Hey, ChefTalk! Long time lurker, first time posting. I acquired a beautiful rabbit to attempt a Fergus Henderson meat pie, but I'm worried my hamfisted and ignorant handling may abuse this wonderful animal. I've removed the kidneys, heart and liver and am saving those for...well, something yet decided (please feel free to suggest something!). I'm having trouble with removing the silver skin and am wondering if I'm cutting correctly. It seems like there's a fair amount of fat around what I understand is called the saddle. I'm removing a fair amount of stuff, not just the skin, but I'm wondering also if I've gotten it all. I've tried to label this picture to visualize my dilemma. What would you do? 1. I've been studiously removing the "B" layer, and think I need to go deeper. Is "A" another layer of silver skin? Do I ultimately want to reach the "C" layer? 2. Also, in the rabbit cavity, i see lots of what looks like fat. From my cursory internet research it sounds like this is not desirable and should be removed and discarded. Is this true? 3. After I color this, we're to roast covered in chicken stock and red wine for a couple hours until the meat is tender. I've not found many specific temperature recommendations, but was guestimating 325 would suffice. What do you think? Thank you in advance!