Cut Forelegs

Holly A. Heyser

Depending on where you bought the rabbit, you may need to cut off its head first at the base of the neck. A cleaver comes in handy since you can give it a good whack and use your chef's knife to cut through entirely. You can also use your chef knife and apply pressure in a downward, sawing motion. Save the head for soup stock or discard.

Lay the rabbit on its back. Hold a foreleg in one hand, then keeping your knife flush against the rib cage, cut the flesh connecting the foreleg to the shoulder. The foreleg isn't connected to the bone, so this is easy to do. Repeat with the other foreleg.