I love eating rabbit. I don’t know about wild rabbit but farmed rabbit meat is every bit as tender as chicken and for me at least, that little bit novel.

I follow Scott Rea’s advice when I break down whole rabbits (see his FB page https://www.facebook.com/Scottreaproject for great catching, butchery and cooking advice).

First I remove the pluck.

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Then I cut through the backbone just below the rib cage.

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I remove the front legs like I would a chicken’s wings (see chicken wings).

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Then I remove the back legs, again using the same technique as I would on a chicken (see chicken legs).

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That left me with with the trunk which is simply the best looking cut I have ever seen.

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You could even simply cut the whole rabbit below the rib cage and cook the back half on the barbecue. The front end goes into my Rabbit Stock.

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In 2018 I will explore cooking methods and recipes to bring out the best in this lean meat.

Enjoy,

PK

Related Links:
  • See all recipes using rabbit here.
  • See more home butchery posts here.

 

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