tag:blogger.com,1999:blog-6540398058558258309.post7171277161578837692..comments2023-06-14T12:21:53.580-04:00Comments on Somerhill Farm: Parmesan RabbitSomerhillhttp://www.blogger.com/profile/15703268578406394942noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6540398058558258309.post-70248229699137615742011-12-30T10:44:53.345-05:002011-12-30T10:44:53.345-05:002 front leg sections, two rear leg sections, divid...2 front leg sections, two rear leg sections, divide the back into 2 pieces by cutting just behind the ribcage. <br />Thanks for commenting. :^)Somerhillhttps://www.blogger.com/profile/15703268578406394942noreply@blogger.comtag:blogger.com,1999:blog-6540398058558258309.post-23080475728473603142011-12-30T09:47:31.482-05:002011-12-30T09:47:31.482-05:00Hello, I have been following your blog for a few m...Hello, I have been following your blog for a few months now. I discovered it through the SA yahoo group. I can relate as we also raise sheep (Icelandics) and French and Satin Angoras as well as meat rabbits. I tried your brandied rabbit in mushroom sauce the other night (and posted a link to your blog on facebook). It was delicious. I would like to try this one, too but I have a question. How exactly do you cut up the rabbit to come up with 6 serving pieces?Andreahttps://www.blogger.com/profile/07592576885721685076noreply@blogger.com