Harvest Launceston Hare Odyssey How to section a hare

Instructions
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    You’ll want a scythed or straight boning knife, sharp. Plus
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    kitchen shears or strong scissors.
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    • Pat the hare dry with paper towel, inside and out. Don’t
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    discard any trimmings. They’re all going in the sauce.
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    • First, run your knife along the posterior-most thoracic rib,
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    down the saddle to the haunch and detach the flank on
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    both sides.
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    • Next, cut the membranous tissue between the muscles
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    of the haunch and the body, allowing the legs to splay
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    and exposing the sacroiliac joint. Disarticulate, then using
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    the tip of your knife, run down the hip to locate where
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    the femoral head connects to the pelvis. Disarticulate to
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    remove the leg. Repeat of the opposing side.
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    • There’s no true clavicle in lagomorphs, only a vestigial
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    clavicular structure. So just gently peel the shoulder
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    blade away from the body. This is essentially a matter of
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    separating connective tissue. The forelimbs are attached
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    primarily through muscle, not bone-to-bone articulation.
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    Once you’ve exposed the top of the shoulder, with the
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    hare on its back, run your knife down the cervical ribs to
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    the spine and detach the shoulder.
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    • Using the shears, cut through the ribcage on each side,
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    leaving about 2cm attached to the spine. Sever the spine
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    above the pelvis.
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    • From halfway up the saddle, carefully run your knife
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    underneath the membranous tissue on the top of the
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    fillets, with an upward tip pressure, until it reaches the
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    top end of the fillet. Maintaining upward pressure, run the
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    knife laterally outward, around and down the filet. Trim
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    and remove any remaining bits of connective tissue from
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    the top and underside of the saddle.
Read it online: https://www.lenah.com.au/recipes/harvest-launceston-hare-odyssey-how-to-section-a-hare