I have used the first technique. It was ok, but I didn't like the way the meat looked when it was all off and then rolled up. Just creeped me out for some reason.
I have developed my own technique that works well for us. I am getting faster and faster. I think I am now down to about 20 minutes instead of over an hour. I think that my time will continue to drop now that I have something that works well for me.
My technique is similar to the 3rd video that was posted (
http://www.youtube.com/watch?v=qfYH1FScPTE) except that I cut off the belly flaps and we smoke those for dog treats. Then I don't cut at the ribcage like he did. I do take off the front leg and back leg, but I take the loin from rump to neck off in a whole piece. So what we package is 2 loins that are the length of the rabbit, 2 front legs, and 2 hind legs (thighs).
If I am packaging chunks to use for stir fry or that kind of thing, I chunk up the loins.
I'm thinking step by step how I do it. Hopefully I can make this make sense.
- Dh rinses carcases for me
- Lay out rabbit belly down, crack pelvis if it wasn't already
- Remove back legs (like showed in video)
- Lay rabbit on side and remove front leg
- Lay rabbit on other side and remove other front leg
- Remove belly flaps
- Lay rabbit on belly again, cut small slit in silver skin on one loin
- Slide finger in under silver skin and follow with knife to slit entire length
- Cut off loin (using technique similar to video)
- Cut off other loin
Now you have 2 loins without silver skin, 2 front legs, 2 back legs, and belly flaps
