Rabbit carcass cutting: scheme, step -by -step instructions, tips

From this article you will learn how to correctly cut a carcass of a rabbit.

If you do not buy a whole rabbit due to the fact that you do not know how to cut it-read this article. We will teach you how to do it.

Where to start cutting the carcass carcass?

There is no current state standard for cutting a rabbit. There is only a culinary scheme that divides the meat of a rabbit with bones into 2 groups: hard and less rigid, according to which bones with muscles with muscles that work are more strict, respectively, they are more rigid, and they will have to be cooked or extinguished longer. Another group of muscles, often located alone, less stringent, and it needs to be cooked less.

Attention. The smaller the carcass of the rabbit, the younger it is.

Where to start cutting the carcass carcass?

• First, separate the rear legs
• Then we separate the front legs
• We take out of the inner part of the carcass of the rabbit of the gut
• Cut off the carcass of a bosses from the carcass
• We cut the back of the ridge into 3-4 parts
• Cut the sternum into 4-5 pieces

Attention. If you got a rabbit with your head and paws, then a rabbit is separated by a rabbit’s carcass along the first neck vertebra. The head and ends of the legs do not go to food. The front paws are separated along the carpal joint, and the hind legs are hocking.

Rabbit carcass cutting - hind legs

How to separate the rear legs from the carcass of rabbit?

1. We turn the carcass of the rabbit on the side.
2. We bring a sharp knife into a ledge on the hip.
3. We make an incision to the end towards the sacrum.
4. Divide the thigh and leg into 2 parts.
5. We do the same with another leg.

From the rear legs of the rabbit, you can cook:

• Potato with rabbit stewed in the oven
• Pastrome from a rabbit
• Rabbit in dry white wine
• Pilaf from a rabbit

Attention. On the hind legs of the carcass carcass are the most meat.

Rabbit carcass cutting - front legs

How to separate the front legs from the carcass of the rabbit?

1. We turn the carcass of the rabbit on the side.
2. Press on the bottom of the paw, look where the shoulder protrudes.
3. Around the shoulder we make an incision.
4. We press in this place a knife deeper, until the leg separates from the carcass.
5. Cut the leg into 3 parts.
6. We also cut off another foot.

From the front legs of the rabbit, you can cook:

• Hot rabbit with potatoes in sour cream

Rabbing carcass cutting - gutted

How to separate from the carcass of a rabbit of a gut?

1. Kids. Usually the kidneys are covered with a layer of fat. It is used for cooking. The kidneys are also used, they are in a rabbit without a specific smell, and they are not soaked like pork, but immediately prepare a dish.
2. Above the kidneys, in the hypochondrium, are: liver, heart and lungs. We cut a little diaphragm and take out the offal. Separate them from membranes.

From the giblets of the rabbit you can cook:

• Pate
• Roast

Attention. The rabbits are tender, prepared quickly, the dishes are delicious.

Rabbing carcass cutting - peritoneum

How to separate the peritoneum from the carcass of rabbit?

1. We cut off the 2 strata of the peritoneum from the carcass of the rabbit.

You can cook from the peritoneum of the rabbit:

• Wrap it with a roll, and put the filling in the middle - buckwheat or pearl barley porridge with mushrooms

Rabbit carcass cutting - back of the ridge

How to separate the back of the ridge from the carcass of the rabbit?

1. Divide the ridge with a sharp knife or kitchen scissors into 3-4 parts.

Attention. You need to try to cut the bone of the rabbit in one fell swoop so as not to crush it into small and sharp fragments that can get into food and injure the oral mucosa, and this is quite possible, since the bones of the rabbit are thin and tubular.

From the ridge of the rabbit you can cook:

• Soup
• Bouillon
• Cabbage soup
• Diet borsch

Attention. Rabbit meat from the ridge is very similar to chicken meat.

Rabbit carcass cutting - breast

From the entire carcass of the rabbit we left the breast.

How to cut a sternum from a carcass of a rabbit?

1. We cut the sternum along the ridge first into 2 parts.
2. Cut off the neck.
3. We cut 1 part of the ribs into 2 pieces, then 2 part - also for 2 pieces.

From the cervical part of the rabbit, you can cook:

• Soup
• Bouillon
• Aspic

From the ribs of the rabbit you can cook:

• Stew
• Roast
• Stewed potatoes with ribs

What do we get when cutting the carcass carcass?

The following parts of meat with bones are obtained from the carcass carcass:

• The rear and front paws (8 parts) with bones and meat are used to make hot.
• The neck, 4 pieces of ribs with meat, 3-4 pieces of the back, can be used for soups, borscht, broths.
• Along the ribs and back, you can remove the fillet, as well as 2 pieces of peritoneum. Rolls are prepared from this part of the rabbit, and they can be stuffed with porridge with mushrooms, dried fruits and others.
• From the giblets (kidneys, liver, heart, lungs) we prepare a paste, soup.

Attention. After cutting the carcass carcass, evaluate the quality of the meat on the scent if it has not a very pleasant smell (an inseminer, an old rabbit) - it needs to be soaked in white wine, milk serum, milk, cream diluted to a liquid state of sour cream, or a poorly diluted solution .

So, we learned to correctly cut a carcass carcass into pieces.

Video: The art of cutting rabbit

We advise you to read:

• How to cook a rabbit in sour cream
• How to cook buckwheat tasty
• What is the difference between a wild and home rabbit and a hare
• The best recipes for dishes with soy sauce from pork meat, chicken, turkey, ducks, rabbit
• Decorative rabbits: care and maintenance at homex