To make the Spiced Rabbit Tagine with Peas and Carrots, you’ll need to cut each rabbit into eight pieces: two hind legs, two forequarters (front legs), and the loins split into four pieces. Fortunately, disjointing a rabbit is no harder than cutting up a chicken.
|Step one: Lay the rabbit on its back with its hind legs facing you. Separate a hind leg by cutting along the seam of the thigh muscle until you expose the leg joint. Push the leg back until the joint separates.|
|Step two: Follow through with your knife, making a few small cuts to remove the leg. Repeat on the other side.|
|Step three: Lift a forequarter by the elbow joint and cut all around the shoulder area until the leg comes off—it should separate easily. Repeat with the other forequarter.|
|Step four: Flip the rabbit belly side down. Run your knife along either side of the spine and down the rib cage to release a bit of each loin; then you can pull away the rest of it—the belly flaps will remain attached to the carcass. Cut each loin in half.|