Tutorials
Tutorials are made up of steps. Each step has one or more pictures. You can skip between steps by clicking the Previous/Next Step buttons. To navigate between pictures, you can click the Previous/Next Picture buttons, click the current picture (to move to the next picture), or click one of the thumbnails for the current step. Clicking the current picture or the Next Picture button will navigate through all of the pictures and steps until you reach the end of the tutorial. The numbered tutorial text at the bottom of the page (e.g., #1: Position the rabbit.) corresponds to the picture in the step (in this case the first picture).
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How to Butcher Rabbits (July 19, 2009)
You've got a rabbit and taken it home. Now you realize that you need to know how to butcher a rabbit.
This tutorial takes you through skinning and cutting up your rabbit. Note that this process is very similar
for squirrels. The major difference is that squirrels have ball and socket joints for their shoulders and
their loins are typically so small they aren't worth going after (there are exceptions though).
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How to Debone a Rabbit's Rear Legs (August 9, 2009)
You've butchered your rabbit, but your recipe calls for pieces of meat--not whole legs--or the meat isn't
in good shape (e.g., a lot of shot damage or broken bones). By deboning the meat, you can improve its presentation
and make it a lot more suited for recipes like stews, pot pies, stir fry, or fillets.
Generally speaking, you'll get about 1 1/2 pounds of meat from two medium-sized, deboned cottontails (loins, tenderloins, back legs, and forelegs).
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How to Debone a Rabbit's Forelegs (August 9, 2009)
While you won't get as much meat from the forelegs as you do with the rear legs, deboning
them is a lot easier, and the amount of meat you get makes it easily worth the effort.