Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking


Braising, butchering whole rabbit


Home Cooking 4

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.


Want to stay up to date with this post?

Recommended From Chowhound