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Butchering into Parts

4
  1. Solution: Cut the chilled carcass into serving portions.
  2. Explanation: Usually involves removing the forelegs, hind legs, and separating the saddle (back/loin) into manageable pieces. Can be done with a heavy knife or poultry shears.
  3. Notes: Optional; some prefer to cook rabbits whole. Allows for easier packaging and storage.
📅 Created: 4/16/2025, 10:19:48 PM 📌 diy 🔧 Sharp knife or poultry shears, cutting board