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Skinning rabbits. That membrane thing!


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Been shooting with a "keen to try anything" friend of mine tonight. (He had 2 rabbits in 1 shot with his very first shot with a 12 bore. ***!)

 

He asked a good question after he'd gutted and skinned his first rabbit.

 

When you've skinned a rabbit, a membrane remains that picks up all the crud from the surrounding area. This has to be laboriously picked off before you can use the rabbit. Or does it?

 

I sometimes leave it on, sometimes take it off. What do you do? And does anyone have any tips for a quicker, easier removal? :blush:

 

Yours in anticipation.........

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When i am making bunny burgers i remove it.

 

With a sharp knife i remove the fillets from the saddle (this usually incorporates offending membrane) at one of the ends of the fillet as mentioned like filleting fish with sharp knife start cutting the membrane away. I have found however that once started the membrane will usually pull away from the flesh as long as you dont pull on an elongated length of the membrane keep hold off the membrane close to the flesh as you go move down the length of the fillet. it is quite fiddly but once you get the knack it works quite well.

 

It is much easier to remove once the bunnies have been cooked (if you are making rabbit stew) as the membrane tends to separate from the flesh a little after roasting / casseroling.

 

rgds

 

GSAW

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