Rabbit can be purchased in one piece , as a cut up, or in separate parts. Supply is varied. Depending on the dimensions of the parts, the total preparation time will require between 20 to 30 minutes. Even legs take requires a relatively short preparation time of approximately 45 minutes. Parts which have been boned or contain few bones require a very short cooking period, Backsides, which have not been skinned, are best carved in certain places before preparation

The cutting up of a complete rabbit is done in three stages:

stage 1:	Rabbit (with liver) A complete rabbit with head and liver weighs on an average 1.450 kg. This equals 2523 Kcal or 10.556 kJ. The meat / bone proportion = 60 % meat. A rabbit ready for the spit without head and liver weighs on an average 1.300 kg. The meat / bone proportion = 70 % meat. Average preparation time: Pan: 90 minutes Stew pot: 90 minutes Roasting bag: 60 to 70 minutes
stage 2:	Front parts One front part weighs on average 350 g. This equals 609 Kcal or 2548 kJ. The meat / bone proportion = 65 % meat. Average preparation time: Barbecue: 20 minutes Stew pot: 20 minutes Roasting bag: 20 minutes Backside The backside weighs on average 360 g. This equals 626 Kcal or 2620 kJ. The meat / bone proportion = 80 % meat. Average preparation time: Stew pot: 40 à 45 minutes Roasting bag: 30 minutes Hind legs One hind leg weighs on average 220 g. This equals 383 Kcal or 1602 kJ. The meat / bone proportion = 75 % meat. Average preparation time: Pan: 45 minutes Barbecue: 30 à 40 minutes Stew pot: 60 minutes Roasting bag: 45 minutes
stage 3:	Shoulders One shoulder weighs on average 110 g. This equals 191 Kcal or 800 kJ. The meat / bone proportion = 80 % meat. Average preparation time: Deep frying pan: 15 to 20 minutes Barbecue: 15 minutes Stew pot: 20 minutes Roasting bag: 15 minutes Fillets skinned One fillet extra without belly skin weighs on average 60 g. This equals 104 Kcal or 437 kJ. The meat / bone proportion = 100 % meat. Average preparation time: Oven: 15 minutes Pan: 10 minutes Deep frying pan: 10 minutes Barbecue: 10 minutes Medaillons One medallion weighs on average 100 g. This equals 174 Kcal or 728 kJ. The meat / bone proportion = 100 % meat. Average preparation time: Pan: 20 à 25 minutes Barbecue: 20 minutes Stew pot: 30 minutes Roasting bag: 25 minutes Fillets not skinned One fillet with belly skin weighs on an average 110 g. This equals to 191 Kcal or 801 kJ. The meat / bone proportion = 100 % meat Average preparation time: Oven / pan / wok / deep frying pan: suitable to full up Hot air oven: 30 Minutesn