How to cut a rabbit carcass into portions
Despite the fact that rabbit is considered to be one of the most useful and dietary types of meat we cook it not that often. Sometimes hostesses do not buy rabbit meat just because of the fact that its cutting and cooking seem to be quite difficult at first sight. However, to cut the rabbit is just the same thing as to cut the chicken. Experience in this process is what you need. To make it much easier you can use special poultry shears but ordinary sharp kitchen knife will also be good. Cutting should be performed in dense household gloves.
- Cutting board
- Sharp kitchen knife
- Poultry shears
- Dense household gloves
If the rabbit carcass is frozen it will be better to defrost it before cutting. You can put it into cold water which contains two tablespoons of vinegar. First of all we should take out all the entrails and cut off the fat which will be very useful when frying. I have bought my rabbit in the store that is why only kidneys remained.
Put the carcass on the cutting board and cut off the back part. Use the knife to undercut flesh up to the bone and cut it off with the shears.
Cut off hind paws.
If the rabbit is big you can try to cut each leg into two parts. It will make the process of cooking easier.
In this way we receive 5 pieces of meat from rear half.
Cut off front paws with a knife.
If you want you can cut each paw into two parts.
Now we have the body and the chest. We should mark the cuts on the body which will signify the portions.
After this we should cut the body according to the marks. Again you should use the knife to cut the soft part and shears to cut the bones.
Remove lungs from the chest if you haven’t done that before. Accurately, with the help of shears, cut the chest into portions. Depending on the size of the rabbit you will get 3-4 portions from the chest.
That is all; the carcass of the rabbit is perfectly cut. Now you can easily stew or fry the meat.
- If you have a big rabbit then it is possible that you simply won’t be able to cut off the bones with poultry shears. In this case you may need a kitchen hatchet.
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