Jointing a Hare / Rabbit

Appears in
top 1000The Carved Angel Cookery Book
The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

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  1. Place the hare on its side on a board with its head facing left. Chop off the head and set aside.* Holding the shoulder in your left hand, cut in a curve around the shoulder to release it from the carcass, cutting through the ball and socket joint. Turn the hare over and remove the other shoulder in the same way. Remove the hind legs in the same way.
  2. You will be left with a complete back. Remove the heart, liver and blood from the chest cavity, tipping it all into a bowl.* Trim off the belly flaps and set aside.*
  3. The back is covered with two layers of skin – the first loose and easily removed, the second fine and silvery and more difficult. Detach the top loose skin and discard. Using a very sharp knife, remove the second skin, taking off thin strips at a time. This step is essential as if left on the skin will contract and toughen when the meat is cooked.