Skinning & Jointing a Rabbit
Ten minutes from field to five-piece — the country cook's Sunday routine.
A rabbit (or hare, same technique) breaks down into two shoulders, two hindlegs, and the saddle. Skinning is easier than it looks — the hide comes off like a wet jumper. What you do next is where dinner is decided: fry the loin, braise the legs.
Watch a demonstration
How To Butcher A Rabbit
hosted by YouTube
How to do it
- 01
Belly nick
Pinch the skin at the belly, nick a small opening with the knife tip — go carefully, you don't want to pierce the flesh.
~1 min - 02
Pull the skin off like a jumper
Slide your fingers under the hide and work it loose all the way around. Pull toward the head and then the tail — the whole skin should come off in two pieces without cutting.
~4 min - 03
Draw the innards
Slit from ribs to vent, keeping the blade shallow. Roll everything out onto the board. Save liver, kidneys and heart in cold water; discard the rest.
~3 min - 04
Take the front legs
There's no hip joint at the shoulder — just cut through the muscle behind the leg, pulling the shoulder up and away. Two clean cuts.
~2 min - 05
Split the saddle
Cut just behind the ribs. Everything front becomes stock. Everything back is your prime — the saddle (both loins).
~2 min - 06
Divide the hindquarters
Feel for the hip socket, cut through the joint and rotate — the leg comes clean away. Repeat on the other side. You've got two hindlegs, a saddle, and stock bones. Job done.
~3 min