Preparing the Rabbit

• 1

  Place the rabbit on your cutting board with the rib cage facing up, and the hind legs nearest you. Use the tip of your boning knife to cut through the hip joints, severing the two meaty hind legs from the carcass. Set them aside on a clean plate.

• 2

  Rotate the rabbit so its forelegs are closest to you. Hold a foreleg in your hand and lift it at an angle away from the carcass. Feel the shoulder area with your fingers, to locate the shoulder blade. Pick up your knife and slide the tip underneath the shoulder blade, cutting through the shoulder joint to separate the forelegs. Transfer those to your plate as well.

• 3

  Turn the carcass over so you're looking at the thick saddle, or loin muscles, along the back. Cut through the backbone at the beginning of the loin, separating the bony rib section. Do the same for the tail end, where the hind legs were attached. You'll be left with a portion of the backbone, the two loin muscles and the ribs beneath the loins.

• 4

  Remove the rib bones, if you wish, by running your blade between the ribs and the layer of meat that covers them. Snap off the bared bones, leaving the backbone in place. Cut the saddle in half crosswise.

Frying the Rabbit

• 1

  Fill a plate or shallow bowl with flour. Season the rabbit portions liberally with salt and pepper, then dredge them in the flour until they're well covered. Shake off any excess flour.

• 2

  Heat a large, heavy skillet over medium-high heat. Add enough oil to cover the bottom to a depth of 1/4 inch, then place the rabbit pieces into the hot oil. Reduce the heat to medium and cook the rabbit pieces for 7 to 10 minutes or until golden.

• 3

  Turn the rabbit pieces and cook on the second side for another 6 to 8 minutes. Remove the portions to a plate lined with paper towels and allow them to drain for at least 2 minutes before serving.