How to cut up a rabbit. Two, exactly. It's not that different from cutting up a chicken, really. The thighs come off just like a chicken's. The forelegs are different from the wings - closer to the chicken thighs than to the wings, really. There's no breast meat to deal with (to speak of, anyway), but the loin (down pretty much the entire backbone) is like nothing I've ever done. I mangled the first one, but got the other three more or less intact.
Recipe later, after dinner. It looks pretty damn good, but you'll have to wait until we've eaten.