Just a handy little tip I picked up for rabbit- You really don't need to actually gut them, in fact the chances of puncturing intestines if you do is pretty good (And they stink on ice if you do that) When you fresh kill one grab it around the neck with both hands and starts squeezing HARD down the body, like it was a furry tube of toothpaste. Squeeze hard enough and the insides will come out - well, where everything comes out eventually. doing this cleans them out pretty well. then make a small slit behind the head an peel the skin off like a shirt. Rabbit skin tears REALLY easilly so you don't really need to cut it much.once you pull the skin off it slit it down the middle to open the chest cavity and cool the meat, cut off the head and feet and it's ready for the pot. At one time I was able to get one gutted and skinned in less than 5 minutes. Rabbits really ARE nature's fast food.
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