Rabbit
Rabbit is a lean, mild-flavored meat commonly used in European, Mediterranean, and rural cuisines. It is often compared to chicken, but its flavor is slightly deeper and its texture is firmer, closer to pork.
Because rabbit is very lean, it benefits from cooking methods that either add fat or retain moisture. Slow braising, stewing, or careful roasting are the most common approaches.
Breaking Down Rabbit
Lay the rabbit on its back and open the chest cavity to check for kidneys and liver. If present and and you wish to make use of them, reserve in a small covered bowl in the refrigerator.
Hind Legs
- Pull one hind leg away from the body to expose where the leg meets the backbone.
- Using a boning knife, cut around the top of the leg meat so as little meat as possible remains on the carcass.
- Cut through the joint just below the hip bone where the leg bone meets the backbone.
- Remove the leg, leaving a small "tail" of backbone attached to the body and put in a large bowl. Repeat for the other hind leg.
Front Legs
- Pull a front leg outward to identify where the shoulder muscle lies along the rib cage.
- Cut between the shoulder muscle and the rib cage so the muscle comes away with the leg.
- Bend the leg back to expose the joint and cut through it to remove the leg. Place in the bowl and repeat for the other front leg.
Saddle
- Turn the rabbit belly-side up and identify the meaty center section of the carcass (the saddle).
- Using a cleaver or heavy chef’s knife, chop just above the hips and just below the ribs to separate the saddle section. If the backbone resists the knife, snap it by hand to make cutting easier.
- Trim off the two thin belly flaps attached to the saddle and set them aside. You should now have a rectangular saddle section about 3–4 inches long with a portion of backbone and loin meat on either side. Add the saddle to the bowl with the legs.
If not making stock you can discard the belly flaps, ribs, and other remaining items.