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Braising, butchering whole rabbit


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Braising, butchering whole rabbit

lamb_da_calculus | Aug 24, 2014 09:01 AM

I have a recipe, "lapin aux olives" from the Les Halles Cookbook, that calls for braising 4 rabbit legs. I have a whole rabbit, since that's what I could find in my area, and I'm not sure how to modify the recipe accordingly. As far as I can tell, after breaking down the rabbit I'll have two legs, two loins, a spine/ribcage for stock, and some sort of front quarter that I don't know how to use.

So the first question is: do I need to modify the braising time by cut? I'm thinking of rabbit as being roughly analogous to chicken, in which case the loins would overcook faster. Second question: what do I do with that front quarter?

I'm using this video as a guide for butchering the rabbit, so you can skip to the end of it to see the body parts I'm talking about.



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