Tips for the hostess: how to cut a rabbit

Very tasty dishes can be made from rabbit. But in shops or markets, carcasses of this animal are sold more often as a whole. And if you do not plan to cook it whole, you need to know how to cut a rabbit. In the same cases, when you plant and slaughter animals yourself, you will also have to master the evisceration procedure. All this is not difficult, but if you are a beginner, you will spend more time than an experienced culinary expert. Consider one of the instructions that is most often used.

Instruction, preparatory work

1. First of all, it is necessary to determine the working tool. It will be preferable to arm with a fairly heavy and sharp knife, preferably with a wide blade. It is also possible that it will require something more powerful - a special ax-schnach.
2. Initial recommendations on how to cut a rabbit depend on the type of carcass that is in front of you: frozen, fresh or just clogged and refreshed. Most of the insides have already been removed, this is done immediately after the skins are removed. But in the event that it is to be done to you, then start by cutting the peritoneum along the white line, bringing the cut to the breast bone itself. In the next step, remove the internal organs from the abdominal cavity, previously separating them from the muscles. At the same time, we try not to damage the bile and bladder, because the taste of meat will be spoiled if its contents fall on it.
3. At this stage, the kidney fat and the kidneys themselves are left inside the carcass. The liver is put aside for further use for culinary purposes. The heart and lungs are also sometimes cooked.
4. We cut off the head on the first cervical vertebra. Now we clean the carcass from various contaminants, wash and cut. If we have before us a frozen gutted carcass, then we simply defrost it.
5. We proceed directly to how to properly cut a rabbit. Separate the front legs by turning the carcass downward with the breast. Cut the meat parts from the sides. We cut straight at the shoulder blades, separating the front part.
6. What's left is again in half. On the line of the sacrum in the place where the femur is attached, cut off the middle part. A saddle or a dorsal part should not be cut.
7. Then we separate the rear leg. In the event that the animals were very fat, cut off excess fat. Most often, the kidneys are left inside, they are cooked with meat. So we figured out basically how to split a rabbit.

We continue the finishing work

It is necessary to know that not all components of rabbit carcass have the same taste qualities. The most delicate and tasty meat is prepared from the hind legs, the saddle, the sacrum. It can both bake and fry. But the meat of the front parts is more rigid. It is most often stewed, and the flesh is used for cutlets. But, frankly, it's still a matter of taste. Here we are with you and figured out how to cut the carcass of a rabbit.

General recommendations

There are still some general recommendations that you should follow. Immediately after the rabbit is hammered, it is impossible to freeze its meat, as well as to cook. It must be kept for at least 12 hours in a cool place. It "ripens", which will greatly improve the taste. It is also recommended to cook meat, and not to freeze, as freezing and defrosting destroy its delicate structure, because of what the taste is lost. Do not keep the carcase long in the freezer, because the liquid freezes inside it, turns into ice, which, expanding, tears the fibers of the meat. For this reason, when defrosting, a lot of juice is lost, and the product becomes dry and, accordingly, less tasty.

In general, the more and better you will observe the rules of how to cut a rabbit, the more delicious the prepared dish will become.