How To – joint a rabbit

hi I’m Pete from Jamie’s food team and

hi I’m Pete from Jamie’s food team and today I’m going to show you how to join

today I’m going to show you how to join

today I’m going to show you how to join to rabbit now this is our rabbit

pay for the butcher rap better get rid

pay for the butcher rap better get rid of that layer I on the board

of that layer I on the board

of that layer I on the board rabbits most often come with a head on

rabbits most often come with a head on

rabbits most often come with a head on it’s not for the not for the this

it’s not for the not for the this

it’s not for the not for the this squeamish

squeamish

squeamish so don’t look at it if it bothers you

so don’t look at it if it bothers you

so don’t look at it if it bothers you first thing we’ll do let’s open up the

first thing we’ll do let’s open up the

first thing we’ll do let’s open up the cavity and look for the awful

cavity and look for the awful

cavity and look for the awful now the butcher’s already taking the

now the butcher’s already taking the

now the butcher’s already taking the kidneys out so I’ve got them ready for

kidneys out so I’ve got them ready for

kidneys out so I’ve got them ready for cooking but if your butcher doesn’t take

cooking but if your butcher doesn’t take

cooking but if your butcher doesn’t take them out then you’ll find them just here

them out then you’ll find them just here

them out then you’ll find them just here and all you do to remove them is pull

and all you do to remove them is pull

and all you do to remove them is pull them out about the size of black grapes

them out about the size of black grapes

them out about the size of black grapes very easy pull them I pop them to one

very easy pull them I pop them to one

very easy pull them I pop them to one side

side

side now the liver is still here that’s it

now the liver is still here that’s it

now the liver is still here that’s it and to remove it it’s quite simple take

and to remove it it’s quite simple take

and to remove it it’s quite simple take a little knife and you just cut the

a little knife and you just cut the

a little knife and you just cut the membrane holding it in place

membrane holding it in place

membrane holding it in place there’s your liver now there’s several

there’s your liver now there’s several

there’s your liver now there’s several different bits to it as you can see and

different bits to it as you can see and

different bits to it as you can see and they’re held together by a little bit of

they’re held together by a little bit of

they’re held together by a little bit of gristle so just trim these lobes off get

gristle so just trim these lobes off get

gristle so just trim these lobes off get rid of the grisly bit that’s that there

rid of the grisly bit that’s that there

rid of the grisly bit that’s that there and these bits are all good to go so

and these bits are all good to go so

and these bits are all good to go so I’ll pop them aside for later get them

I’ll pop them aside for later get them

I’ll pop them aside for later get them out of the way and then we’ll deal with

out of the way and then we’ll deal with

out of the way and then we’ll deal with a rabbit now as you can see there’s the

a rabbit now as you can see there’s the

a rabbit now as you can see there’s the head here there’s the shoulders then

head here there’s the shoulders then

head here there’s the shoulders then this bit here it’s all a lovely juicy

this bit here it’s all a lovely juicy

this bit here it’s all a lovely juicy tender meat in it which is the saddle

tender meat in it which is the saddle

tender meat in it which is the saddle and then it’s got two legs and we’ll

and then it’s got two legs and we’ll

and then it’s got two legs and we’ll show you now how to separate them all so

show you now how to separate them all so

show you now how to separate them all so that we can cook them either on a BBQ or

that we can cook them either on a BBQ or

that we can cook them either on a BBQ or in a nice pot roast or slow roast or

in a nice pot roast or slow roast or

in a nice pot roast or slow roast or something like that now obviously this

something like that now obviously this

something like that now obviously this knife is a little bit flimsy for the job

knife is a little bit flimsy for the job

knife is a little bit flimsy for the job which so we need a bigger knife now you

which so we need a bigger knife now you

which so we need a bigger knife now you could use a big Chinese cleaver to chop

could use a big Chinese cleaver to chop

could use a big Chinese cleaver to chop these things but really the Chinese use

these things but really the Chinese use

these things but really the Chinese use those cleavers because they’re very very

those cleavers because they’re very very

those cleavers because they’re very very good at it very experienced they are

good at it very experienced they are

good at it very experienced they are very sharp cleavers it’s not the best

very sharp cleavers it’s not the best

very sharp cleavers it’s not the best thing for an amateur cook to use so I’ll

thing for an amateur cook to use so I’ll

thing for an amateur cook to use so I’ll show you one way of making sure you cut

show you one way of making sure you cut

show you one way of making sure you cut straight through bone first time with an

straight through bone first time with an

straight through bone first time with an ordinary knife quite easily and quite

ordinary knife quite easily and quite

ordinary knife quite easily and quite safely so the first thing we’ll do is

safely so the first thing we’ll do is

safely so the first thing we’ll do is just get rid of the head because I know

just get rid of the head because I know

just get rid of the head because I know not many people like to

not many people like to

not many people like to get that so turn away now if you’re

get that so turn away now if you’re

get that so turn away now if you’re squeamish so I’m gonna take a sharp

squeamish so I’m gonna take a sharp

squeamish so I’m gonna take a sharp knife chopping knife quite a thick heavy

knife chopping knife quite a thick heavy

knife chopping knife quite a thick heavy knife hold it in my left hand and put it

knife hold it in my left hand and put it

knife hold it in my left hand and put it where I want the cut to be now my right

where I want the cut to be now my right

where I want the cut to be now my right hand I’m going to pick up a rolling pin

hand I’m going to pick up a rolling pin

hand I’m going to pick up a rolling pin or a piece of solid wood now if you got

or a piece of solid wood now if you got

or a piece of solid wood now if you got a rolling pin to do there spare in mind

a rolling pin to do there spare in mind

a rolling pin to do there spare in mind that you might end up marking it so if

that you might end up marking it so if

that you might end up marking it so if you’ve got an old one hanging around or

you’ve got an old one hanging around or

you’ve got an old one hanging around or if you don’t want to use your rolling

if you don’t want to use your rolling

if you don’t want to use your rolling pin and market then just a piece of wood

pin and market then just a piece of wood

pin and market then just a piece of wood is fine because all we’re going to do is

is fine because all we’re going to do is

is fine because all we’re going to do is whack it on the back of the knife like

whack it on the back of the knife like

whack it on the back of the knife like that so hold on your knife keep it

that so hold on your knife keep it

that so hold on your knife keep it steady make sure it’s to place you in a

steady make sure it’s to place you in a

steady make sure it’s to place you in a cup couple of whacks and you straight

cup couple of whacks and you straight

cup couple of whacks and you straight through okay job done now we’ll cut the

through okay job done now we’ll cut the

through okay job done now we’ll cut the shoulders off so if you pinch the

shoulders off so if you pinch the

shoulders off so if you pinch the muscles or on the top of the shoulder

muscles or on the top of the shoulder

muscles or on the top of the shoulder you’ll find that comes away from the

you’ll find that comes away from the

you’ll find that comes away from the body quite easily and all you have to do

body quite easily and all you have to do

body quite easily and all you have to do is cut like that it comes away nice and

is cut like that it comes away nice and

is cut like that it comes away nice and easily one shoulder

so I’ll pop them to one side and then

so I’ll pop them to one side and then we’ll deal with the legs if you line the

we’ll deal with the legs if you line the

we’ll deal with the legs if you line the rabbit on its back here are the two legs

rabbit on its back here are the two legs

rabbit on its back here are the two legs and then really you just free them from

and then really you just free them from

and then really you just free them from the body there’s a joint right here the

the body there’s a joint right here the

the body there’s a joint right here the top of the leg where the where the leg

top of the leg where the where the leg

top of the leg where the where the leg bone joins the main body and just cut

bone joins the main body and just cut

bone joins the main body and just cut right through that it’s quite easy to

right through that it’s quite easy to

right through that it’s quite easy to find a little fiddling around and simply

find a little fiddling around and simply

find a little fiddling around and simply cut around it not that difficult if you

cut around it not that difficult if you

cut around it not that difficult if you cut around the bone it’s really easy so

cut around the bone it’s really easy so

cut around the bone it’s really easy so I’ll do the one on the other side there

I’ll do the one on the other side there

I’ll do the one on the other side there we go there’s your two legs right put

we go there’s your two legs right put

we go there’s your two legs right put them to one side and now we’ve got the

them to one side and now we’ve got the

them to one side and now we’ve got the rest of the body now these bits here are

rest of the body now these bits here are

rest of the body now these bits here are the belly flaps which look a bit sort of

the belly flaps which look a bit sort of

the belly flaps which look a bit sort of slamming and useless and kind of not

slamming and useless and kind of not

slamming and useless and kind of not where you want to eat but they’re

where you want to eat but they’re

where you want to eat but they’re actually really tasty they go very crisp

actually really tasty they go very crisp

actually really tasty they go very crisp and delicious when you grill them and

and delicious when you grill them and

and delicious when you grill them and they go nice and sticky and soft and

they go nice and sticky and soft and

they go nice and sticky and soft and chewy when you stew them so no sense in

chewy when you stew them so no sense in

chewy when you stew them so no sense in wasting them just cut them off and this

wasting them just cut them off and this

wasting them just cut them off and this is really all you do it’s very easy

is really all you do it’s very easy

is really all you do it’s very easy where they join the body you just make a

where they join the body you just make a

where they join the body you just make a cut then I reckon that’s worth it okay

we go

we go those are your belly flaps I’ll put them

those are your belly flaps I’ll put them

those are your belly flaps I’ll put them to one side we’re going to use the same

to one side we’re going to use the same

to one side we’re going to use the same chopping trick with a rolling pin to cut

chopping trick with a rolling pin to cut

chopping trick with a rolling pin to cut the rest of the carcass up so we’ll make

the rest of the carcass up so we’ll make

the rest of the carcass up so we’ll make four cuts between here and here the rest

four cuts between here and here the rest

four cuts between here and here the rest is a bit boning and good for stock but I

is a bit boning and good for stock but I

is a bit boning and good for stock but I wouldn’t put it in the stew this there’s

wouldn’t put it in the stew this there’s

wouldn’t put it in the stew this there’s not that much meat on it so first of all

not that much meat on it so first of all

not that much meat on it so first of all I want to cut about here align my knife

I want to cut about here align my knife

I want to cut about here align my knife felt exactly where I want it to be take

felt exactly where I want it to be take

felt exactly where I want it to be take my rolling pin

my rolling pin

my rolling pin a couple of good whacks you cut right

a couple of good whacks you cut right

a couple of good whacks you cut right through you can just pop that in the bin

through you can just pop that in the bin

through you can just pop that in the bin now they sound I’m going to cut count

now they sound I’m going to cut count

now they sound I’m going to cut count about three ribs up

that’s why I want to meet my car here we

that’s why I want to meet my car here we go well this is nice for stock it’s a

go well this is nice for stock it’s a

go well this is nice for stock it’s a bit big and bony to put in the stew so

bit big and bony to put in the stew so

bit big and bony to put in the stew so I’m putting that in the bin and here’s a

I’m putting that in the bin and here’s a

I’m putting that in the bin and here’s a metal bit of a rabbit so I’m going to

metal bit of a rabbit so I’m going to

metal bit of a rabbit so I’m going to make another three cuts into four even

make another three cuts into four even

make another three cuts into four even bits that’s about right

bits that’s about right

bits that’s about right if you press the knife down onto the

if you press the knife down onto the

if you press the knife down onto the meat make little indentations and you

meat make little indentations and you

meat make little indentations and you can measure out how you think it should

can measure out how you think it should

can measure out how you think it should be cut make yourself a little guidelines

be cut make yourself a little guidelines

be cut make yourself a little guidelines like that without actually cutting

like that without actually cutting

like that without actually cutting through just the tip of the knife when

through just the tip of the knife when

through just the tip of the knife when you’re happy with them say how about

you’re happy with them say how about

you’re happy with them say how about cutting them exactly the same way there

cutting them exactly the same way there

cutting them exactly the same way there you go now see how nicely and evenly

you go now see how nicely and evenly

you go now see how nicely and evenly that’s cut if you were hacking away at

that’s cut if you were hacking away at

that’s cut if you were hacking away at this you’d have to give it four or five

this you’d have to give it four or five

this you’d have to give it four or five nice chops and then the back want to be

nice chops and then the back want to be

nice chops and then the back want to be splintered the view bits of bone in your

splintered the view bits of bone in your

splintered the view bits of bone in your food it’s not good and it would be

food it’s not good and it would be

food it’s not good and it would be really ragged and ugly looking but this

really ragged and ugly looking but this

really ragged and ugly looking but this is just the easiest way to do it piece

is just the easiest way to do it piece

is just the easiest way to do it piece of cake so there are is your saddle here

of cake so there are is your saddle here

of cake so there are is your saddle here are your belly flaps gear your shoulders

two legs and awful and that’s how its

two legs and awful and that’s how its join the rabbit