Rabbit is a great starting point for cooks looking to extend their repertoire to butchering. What’s more, buying a whole animal from your butcher or at the farmers' market (or on-line) and breaking it down yourself is more economical, because you pay more per pound when someone else does the work. Using a small, sharp paring knife and kitchen shears, follow these steps, and you’ll have the meat you need to make Stuffed Rabbit with Cabbage, and enough leftover carcass to make a rich stock.