Rabbit
Loin: The loin is a lean, tender cut of meat that is located along the back of the rabbit. It is often cut into small, thin slices and can be grilled, roasted, or sautéed.
Leg: The leg of a rabbit is a flavorful, moist cut of meat that is often used in stews or braised dishes. It can also be roasted or grilled.
Shoulder: The shoulder of a rabbit is a tougher cut of meat that is best suited for slow cooking methods such as braising or stewing.
Rack: The rack of a rabbit refers to the ribcage and is usually cut into individual ribs. It can be grilled or roasted and is often served as a small portion.
Saddle: The saddle is the meatiest part of the rabbit and is located along the back between the loin and the legs. It is a tender, flavorful cut of meat that can be grilled, roasted, or sautéed.
Offal: Offal refers to the internal organs of a rabbit, including the liver, heart, and kidneys. These cuts of meat are often used in traditional dishes such as pâté or liver mousse.