, so you can save it for broth.8. Likewise, break the spine where the ribs end and cut off the square. Break the remaining rabbit saddle in the same way and cut into 3-4 pieces.That’s all! The rabbit is cut and can now be stewed, boiled or baked. For example, you can cook a rabbit in red wine or a rabbit in salmorejo sauce.