Rabbit Butchery - Deboning Saddle & Removing Racks Video

Описание: Chef Sarah Wong demonstrates how to separate rabbit racks from the saddle and debone it using seam butchery.

Buy Rabbit: http://www.marxfoods.com/rabbit

Transcript:
"First we start by separating the rack from the saddle.

You're going to look for the lowest part of the sternum. There's going to be a section where it will separate evenly, both on the left and on the right side.

Just look for that tiny tab of cartilage right there. Then you're going to follow that seam, holding on to the belly, and going all the way down, along the ribcage, with your knife angled against the ribs.

You can then repeat that process on the other side. Then you're going to want to take your knife under the lowest rib, making a U-shaped incision to cut through. Then finish with your cleaver through the spine.

Once you've separated the rack from the saddle, you can continue by taking the saddle and deboning it.

To debone it you want to start by removing the tenderloins. They're very small, thin muscles on the inside of the back. You start by just cutting along the inseam, and then finishing the cut by gliding underneath. Very small...just a quick sear in the pan and they're good to go.

Cut along the upper side of the hip bone to release the saddle meat (or loin) from that hip bone. And then you're going to roll the loin back, and away from the vertebrae. Again, just taking your knife, cutting along the vertebrae, and then cutting underneath the loins to remove it off of that bone structure.

After you've done that, you've got a deboned saddle that you can stuff...you could take those loins off independently, or you could fill the center with a tapenade or duxelles or some sort of savory filling.

Then it can either be trussed and tied into a small roast or wrapped in caul fat or bacon, and then seared, roasted & sliced."