Cutting up a Rabbit

Rabbits can be roasted whole, but it is more usual to joint them for slow-cooking in casseroles and stews. It is only wild rabbit that you may need to joint, since domestic rabbit is mainly sold ready jointed. A whole rabbit, depending on size, can be jointed into six to nine pieces which will feed three to five people. Boneless rabbit meat is a good choice for pâtés and terrines.

1. Cut the back legs from the carcass with a large chef’s knife. Cut down the centre to separate. Cut each leg in two.

   

2. Cut the body crosswise into three or four pieces with the knife, making one cut below the ribcage.

   

3. Cut the rib section in half through breastbone and backbone with the knife or kitchen scissors.