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How to disjoint a rabbit

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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.   how to butcher a rabbit
     
Step two: Follow through with your knife, making a few small cuts to remove the leg. Repeat on the other side.   how to butcher a rabbit
     
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.   how to butcher a rabbit
     
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.   how to butcher a rabbit

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