As a rule, rabbits go on sale in the rough look and if isn't in your plans to prepare a carcass entirely, it will be necessary to divide it into pieces. In special cases (for example, you part and you slaughter rabbits) it will be required also to draw it. Cutting of a rabbit – not a really difficult procedure, but can be necessary for the beginning culinary specialist more time, than skilled.
Instruction
1. First of all, arm with sharp and rather heavy knife. It is better if it has a wide edge. Perhaps, the special hatchet billhook will be required.
2. The beginning of actions will depend on that, you in shop got frozen or I skin a viscerated carcass or before you just slaughtered and skinned rabbit. Usually an entrails deletes right after removal of a skin, but if you have to make it – cut a peritoneum on the white line, bringing a section to a chest bone. Separate from muscles and take out internals from an abdominal cavity. It is impossible to injure an uric and gall bladder at all – if their contents get on meat, the taste will be spoiled. Kidneys and a kidney fat remain in a carcass. Put the taken liver aside – it can be used in the culinary purposes. Lungs and heart are prepared too, but is more rare. On the first cervical vertebra cut off the head. After that the carcass can be cleaned from pollution, to wash up and undress. If you have already drawn carcass of a rabbit - just defreeze it if necessary.
3. At first separate front pads: turn a carcass a breast down and cut off them. Cut off meat parts from carcass sides. Now it is possible to separate a front part – split a carcass behind shovels at once.
4. Divide the rest of a carcass again in two. Cut off a middle part in the area of a sacrum in the place of accession of a hip. The turned-out back part, or a saddle, it isn't necessary to cut any more.
5. Separate back ham. If a rabbit very fat, cut off excess fat. Kidneys usually don't remove and prepare together with a steak.
6. The most tasty and gentle of the turned-out parts is a saddle, hind legs, a sacral part. They can be fried or baked. Meat of front parts more rigid, it is usually used for suppression, pulp is suitable for cutlets.