7x10, charcoal and pencil on drawing paper
little bunny butchery chart.
It is surprisingly difficult to find a rabbit butchery chart showing the cuts of meat as a reference. And its not like chefs don't butcher them into parts, as my teensy tiny rack of rabbit ribs at the French Laundry proves.
This seems to be the typical way of butchering a rabbit, but Judy Rogers has another way in the Zuni Cafe Cookbook, which involves deboning the saddle. I'll tackle that method next.