Deboning a Rabbit

I came across these 2 videos too late this breeding season as we are keeping what we have to breed when it cools down in late summer.

I am looking forward to trying this technique. I know it will take a lot of time to get proficient at it and I'll probably never get it down to 5 min, but it would open up a lot of recipes for cooking the rabbits.

Interesting! I suppose it opens more possibilities than variations on rabbit stew. Ground rabbit for burgers or chilis for example?

This deboning method is an absolute gamechanger!

It was quite a learning curve but I have the times down now. Not near as fast as the video but not bad and it is worth the extra time. It took about a dozen rabbits to really understand the video and all that is happening in the 5 minutes.

I processed some today and weighed them through the process to see how it works out. I weighed 2 grow outs:

5.5# each live weight
3# dressed (no head, guts, fur)
2.25# boneless

Mileage varies on how the ratios play out due to how you select your breeders. I prefer a stiff boning knife. I have a few that are semi-flexible but used the most rigid one and it did the best. The bones and little bit of remaining meat go to make broth.

If you've been underwhelmed with cooking options for whole or parted out meat rabbits, this is the solution.

Also, deboning the entire carcass at once yields more meat than deboning pieces. Pretty amazing.