00:00:07today I’m going to show you how to join
00:00:08to rabbit now this is our rabbit
00:00:14pay for the butcher rap better get rid
00:00:17of that layer I on the board
00:00:20rabbits most often come with a head on
00:00:22it’s not for the not for the this
00:00:25squeamish
00:00:25so don’t look at it if it bothers you
00:00:27first thing we’ll do let’s open up the
00:00:29cavity and look for the awful
00:00:31now the butcher’s already taking the
00:00:33kidneys out so I’ve got them ready for
00:00:35cooking but if your butcher doesn’t take
00:00:37them out then you’ll find them just here
00:00:39and all you do to remove them is pull
00:00:41them out about the size of black grapes
00:00:43very easy pull them I pop them to one
00:00:46side
00:00:46now the liver is still here that’s it
00:00:49and to remove it it’s quite simple take
00:00:54a little knife and you just cut the
00:00:57membrane holding it in place
00:01:00there’s your liver now there’s several
00:01:03different bits to it as you can see and
00:01:06they’re held together by a little bit of
00:01:09gristle so just trim these lobes off get
00:01:14rid of the grisly bit that’s that there
00:01:16and these bits are all good to go so
00:01:20I’ll pop them aside for later get them
00:01:23out of the way and then we’ll deal with
00:01:27a rabbit now as you can see there’s the
00:01:31head here there’s the shoulders then
00:01:35this bit here it’s all a lovely juicy
00:01:38tender meat in it which is the saddle
00:01:40and then it’s got two legs and we’ll
00:01:43show you now how to separate them all so
00:01:46that we can cook them either on a BBQ or
00:01:48in a nice pot roast or slow roast or
00:01:51something like that now obviously this
00:01:53knife is a little bit flimsy for the job
00:01:56which so we need a bigger knife now you
00:01:59could use a big Chinese cleaver to chop
00:02:02these things but really the Chinese use
00:02:05those cleavers because they’re very very
00:02:06good at it very experienced they are
00:02:07very sharp cleavers it’s not the best
00:02:09thing for an amateur cook to use so I’ll
00:02:12show you one way of making sure you cut
00:02:14straight through bone first time with an
00:02:17ordinary knife quite easily and quite
00:02:21safely so the first thing we’ll do is
00:02:23just get rid of the head because I know
00:02:25not many people like to
00:02:26get that so turn away now if you’re
00:02:28squeamish so I’m gonna take a sharp
00:02:30knife chopping knife quite a thick heavy
00:02:33knife hold it in my left hand and put it
00:02:37where I want the cut to be now my right
00:02:39hand I’m going to pick up a rolling pin
00:02:41or a piece of solid wood now if you got
00:02:45a rolling pin to do there spare in mind
00:02:46that you might end up marking it so if
00:02:49you’ve got an old one hanging around or
00:02:51if you don’t want to use your rolling
00:02:53pin and market then just a piece of wood
00:02:54is fine because all we’re going to do is
00:02:56whack it on the back of the knife like
00:02:58that so hold on your knife keep it
00:03:01steady make sure it’s to place you in a
00:03:03cup couple of whacks and you straight
00:03:08through okay job done now we’ll cut the
00:03:13shoulders off so if you pinch the
00:03:15muscles or on the top of the shoulder
00:03:18you’ll find that comes away from the
00:03:21body quite easily and all you have to do
00:03:24is cut like that it comes away nice and
00:03:30easily one shoulder
00:03:37to shoulders
00:03:41so I’ll pop them to one side and then
00:03:46we’ll deal with the legs if you line the
00:03:49rabbit on its back here are the two legs
00:03:52and then really you just free them from
00:03:54the body there’s a joint right here the
00:03:59top of the leg where the where the leg
00:04:02bone joins the main body and just cut
00:04:04right through that it’s quite easy to
00:04:06find a little fiddling around and simply
00:04:09cut around it not that difficult if you
00:04:15cut around the bone it’s really easy so
00:04:19I’ll do the one on the other side there
00:04:29we go there’s your two legs right put
00:04:36them to one side and now we’ve got the
00:04:39rest of the body now these bits here are
00:04:42the belly flaps which look a bit sort of
00:04:46slamming and useless and kind of not
00:04:49where you want to eat but they’re
00:04:51actually really tasty they go very crisp
00:04:53and delicious when you grill them and
00:04:55they go nice and sticky and soft and
00:04:57chewy when you stew them so no sense in
00:05:00wasting them just cut them off and this
00:05:05is really all you do it’s very easy
00:05:07where they join the body you just make a
00:05:14cut then I reckon that’s worth it okay
00:05:18we go
00:05:20those are your belly flaps I’ll put them
00:05:23to one side we’re going to use the same
00:05:26chopping trick with a rolling pin to cut
00:05:29the rest of the carcass up so we’ll make
00:05:32four cuts between here and here the rest
00:05:36is a bit boning and good for stock but I
00:05:38wouldn’t put it in the stew this there’s
00:05:40not that much meat on it so first of all
00:05:43I want to cut about here align my knife
00:05:48felt exactly where I want it to be take
00:05:52my rolling pin
00:05:54a couple of good whacks you cut right
00:05:58through you can just pop that in the bin
00:06:01now they sound I’m going to cut count
00:06:06about three ribs up
00:06:14that’s why I want to meet my car here we
00:06:21go well this is nice for stock it’s a
00:06:26bit big and bony to put in the stew so
00:06:29I’m putting that in the bin and here’s a
00:06:32metal bit of a rabbit so I’m going to
00:06:35make another three cuts into four even
00:06:39bits that’s about right
00:06:41if you press the knife down onto the
00:06:43meat make little indentations and you
00:06:46can measure out how you think it should
00:06:49be cut make yourself a little guidelines
00:06:51like that without actually cutting
00:06:53through just the tip of the knife when
00:06:55you’re happy with them say how about
00:06:57cutting them exactly the same way there
00:07:12you go now see how nicely and evenly
00:07:16that’s cut if you were hacking away at
00:07:21this you’d have to give it four or five
00:07:24nice chops and then the back want to be
00:07:27splintered the view bits of bone in your
00:07:28food it’s not good and it would be
00:07:31really ragged and ugly looking but this
00:07:33is just the easiest way to do it piece
00:07:36of cake so there are is your saddle here
00:07:44are your belly flaps gear your shoulders
00:07:50two legs and awful and that’s how its
00:07:58join the rabbit
”