How to joint a rabbit for the pot.
Go to the last photo on the "How to skin a rabbit" thread and I'll start there.

Assemble all the tools you may need before hand. I use only 2 knives now as I cut around the joints, but that comes with experience. A heavy knife or cleaver may be useful to have.

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Start by removing the front legs. There are no joints to deal with, just keep a sharp knife as close as possible to the ribs.

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Looking at the above photo, cut the flaps of muscle (which cover the gut) away, from tight to the bottom rib, along where it joins the saddle, to between the legs. See below.

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Sever the back bone just behind where the last rib meets it.

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Removing the back legs is probably the hardest part. Use a very sharp knife and cut in just below where the saddle ends. Keep the knife very close to the hip bone, and when all the meat is cut away, the leg should just twist off (when both legs are done there should be very little meat on the hips).

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The fully jointed rabbit. Although the ribs and hips have little meat on them, roasted they make great stock. :D

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The saddle has been cut in half.

And there you have it