Rabbit is easy. Slit the skin on the back and pull in both directions. Its so thin, it will tear right down to wrists and ankles. Then just cut off legs and head at fur line. Open the body from anus to neck without puncturing any innards. Livers and hearts are good to keep. Soak in salt water in the fridge for a few hours changing the water every 4 hrs depending on how long it soaks.I'm planning on getting into butchering of other meat sources like pig, turkey, rabbit, and deer.
Main uses of rabbit gives you 5 pieces (4 legs and back with ribs trimmed). Or you csn cook it off the bone to be used in soups and stews.
Turkey is just a big chicken. Only trick there is getting a kettle big enough for the scald.
Deer is like beef, only some cuts are just too small to achieve. Its also very lean and cooks quickly. Main cuts are the "backstrap" running along top of spine, loin (inside the pelvis), shoulders (good for stew meat cubes, burger, even a roast), neck (roasts, stew cubes, or burger), ribs (add rib meat to burger), hams (top round roast, steaks,stew cubes, burger), shanks (lower ham to top leg joint used as a roast) and organs (heart, liver, and kydneys).
Hogs can literally be eaten from head to tail or the rooter to the tooter. To get the full use of the animal, you'll need to have someone show you in person. Look up how to make scrapple and puddin'. Those are 2 of my most favorite things to eat on butcher day!