Deboning rabbit after skinning/gutting
Deboning video. It's not great or anything but it shows how I like to debone rabbits during the initial processing after skinning and gutting.
1. I rarely debone the front legs, those get cut off and put into the "rabbit wing" freezer bag until there's enough for dinner.
2. I then cut off the belly flaps, cutting the thin meat off the ribs and back at the same time. Makes great jerky or it can go into a jar to be canned as "boneless."
3. I then take care of the rear leg that's not holding the rabbit, cutting one side off, and then the other. Nothing fancy. Any meat left on the bones goes into the rabbit broth / stock I make with the bones later.
4. Then I cut down the backbone, and fillet the rib cage. Then fillet the back and take the tenderloins.
5. Then I take the flesh off the remaining leg and we're done!
Sr. Doe. Knife used was a Havalon razor blade knife.