Madcowz Posted May 5, 2007 Report Share Posted May 5, 2007 Hi, wanting some advice on how best to butcher a rabbit please. I normally remove the front & back legs, and then cut the saddle before the rear leg join as there isn't that much meat here and it is mostly bum & scent glands (or am I wasting good meat here?). I leave the ribs on the saddle, but trim it all down to make it look nice. But is it better to split the cage? What do you guys do? thanks, /Mad Quote Link to comment Share on other sites More sharing options...
steve_b_wales Posted May 6, 2007 Report Share Posted May 6, 2007 After gutting and skinning the rabbit, I cut it in half, going across the rib cage. Then I cut between the back legs, splitting them into two pieces, and the same with the front. I then have four good pieces of rabbit, nothing wasted. As long as you clean it properly ( I soak mine for a few hours in salted water ) it will be okay. Quote Link to comment Share on other sites More sharing options...
Boston Posted May 6, 2007 Report Share Posted May 6, 2007 I always cut the front and back legs off at their uppermost joints, cut the tail end off and bin it then cut the back in half just under the ribs and leave it at that Quote Link to comment Share on other sites More sharing options...
Highlander Posted May 8, 2007 Report Share Posted May 8, 2007 Shoot it with a .243 should be nice and tender then! Quote Link to comment Share on other sites More sharing options...
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