Cutting up Rabbit or Hare

The toughest part of the rabbit is the hind legs, which are often removed to cook apart from the saddle and the forelegs. The legs are usually simmered in a stew, while the saddle may be roasted on the bone, or cut in pieces to stew with the legs. Whole rabbit or hare that has been roasted, can be divided into pieces when cooked. The head may be cooked with other pieces, or discarded. Trim and discard the flaps of skin, tips of forelegs, and any excess bone. With a heavy knife, divide the carcass crosswise into three sections: hind legs, back, and forelegs including the rib cage. Cut between the hind legs to separate them; trim the backbone.