Skin and gut the rabbit, reserving the organs since they're delicious.
Using a sharp knife, remove the front legs and hind legs.
Next, using a kitchen shears, cut the torso into even-sized serving pieces, the exact size of which can depend on the size of the rabbit. I usually cut mine into 3 pieces. Save the choices part of the torso (the saddle). The other parts don't have a lot of meat and are good for soup and stocks.
I like to cut the rib cage off using shears to use for stock.