Boning Rabbit or Hare

Appears in

Published 1989

Removing the bones leaves a carcass suitable for stuffing and roasting. The hind legs may be left to give shape to the roast.

Cut off and discard the head. Set the carcass on its back, hind legs toward you and split the chest.
Cut along the rib bones on one side, lifting each rib and scraping it to free the meat.
Cut and ease the meat away from the backbone, stopping when you reach the thin skin under the backbone. Work along the backbone, scraping the meat from it.
Using both hands split the pelvic bone so the legs lie flat.
Cut under the tail bone and pull up the pelvic bone to loosen it.
Separate the thigh bone from the hip joint, expose the leg bone and lift it out.
Cut round and loosen the backbone from the meat but do not remove it. Repeat steps 2-7 on the other side.
Sever shoulder joints. Remove the shoulder and forelegs.
Cut and pull the rib cage and backbone from the meat in one piece. Use the bones for stock.