Posted 28 December 2004 - 02:26 PM
Chop feet off.
Cut tail bone.
Pull socks off.
Peel skin up to the neck.
Chop head off.
Split groin and clean.
This takes about 10 seconds unless you encounter a broken leg bone when pulling the socks off, which can be very painful!
Posted 10 January 2005 - 07:30 PM
Do ya just slit it open and pull the lot out or is there more to it then that ?
Posted 10 January 2005 - 07:32 PM
Posted 17 January 2005 - 08:03 PM
Posted 17 January 2005 - 10:33 PM
Posted 21 January 2005 - 11:38 PM
I can carry 30 gutted rabbits with my kit but get a bit of a sweat on with many more.
Posted 25 February 2005 - 05:36 PM
I have tried soaking it in salty water which does draw the blood out, but the meat absorbs a lot of water.
When in a freezer bag the bones can puncture the bag and that can lead to bloody water dripping out everywhere ! This is embarrassing when bringing meat into work for colleagues for example.
What's the best way of getting all the blood out & drying the meat before freezing it ?
Posted 27 February 2005 - 07:50 PM
creature's throat as soon as you kill it, to drain the blood. I'd guess that
bleeding and gutting it in the feild would do the job, but others here must
know about rabbits in particular... Hope that helps. :-)
Posted 01 March 2005 - 09:14 AM
Posted 11 March 2005 - 10:32 AM
Is it better to hang for the 3-4 days? and is there a specific way to hang?
Appologies if this sounds a daft question, but i've always been used to getting my meat on Polystyrene trays!!!!
Cheers n Beers
Posted 16 March 2005 - 08:59 AM
I only hang my rabbits over night alowing them to chill down in the shed then cut them up for the dogs the next day. Never thought that hanging would apply to rabbits just a 24 hr job if anything.
Posted 16 March 2005 - 09:13 AM
to stop the meat being a bloody mess in the bag, why not put it in something else?
I put the meat on a polystyrene tray with a small absorbent mat underneath it. The mat soaks up any excess meat juices or blood, leaving the bunnies looking very edible and tidy - presentation is everything
As for the cost, its negligible, I just add 5p to the price to cover the tray and mat!
Incidentally, I sell a lot of rabbits to Blgium and they INSIST the guts are left in - if they are paunched they won't take them. I think the meat 'tainting' thing is personal preference and have never noticed any discernable difference IMHO
Posted 31 July 2005 - 10:11 PM
Posted 15 August 2005 - 10:58 PM
Posted 16 August 2005 - 12:22 PM
Posted 16 August 2005 - 12:28 PM
I recently watched Saturday Morning Kitchen rather the Irish girl on after and she gave out a tip for getting rid of odours from your hands....simply rub them on a stainless steel object. It works on all sorts Garlic, Ginger, Fish, etc. so why not rabbit.
ok guys answer me this one,if you prepare "A" rabbit how do you get the smell off your hands???,if you do several,why when you answer the call of nature the next day do you get a blast of "eau de rabbit guts",sorry if this upsets some of our delicate readers,but its a fact of rabbit preparation that iv'e noticed for years and and never found an answer to,cheers ,terry
If you look in Tesco's and the like they sell hollow stainless egg's for this purpose, of course you could always use a small stainless tube or similar.
Maybe its worth a go?!
Posted 16 August 2005 - 01:28 PM
Anyone who wears contact lenses will know about the pain of putting a finger into your eye after handling chilli's even after a good scrubbing with soap. Use one of those bars and you are fine.
They sell them in most large hardware shops.
Posted 24 January 2006 - 06:54 PM
OK, heres how you skin for keeping the pelts.
Make an incision from the end of one leg, under the ********, and up the other side.
Ease off the skin to the tail, trim the sinews back around the tail to expose the tailbone, and pull the tail from the bone as shown here between your finger and thumb.
Pull the skin back over the head
Cut off the ears at the base and peel back over the head, trimming round the eyelids, nose and lips, being careful not to cut them.
Peel away sinew from the skin (pay particular care around the hindquarters as the skin in this area is easily torn), and flesh from round the base of the ears.
Finished tanned skin. (no, the skin is from the actual bunny in the picture and not one I did earlier!!)
Posted 23 December 2006 - 03:01 PM
And as far as eating cats goes, It just makes me shudder.
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