Jointing Rabbit and Hare

Rabbit and hare are best served jointed, if only because they don’t look too appetizing roasted whole, although they can be roasted with a stuffing in the cavity. The saddle or loin is the most tender cut and can be roasted, but the joints are best cooked slowly as in a flavourful casserole such as my recipe for Rabbit and Pumpkin with Mustard, pictured below.

1. Place the skinned and gutted rabbit or hare belly side down. Using a rolling pin and meat cleaver cut crosswise to remove the hindlegs, and again to remove the forelegs, leaving the back whole.

   

2. Separate the hindlegs and the forelegs into 2 pieces each. On adult hares the massive hindlegs can be cut into several more pieces.

   

3. Cut the saddle into 3 equal-sized pieces crosswise depending on the size of the saddle, using a rolling pin to help push the meat cleaver through the bones.