When gutting a rabbit immediately after hunting it must be skinned and the internal organs removed to preserve the meat. For rabbits, this is a quick and easy job and is the best game to learn the right techniques and practice. If you want to know how, read on.
Steps
Part 1 of 5: Preparation
Step 1. Kill the rabbit in the most humane way possible
Whether you are about to clean an animal you shot on the hunt or one you bought on a farm, you need to make sure it dies as quickly as possible and with minimal pain.
- If you shoot the rabbit, grab it firmly by the hind legs and with the hunting knife deal a quick blow to the base of the animal's skull to separate it from the spine. In this way you can drain the blood and remove the head, alternatively you can wait until you are ready to eviscerate the animal.
- If you bought the rabbit on the farmIt is common practice to use a blunt object such as a rolling pin, broomstick, or other similar tool to hit it at the base of the skull or dislocate the neck with your hands. This second option is simpler because it does not involve the risk of missing aim, which is quite common among beginners. Grab the rabbit by its hind legs with one hand and hold its head with the other. Pull firmly with both hands and twist the animal's head back to break its neck. If you do this correctly, the rabbit dies instantly.
Step 2. Hang the rabbit to drain the blood
Before starting the procedures, the head is usually removed with a heavy knife: place the animal on a flat surface and insert the knife at the base of the skull, on the nape of the neck. Give it a firm shot. Hang the rabbit by its hind legs and place a bucket under it to collect the blood.
- You can use a hook to stick the legs into the Achilles tendon (just below the joint) and hang it upside down.
- The need to drain blood is a matter of discussion. Since the rabbit doesn't have much of it, several hunters skip this step and cut off the head during the flaying phase. However, removing the blood immediately after killing allows a "cleaner" job and in some cases makes the meat more tender.
Step 3. Eviscerate the animal as soon as possible
You can do this more or less immediately after killing and, given the fact that hot skinning is easier, it is advisable to proceed as soon as possible. If you can't clean it before you get home, that's fine, just remember that it will be a bit more difficult work from the moment the animal has become cold and stiff. The whole procedure will take no more than a few minutes.
The rabbit hunting season is usually during the winter, so there is no concern that the meat will rot. It is cold and therefore the body will keep perfectly up to home. It is advisable to do it immediately, in the woods, to leave the residues in the open space
Part 2 of 5: Skinning the Rabbit
Step 1. Prepare a work surface that is as clean as possible
Although it is important to eviscerate the rabbit immediately after hunting, it is still essential to respect the rules of hygiene. Even if you are in the middle of the woods, use a clean, sharp knife, free from rust or other contaminants, and rinse the carcass with fresh, clean water as soon as you are done.
- It would not hurt to wear latex or thick rubber gloves when handling the animal, especially if you have to touch the entrails. Keep your hands and flesh clean.
- Some hunters carry a specific cutting board for this purpose. Clean it thoroughly with soap and water before using it, especially make sure there are no traces of fur or other contaminants.
Step 2. Remove the paws from the rabbit
There is no meat on this part of the body and it will be a simple operation if you do it at the level of the ankle bone. It is best to do it now, before hanging the animal.
- To remove the legs, fold them forward by making a small incision around the ankle joint.
- With the knife peel off what is stuck to the paw, you shouldn't apply too much pressure.
Step 3. Make a small circular cut in the fur of the back
Grab the skin near the shoulder blades to lift it off the muscle and then cut side-to-side in a direction perpendicular to the spine. The cut will need to be long enough for your fingers to fit.
Remember to lift the skin before cutting. The knife must not penetrate the meat, otherwise you could contaminate it with bacteria and parasites present on the fur, thus ruining all the work
Step 4. Put your fingers under the skin and pull it in the opposite direction
Use the middle and index finger of each hand and spread the cut: one flap towards the tail and the other towards the head. Continue this way until the skin is only attached to the neck.
- The rabbit is easy to skin, the skin peels off the muscles as if it were a jacket. It's a quick job. There should be no need for additional knife use, as is the case with deer or larger game, and you shouldn't exert a lot of force.
- If you are interested in keeping the fur and removing it whole, it is better to make a long incision on the abdomen after having removed the paws. Work close to the animal's pelvis, then remove the skin from the hind legs by moving towards the back and head. This is not a very recommended technique for beginners, because there is a risk of breaking the internal organs when cutting the skin on the abdomen, and thus ruining the meat. However, if you proceed after hanging the rabbit, the job will be easier.
Step 5. Detach the head by twisting it
Now the skin dangles from the carcass, attached only by a flap to the neck. With one hand, grab the rabbit by the hind legs, letting the head and skin hang down. With the other hand he grabs the head and with a quick and decisive movement twist it. It should come off immediately.
- You can also remove the head with the knife, delivering a firm blow to the nape of the neck, under the skin.
- The tail does not come off when you remove the skin, so you can cut it by making the incision as close as possible to the butt.
Part 3 of 5: Gutting the Rabbit
Step 1. Carefully make a small cut in the skin of the abdomen
Grab it to lift it from the internal organs and cut it with the knife, so you can carefully remove the entrails. Try to lift the skin as high as you can, make the cut, and then insert two fingers to keep it up as you widen the abdominal opening towards the rib cage.
- When you reach the rib cage, you need to cut along the breastbone to expose the upper organs. The knife should slide easily through the ribs.
- The rabbit's skin is quite translucent, you should be able to see the underlying organs. The ones that you absolutely must avoid breaking are the bladder and the colon, in order not to spoil the meat.
- Be prepared for unpleasant odors. The abdominal cavity of a wild rabbit does not smell of jasmine, however, know that the smell is not synonymous with bad meat.
Step 2. Separate the membrane that holds the organs together
At the top of the ribcage you will notice a transparent skin that keeps the heart, liver and other organs intact. You will need to dissect this membrane at the top of the rib cage to remove the organs easily. It's not a critical step, but it's easier to let gravity work for you.
Step 3. Keep the carcass raised to let the organs fall out
With one hand, hold the rabbit so that its hind legs are facing the ground. With the other hand, insert two fingers into the upper part of the rib cage and, with a gentle but firm downward movement, let the bowels out. They should fall from gravity, preferably into a bucket.
Some hunters are particularly careful and remove the bladder before any other organ, especially if it appears very full. The bladder shows itself as a straw yellow balloon behind the anus area. To detach it, firmly grasp the membrane that holds it connected to the body and then tear it off without squeezing or breaking it
Step 4. Preserve the organs you want
The heart, liver and kidneys are usually edible. You can roast them with the rest of the meat, or make a snack for your dogs.
It is always a good idea to check the liver for spots. If the liver shows yellowish spots, it means that the rabbit was seriously ill and the meat is inedible. If this is the case, throw the rabbit immediately
Step 5. Rinse the carcass and clean yourself when done
Use clean, cold water to lower the temperature of the meat and prevent rotting. In addition, washing removes any residue of fur, blood or other debris.
- If you are in the woods, put the meat in a camping refrigerator. Do not wrap it completely in plastic while it is still hot, otherwise condensation will form and facilitate decomposition. Meat should be stored at 4 ° C.
- If you want to tan the leather, immediately wash the fur and let it soak in cold water to keep it until ready for processing.
- You can bury the skin and entrails if you wish, or take them home with you and dispose of them quickly according to the laws of your municipality. Remember that burying animal remains is prohibited in some states.
Part 4 of 5: Slaughter and Prepare the Rabbit
Step 1. Remove the fat, tendons and white "membrane" with a boning knife
Once the carcass is cold, you can start slaughtering it and preparing it for a stew, sautéing it, or baking it. The first thing you need to do is check the body and remove pieces of fat, tendons and membranes.
- Rabbit fat is not particularly good, as lean meat it is best to be as clean as possible.
- The skin peels off very quickly when you skin a rabbit, thanks to the presence of the underlying membrane that lines the muscles. You can leave it if you want to fry the meat or get a crunchy crust, but it's usually best to discard it. Help yourself with a sharp knife and discard the membrane.
Step 2. Cut the legs
The rear ones can also contain up to 50% of the available meat. These are the most desired parts, as they are tender, rich and delicious.
- To detach the front legs slide the blade of the knife along the line of the ribs upwards and under the "armpit" of the animal. They are not connected with a bone and therefore it will not be difficult to detach them.
- To cut the hind legs spread the body after placing it on the back, fold the legs outwards to expose the junction area. With the knife he cuts along the pelvis bone and with the tip of the same separates the hip joint.
Step 3. Consider separating the abdomen from the loin
Rabbits are small animals and this step is often skipped. But if you've caught a large rabbit, you can proceed to separate the chest below the ribs from the loins (the part of the meat on either side of the spine) - you'll get some delicious cuts.
- To remove the flesh of the abdomen turn the carcass onto its back and cut the thin part of muscle that connects the spine to the rib cage. The slightly thicker and darker muscle near the spine is the loin.
- To prepare the sirloin usually it is left intact, separating it from the thorax with a clean cut of the spine. You can also detach it with a firm twisting motion. You can save the ribs for broth or discard them, as they contain little meat.
Step 4. Leave the rabbit whole if you plan to roast it
Nothing makes a hunter happy more than a nice whole rabbit roasted on a bonfire. Don't you want to avoid all the work and problems that slaughtering the animal entails? If you have caught a small rabbit, it is better to leave it whole and cook it all in one piece rather than slaughtering it in small pieces.
Alternatively, you can do a rough slaughter by simply cutting the animal into two large pieces. With a firm swipe cut the spine in half, just below the ribs. You can make a great braise or use it as a base for a soup
Step 5. Consider pickling the meat to eliminate the wild taste
If you want to taste rabbit but are not a fan of the game flavor, consider putting the meat in salted water overnight, this will soften it and make it taste similar to that of chicken.
- Use one tablespoon of salt for every 220ml of water to create the brine. Soak the rabbit, close the bowl with cling film and place it in the refrigerator overnight. However you cook it, it will be delicious.
- If you want, add red pepper, chopped basil or oregano and crushed garlic to the brine to enhance the aromas of the meat.
Step 6. Cook the rabbit and enjoy it
It is lean game and a delicious alternative to the usual meats sold in the supermarket, especially if it is cooked properly. Rabbit is perfect for a stew and is great fried as an alternative to chicken. Here are some ideas:
- Italian cooking. Although foreigners do not consider rabbit a "typical Italian" food, it is actually widely consumed in our country. You can create a great dish after stewing it with spices, tomatoes and red wine.
- Roast. Make a marinade with mustard, olive oil, and black pepper, then brown the meat in butter to seal it and create a tasty crust. Finish cooking in the oven for about 10 minutes at 220 ° C. It will be tender and delicious.
- Cook it in the slow cooker or in a clay pan for 6 hours if you want super-tender meat. Add carrots, onions, water chestnuts and all the ingredients you prefer with a little water. Thicken the sauce with a little sherry and cornstarch in the last 45 minutes of cooking. You have to taste it!
Part 5 of 5: Quick Alternative Techniques
Step 1. Try the no guts technique
Some hunters who catch a lot of rabbits have developed a super-quick technique for gutting and cleaning them that requires minimal use of the knife. You can remove the hind legs and loin by quickly skinning the area, tucking the skin and pulling the hindquarters away from the rest of the animal. If you move correctly you will be left with the best and richest pieces of meat and fur on one side, while the entrails and forelegs on the other.
- Hold the rabbit upside down by grabbing it by the hind legs and making a small incision around each leg. Start pulling the skin of each paw down towards the animal's groin. Keep your fingers under the skin and when you reach the groin pull it to separate it from the legs and reach the rib cage.
- When the hindquarters are bare, take the skin and wrap it around the animal's chest. Grab the rabbit's waist with one hand and the hind legs with the other, pulling in opposite directions to tear the meat. It takes a bit of force, but you can separate the hindquarters and spine from the rest of the carcass leaving the best meat completely clean.
Step 2. Survival technique
One of the most original techniques was introduced by the Air Force survival manual. You won't need any knife.
- After killing the rabbit, hold it upside down with the abdomen facing you. Try to feel the point where the rib cage ends and grab the area with both hands, applying a lot of pressure with your thumbs.
- Stand with your feet more than shoulder width apart and "throw" the rabbit down (as American football players do with the oval ball to celebrate a try) but without letting go. Make a firm move and put a lot of force into it. While doing it, press the animal's abdomen hard.
- If you do it right, the entrails will come out of the animal's anus and you can skin it with your fingers: you will have gutted a rabbit in 30 seconds. If you do this incorrectly, you will end up with a disgusting and inedible mess. There is no reason to perform this technique if you have a knife.
Step 3. Find and implement your own evisceration technique
Many hunters have an interest in carrying out these operations as quickly as possible. If you catch a lot of rabbits, cleaning can become a tedious job. The more you hunt, the more you will discover little tricks to speed up the process. Just remember to have a sharp, clean knife with you and find the one that works best for you. However, take the time to do a good job. There is no point in rushing and spoiling the meat.
Farmed rabbits are more difficult to work with due to the high percentage of fat, so proceed slowly and be very careful. Do not spoil the meat with impatience
Advice
- The best time to hunt rabbits is early in the morning, before dawn, when they are most active.
- Cold weather reduces the number of parasites, but does not eliminate them completely.
- Soaking the meat in salted water or vinegar removes the wild aftertaste and makes the meat more like chicken.
Warnings
- The meat you buy at the supermarket is approved and ready for human consumption. The same Not it applies to the animals you kill, which may be affected by diseases and parasites such as tularemia (or rabbit fever) and other less common but serious infections that are transmitted by blood and air. Hunters are therefore at risk of disease because they could inhale bacteria during the evisceration process.
- Rabbit hunting out of season is illegal. Check your state's laws to find out when you can hunt.
