How to Cook a Rabbit, Part I: Butchering w/Chef Rembold of Marlow & Sons

Our VideosBy Liza de Guia on Mar 12, 2010
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Executive Chef Sean Rembold of Marlow & Sons in Brooklyn features rabbit on his menu quite consistently. For him, there is no reason why anyone should be intimidated to work with rabbit¬† – showing just how easy it is by preparing one of his restaurant’s popular recipes: rabbit cacciatore.

Watch Part I as Chef Rembold walks though the simple process of butchering a rabbit, offering personal tips and advice along the way. And stay tuned for Part II where we’ll show you the cooking process.

Thanks for watching food. curated.

Comments

  1. Brendan says:

    Another great video! I had no idea there are so many usable parts to a rabbit…very interesting to see Chef break it down and can’t wait to see what he cooks up.

  2. Adriana says:

    Wow, this is enormously helpful–thank you! I’ve always just tried to roast the whole thing and it never quite works out. Now I know what to do.

  3. Great video! Whenever I buy rabbit, the head & innards are never included. Are John Fazio’s rabbits (or other produce for that matter) available to the public, or does he sell to restaurants only?

    • Liza de Guia says:

      Hey EVEats! Full of interesting tips, no? Yes, I believe you can buy Fazio’s rabbits at Marlow & Daughters, the butcher shop down the street from Marlow & Sons. Also, Meat Hook carries rabbits, but I don’t think they come with the innards.

  4. @East Village Eats: I just bought a whole rabbit from the Meat Hook, and yes, it did come with the liver, heart and kidneys in tact. Perfect for making a tiny sample of chopped liver to spread on toast. I didn’t braise the bunny, though; I brined and smoked it over applewood. Yes!

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  6. Good vid, i actually really like the taste of rabbit.

  7. Ashley says:

    I like rabbit, but I don’t think I could ever cook one myself.

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    Sure hate that I can’t see this video on my iPad!

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  12. Joe Lund says:

    well the good news is, I have an infinite number of rabbits at my disposal (they have taken over my backyard) but the badnews is first off I cant just shoot them in my rural neighborhood, neibhors will freak, and I really dont want to catch them and then chop the head off (essentially murder) but other than my personal rabbit problems this is a great guide I will follow to cook the rabbits, once I capture and kill them somehow..

  13. Bradley says:

    On my website, we test and review a lot of propane smokers… about 1 smoker every two to four weeks, actually. So, as you could imagine, smoked chicken, ham and turkey gets a little old after a while…

    So, a few months ago we started getting a little more adventurous. We have smoked a duck, elk meat, 2 squirrels and yes, even a rabbit. We bought the rabbit already skinned and everything (from a local hunter that we had made an “arrangement” with). Long story short, my wife couldn’t bring herself to eat “Thumper”, but I sure did.

    As for the taste, the rabbit was absolutely delicious and did not taste gamey at all. We used a very salty brine overnight, and smoked it (with applewood chips) over about a 4 hour period on low heat (about 200 to 250 degrees) until the internal temp of the meat was just right.

    As for Joe, the commenter that said he didn’t want to murder a rabbit, I would invest in a rabbit trap and then take the live rabbit to a butcher who is willing to butcher wild game. You might have to call around to a few places before you find a butcher who will kill and skin a live rabbit… but, you will eventually find someone that will do the dirty work for you.

  14. I love to eat rabbit in the restaurant (when available), but never really thought about cooking one myself. Your video has inspired me to give it a try…very interesting!

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  17. That’s pretty cool, the end where he has all the parts and organs arranged looks ready to cook :-) where is the second video showing him prepare the rabbit cacciatore?

  18. Kelly says:

    We have just started raising meat rabbits in the past year. We finally got our first “fryers” a few weeks ago. They are Californian rabbits and we are raising them for our own meat rather than selling them. Your video sure helped me in my first time cutting one up and I passed the link on to my Mother for her to try the rabbits. We sure enjoyed them which is good because we now have 17 more coming in about 8 weeks!! Thanks for a very helpful video!

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