How to Cut up a Rabbit

Because rabbits are sold whole and butchers can’t be relied on to cut them up in the right way, you may have to cut yours up at home. This is easy, since a rabbit fits together into rather obvious pieces that are readily separated. If your rabbit comes with its head—valuable for adding flavor to the stew—just cut it off with a cleaver or heavy chef’s knife. If the rabbit comes with its liver, save it and chop it to use as a stuffing for the saddle, or sauté it and sprinkle it, coarsely chopped, over rabbit stew. Cut through the thin layer of meat that attaches the forelegs to the body. There’s no joint to cut through; the forelegs are attached with muscle alone. Cut the front section of the rabbit away from the hindquarters by turning the rabbit on its back. Count 3 ribs up from the hindquarters and slide a knife between the ribs to the rabbit’s backbone until you hit the backbone and can’t go any farther. Repeat on the other side. Use a heavy chef’s knife to separate the front and back where the cuts that were made between the ribs join. Press down firmly, gently forcing the knife through the backbone. At this stage you should have the head, two forelegs, and the front section (these are cooked with the rest of the rabbit to reinforce the flavor of the braising liquid; they aren’t served at formal meals), and the hindquarters (the saddle— two legs and the back).