You’ll want a scythed or straight boning knife, sharp. Plus

kitchen shears or strong scissors.

• Pat the hare dry with paper towel, inside and out. Don’t

discard any trimmings. They’re all going in the sauce.

• First, run your knife along the posterior-most thoracic rib,

down the saddle to the haunch and detach the flank on

both sides.

• Next, cut the membranous tissue between the muscles

of the haunch and the body, allowing the legs to splay

and exposing the sacroiliac joint. Disarticulate, then using

the tip of your knife, run down the hip to locate where

the femoral head connects to the pelvis. Disarticulate to

remove the leg. Repeat of the opposing side.

• There’s no true clavicle in lagomorphs, only a vestigial

clavicular structure. So just gently peel the shoulder

blade away from the body. This is essentially a matter of

separating connective tissue. The forelimbs are attached

primarily through muscle, not bone-to-bone articulation.

Once you’ve exposed the top of the shoulder, with the

hare on its back, run your knife down the cervical ribs to

the spine and detach the shoulder.

• Using the shears, cut through the ribcage on each side,

leaving about 2cm attached to the spine. Sever the spine

above the pelvis.

• From halfway up the saddle, carefully run your knife

underneath the membranous tissue on the top of the

fillets, with an upward tip pressure, until it reaches the

top end of the fillet. Maintaining upward pressure, run the

knife laterally outward, around and down the filet. Trim

and remove any remaining bits of connective tissue from

the top and underside of the saddle.