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95 responses to “How to Cut Up a Rabbit”

  1. Dominique & Sean

    Just used your tutorial to cut up a rabbit from the market and the instructions and photos were spot on. Thanks so much!

  2. Jenny’s Hare Pie from Voyager « Outlander Kitchen

    […] the pie filling.  Trim and cut up the rabbits into “collops” as described here.  Including the belly meat, you will have 10 pieces.  Flatten with a meat tenderizer, then season […]

  3. My first rabbit |

    […] realized all that about halfway through cutting a whole rabbit into serving pieces on Saturday. Even though I’d never done it before, I found myself […]

  4. es-mi-dio-primero

    !Gracias! Thanks to you, I pieced the rabbit I bought.

  5. Costs of raising rabbits |

    […] borrowed the picture from Hank Shaw’s post on “How to Cut Up a Rabbit” – a very informative article on the process. Thanks to Hank for putting the effort in. Photo […]

  6. Sarah Commerford

    Okay – got the squirrel plus your recipe for Spanish Style Squirrel Stew. Now, to attempt cutting the little critters up. They’re red squirrels – really small. Hoping I don’t hack a finger off in the process. Love your website!

  7. Girl43

    Wanted to thank you for a great step by step rabbit breakdown. I have never done one and I cannot wait to grill it. The grain of the meat is beautiful but that silverskin has got to go…tedium. I’m sure the results will be worth it and I intend to visit your site again and again as I become more “meat independant”.

  8. Greenwood Nursery

    When I googled rabbit recipes this morning, I didn’t expect to find your post on how to cut it up, too. I’ve printed it out and it will be a great help. Though I’ve had rabbit in restaurants, this is my first time to prepare and I acquired it by accident. We’ve had several rabbits getting into our rabbit proof, or so we thought, fenced container yard here at the nursery. I have several dedidcated hunters on staff so the rabbits didn’t stand a chance. But…I am excited to prepare my first rabbit dish tonight. I’m leaning towards a mustard dish to cut the gaminess. Fingers crossed. Thank you for the post.
    – Cheryl

  9. Braised Wild Rabbit « One Messy Kitchen

    […] this goes for store bought rabbit too, as I’ve only seen them available whole. This link on how to cut up a rabbit is extremely […]

  10. josh

    What brand and size cleaver did you use?

  11. Barbecue Rabbit

    […] out to be far easier than I anticipated – there’s an excellent step-by-step tutorial here.  One thing to be aware of is that Hank is cutting up a wild rabbit that he has skinned and […]

  12. PepeGraves

    Thanks for all the info about the silver skin…Now all I need is a rabbit to practice on…

  13. pam slade

    Wonderfrul detail. I’ve given up on removing all silver skin, but am really stuck on the internal organs. I need help on how to remove these without damage, whether I can eat them (after all chicken livers and lamb’s hearts are OK)I understand there’s a bit I must remove because it’s bitter, but dont know really what that is?

    Thank you for giblet help!!



    Excellent with russet potatoes. OH MY!!!


    sorry. posted to wrong page. parting out the rabbit was was easy with your instructions. German stewed Rabbit was to die for. Will DEFINITELY make this again.

  16. Walter Harrill

    Pam, it’s the gall bladder you want to avoid. It is indeed bitter and will contaminate anything that the contents come into contact with.

    Finding it and removing it is easy – the gall bladder is attached to the liver. It’s a small green sack (white, actually, with potent green contacts) with a duct/tube on one end. To avoid spilling the contents, I move away (1/4″?) from the gall bladder, slice the duct through gently (don’t worry about slicing the liver), then use a fingernail to lift, pinch and pull the gall bladder away.

    I’ll go a step further than Hank on tularemia. I’m very careful to treat my wild rabbit the way I do commercial chicken (the causative agent is a bacterium, and can be found throughout the flesh), but it is just not found in domesticated rabbit (they’re a different genus/species than our wild cottontails).

  17. ken

    Great information. I miss fried rabbit as they are a bit like the quail where I am from, all but extinct. I will be looking for a rabbit after reading this. Thanks for the great writing and photos. Impressive.

  18. Crockpot Hunter-Style Rabbit Stew | Farm Food Blog

    […] noted below, I found this link for How to Cut Up a Rabbit useful, and I learned a new term, silver skin. I had dealt with this thin connective tissue on beef […]

  19. Silk Route: China, Peanuts and a Guy Named Hank | OlyEats

    […] the rabbits. You can cut up your rabbits, or you can just chop them in half with a cleaver — you’re going to pull off the meat anyway. […]

  20. Braised Rabbit

    […] The trouble with rabbit is the lack of accessibility and therefore they are usually fairly costly. if you are lucky enough to find them at your local butcher shop or farmer’s market, try to pick up a whole rabbit rather than one that is pre portioned. Butchering the rabbit, especially for this recipe is easy but if you need further guidance, check out the video linked here.. rabbit butchery. […]

  21. Slow-cooker Rabbit and Veggies (and an account of my first slip) | transgustatory

    […] I got a whole rabbit for this process, and proceeded to cut it according to the directions in one of my favorite books, On Cooking: A Textbook of Culinary Fundamentals. For anyone who is not familiar with this process and who don’t have a copy of On Cooking, the process is well-described on a variety of websites, including this one ( […]

  22. Squirrel! | thecookhousegarden

    […] 3 squirrels, cut into serving pieces […]

  23. Week 12 Notes | spatialecologist
  24. Rabbit Recipe | Culinarium


  25. chris

    Is there a video of this? I haven’t had rabbit in over 25 years.

    I do not hunt but would love to know when it is safe to eat wild rabbit/hare here on LI? What about squirrels? (best time to hunt for ediblness. What about rabies?

    A reasonably powerful air rifle will suffice. You mention all the ethnics that ate rabbit in the description except Italian. While my immediate family did not eat them, I assure you many many many others did. Chicken Cacciatore is nice with wabbit is very nice. A older Italian gent I met said during the depression his dad would come home from a day’s foraging in NYC (YEP I SAID FORAGING) with a bag of starlings like 2-4 per person, pigeons 1-2 a person. Dark meat on a turkey he reports. We all had meat that night(s). If work was available they ate better, I have no issues except for disease and ticks/disease. Squirrel I am told, is kinda like chicken, true or not?

    I am looking for domestic rabbit that is affordable, the only ones I get around me are Chinese, and I do not trust them.

  26. Puss-In-Boots: A Study Of Culinary And Business Savvy | Eat Already!

    […] Cut the rabbit into portion pieces. If you are unclear on that, there is an excellent article about cutting the rabbit here […]

  27. Cooking a Rabbit | wildramp

    […] 1 rabbit, cut into serving pieces (see How to cut up a rabbit) […]

  28. Preparing rabbit - Homesteading Today

    […] I take as much off as I can in certain areas…chicken has it sometimes too. Here is a good link to show you how to cut the rabbit, and how to do the sliver skin or sinew. I think some people just cook it.…t-up-a-rabbit/ […]

  29. Rabbit and Leek Pie - The Armchair Anglophile

    […] The necessaries: A rabbit: If you’re getting it from a butcher, see if he or she will cut it up for you, because breaking it down at home can be a giant pain. If you get it from somewhere whole, you can find instructions for breaking down a rabbit here. […]

  30. AFTER THE HUNT: German Rabbit Stew | contendher

    […] 2 cottontail rabbits, or 1 domestic rabbit, cut into serving pieces […]

  31. Of Rabbits and Roller Coasters - Dread, Thrills, and Calm for a new Butcher - Jacqueline Church .com

    […] The IACP award winning Hank Shaw on Honest Food […]

  32. joe

    grandson shot his first bunny getting him ready for frying im having more fun than him thanks for everything

  33. Heidi

    Awesome tutorial with great pictures. I’m getting ready to cut up rabbits for the first time (we always left them whole in the past). I was a bit worried about doing it until I saw this. Thank you for this post!

  34. Down the Rabbit Hole | Sam Squared

    […] didn’t know how to cut it up but, a quick google search later, I came across Hank Shaw’s awesome step by step guide. Here’s me harvesting the “bunny bacon.” (After I seared the rabbit, I cut a couple […]

  35. Cooking a Rabbit

    […] 1 rabbit, cut into serving pieces (see How to cut up a rabbit) […]

  36. Amy

    I used this to cut up my first rabbit and it worked to a T, thank you

  37. charles whitaker

    I am an old Kentucky boy and I’ve be cleaning rabbits and squirrels a long time and I think you done the best job of showing anybody how to clean a rabbit that I have ever seen. now just post a video showing wives how good rabbits are. Thank you. Chuck Whitaker.

  38. mitch

    Great instructions – VERY much appreciated !!! Thx, Mitch

  39. HappyHax0r

    Used these instructions to prep a store bought rabbit today for supper.

    Then I dusted it with flour, browned it in butter, and threw it into a dutch oven with onions, mushrooms, a clove of garlic, salt, pepper, heavy cream, and a bit of sour cream.

    It’s been cooking low and slow in that dutch oven for a few hours now and lemme tellya, given the smell and the small taste I had of the sauce I’d defend that dutch oven with my life at this point. Braised rabbit does something real special to cream :D.

    Holy, Freakin, Crap, this smells good.

  40. Countless Blessings Farm

    Wonderful tutorial! We have been raising and selling meat and pet rabbits for several years now and always seem to have a freezer full of the culls (not pretty enough to sell). I’ve never been terribly adventurous with cooking them and always used them whole. Just the other day we had to send two “problem pigs” to the butcher and needed to make freezer space for them. The rabbits came out first! I cut up and fried 7 of them for our family of 6 (4 of them under the age of 5) according to your Buttermilk Fried Rabbit recipe fully expecting leftovers for several more meals. I served with mashed potatoes, beans, Mac-n-cheese, brown bread, and sweet tea. There were no leftovers! I’m preparing another 12 for tomorrow night’s dinner and cutting up an additional 20 for a potluck over the weekend. Definitely keeping this recipe! Thank you so much!

  41. Costs of raising rabbits

    […] borrowed the picture from Hank Shaw’s post on “How to Cut Up a Rabbit” – a very informative article on the process. Thanks to Hank for putting the effort in. Photo […]

  42. Recipe roundup | SterlingFink

    […] method. (Rabbits, like deer, and unlike chickens, have backstraps.) I followed the instructions on Hunter Angler Gardener Cook. You can save this for date night, but if you have a line on decently-priced rabbit there’s […]

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