Sean Rembold, the executive chef of Marlow & Sons in Williamsburg, assures you that butchering a rabbit shouldn't be too tough—it's kind of like butchering a chicken. In these two videos from documentarian Liza de Guia's Food Curated, Rembold goes through the steps of taking apart the animal, then makes a sizzling pan of rabbit cacciatore (essentially just coq au vin with rabbit). The deeper golden-brown you can get the meat, the better the flavor. And what to do with the rabbit's head? Make the world's tiniest batch of head cheese of course! Watch the videos, after the jump.
How to Butcher a Rabbit
How to Cook a Rabbit: Rabbit Cacciatore
More Food Curated
Sausage Making at the Meat Hook in Brooklyn
Farming and Breeding Rabbits for NYC Restaurants
Salt Baking Duck at Savoy with Chef Ryan Tate
Behind the Scenes at Dickson's Farmstand Meats
Making Lobster Rolls at the Underground Lobster Pound
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