How To Cut Up & Cook Rabbit
Even if you are not a hunter, you can still enjoy rabbit. I buy mine whole and cleaned from a market once a year. They are not cheap as I pay about $15.00 for one rabbit and it only feeds two people. Read on to see the steps I take to cut up the whole rabbit, the light breading I use and how to cook this delicious rabbit. It is amazing served with mashed potatoes and gravy.
Ingredients – Plus chicken broth.
Lay the cleaned rabbit on a cutting board.
Using a large knife, cut the front legs off, these are the smaller
legs. Pull on the leg and feel where the joint is then slice there.
Do the same thing with the back legs.
Cut the back in half. I also cut off the end bones
at the neck and tail as there is no meat there.
Here is what my rabbit looked like after cutting it up.
I have never found organs in a rabbit when I bought
one in the past. I know there are two hearts here and I am
afraid to ask what the other four larger organs are. They
obvious put more than one rabbits organs in this rabbit.
Combine the flour, salt and pepper on a dish.
Dredge each piece of rabbit into the flour mixture, coating
them lightly. I don’t like a lot of breading so I don’t use egg
or milk with the breading, but you certainly can.
Add the oil to an oven safe skillet, like cast iron, and heat
over medium heat. (If you don’t have a cast iron skillet,
use any skillet then transfer the rabbit to an
oven safe dish after browning.)
Place the prepared rabbit pieces into the skillet.
Brown on both sides, remove from the
heat and carefully add the chicken broth.
Place the skillet into a preheated 350 degree
oven with a lid or use foil to cover the pan.
Bake for about 1 hours or until the back
legs are at least 160 degrees at their thickest part.
Do not over bake or the rabbit will be dry.
Remove from the skillet and serve. There is not a lot of
meat on a rabbit and will probably only serve two people.
It is delicious with gravy over top too.
How To Cut Up & Cook Rabbit
- 1 rabbit, cleaned and rinsed
- 1½ cup all purpose flour
- 1 tsp salt
- 1/2 tsp pepper
- 1½ cup chicken broth
- 1/4 cup vegetable oil
- Preheat oven to 350 degrees.
- Lay the rabbit on a cutting board. Using a large knife, slice the small front legs at the joint. Then do the same with the back legs.
- Cut off the tail bone and neck bone as there isn’t any meat there. Cut the back in half making two smaller pieces.
- Combine the flour, salt and pepper on a large plate.
- Dredge the rabbit pieces into the flour mixture until lightly coated. If you like a lot of breading you can use milk and egg to roll it in first.
- Add the oil to a cast iron pan (or any heavy skillet) over medium heat. Once hot, add the rabbit pieces and brown on both sides. Remove the pan from the heat and slowly add the chicken broth.
- Cover with a lid or foil and place the cast iron pan into the oven. If you didn’t brown in a cast iron pan, place the rabbit and liquid into an oven safe casserole dish with a lid.
- Bake for approximately 1¼ hours or until the thick back legs are at least 160 degrees. Should the liquid dry up just add more. Do not over bake or the rabbit will be dry. I check the temperature at 1 hour because rabbits are different sizes.
- Place the rabbit on a serving plate and serve. Rabbit is great served with mashed potatoes and gravy.