Cutting a Rabbit into Pieces

Cut into ten pieces this way, one rabbit can be stretched to serve at least three people (and more, if used in a sauce for pasta or a stew with other ingredients).

Place the rabbit on its back on a cutting board. Pull out internal organs and any clumps of fat from the interior.

Using a boning knife, cut underneath the shoulder blades at the natural seams to remove the forelegs.

Remove the hind legs by cutting along the pelvic bones to separate the legs from the carcass.