To debone a rabbit is simpler that it sounds. What you want to do is to separate the meat from the bones, that's all! Rule of thumb, usually we try to leave the loin whole, especially in terrine or pâté.

Wash the rabbit and dry it with paper towel. Remove kidneys and liver from rabbit and keep aside. However, rabbits are often sold without livers. Cut the front and hind legs and remove the fillets from both sides. The carcass and all the trimmings can be used to make stock. Cut and remove the second leg bones from the thigh bones and remove the meat. Clean the meat around the neck and rib cage by separating and scraping each rib. Trim the side flaps off the fillets and pull off the silver skin, leaving the fillets intact. Keep meat and bones refrigerated for use according to the recipe. Use the bones for preparing stock; otherwise discard.