Executive Chef Sean Rembold of Marlow & Sons in Brooklyn features rabbit on his menu quite consistently. For him, there is no reason why anyone should be intimidated to work with rabbit - showing just how easy it is by preparing one of his restaurant's popular recipes: rabbit cacciatore.

Watch Part I as Chef Rembold walks though the simple process of butchering a rabbit, offering personal tips and advice along the way.

Thanks for watching food. curated.
Shot/Edited by Liza deGuia
Follow my food obsessions on Twitter: SkeeterNYC

Loading more stuff…

Hmm…it looks like things are taking a while to load. Try again?

Loading videos…