Like all game meats, a rabbit is very lean, and the more worked muscles, like the legs, take a longer time to cook than the saddle (the breast meat), which cooks relatively quickly. Rabbit legs need to be braised or stewed to tenderness and should be separated from the saddle. In general, a rabbit is cut up into 8 serving pieces: four legs and the saddle, quartered. You'll need a sharp chef's knife, a sharp paring or boning knife, and kitchen shears. You can also use a cleaver to do some of the whacking work that your chef's knife will do.