Pretty slick. Never thought of doing it that way.

That guy had a hell of a pile of rabbits. My Father and Myself took 20 in one afternoon of elk hunting near Maybell, Colo. Wish I knew this method on that day. Sure would have been easier and a lot less messy.

Been doing it that way for years.

don't know much about skinning a wabbit, but if sufficient gun is used on a crat, there is no skinning involved

That was amazingly quick - very impressive.

I've never eaten rabbit. I've shot quite a few when they've had population booms in our area, but never eaten them...

Rabbit are delicious.....not merely "good", but delicious!!

I have taken to pressing the meat from many of the rabbits I take.
I only take take them from the rib back so dressing is simplified.
I slow simmer 7 rabbits for 3 hours in 3 liters (5 1/4 pints) of water with 2 pigs trotters, seasoned with 2 grinds of black pepper and salt per rabbit. Desert spoon of molasess and two teaspoons of green herb stock.

Toward the end of the rabbit cooking take 1kg (2 1/4lb) bacon scraps and dice small along with a large onion and lightly fry.

Remove rabbit from liquid and set asside to cool. Break up the pigs trotters and continue to simmer untill the liquid is reduced to about 750-800 ml( 1 1/4 pints) While this is reducing, strip all the meat from the rabbits and shred (pull apart with fingers) I find it easiest to drop all the shredded meat into a bucket I keep in the kitchen for this and similar purposes. Add the cooked bacon and onion and mix well with the rabbit meat.

Strain off the reduced liquid. This sets as a jelly when cool and is what keeps the resulting tube of meat as a slicable length.

I got a couple of 300mm (1 ft) lengths of 100mmx100mm (4 x 4in) aluminium as a mould but any suitable container will work.
I put a plastic bag in the aluminium mould and drop in a handfull of the mixed meat and add a soup laddel of the liquid and continue on untill all the meat and liquid is in the container, then set in the fridge overnight.

Slices of this are great with tomato etc in sandwiches for summer lunches or thicker sliced as cold meat with a meal. Will keep in the fridge for up to a week so I usually put 8 - 10 slices in freezer bags because doing this amount there is plenty for weeks to come.

quote:

Originally posted by muzza:
http://www.youtube.com/watch?v=q7trIwVMYZA

This works best when the rabbit is still warm. Why I don't know. I prefer the slice and flick with the knife blade method as it allows the carcass to chill quicker.

Never seen that before. I always hated cleaning rabbits.

When you have 100+ rabbits to gut and stack in the chiller at the end of a nights lamping the squeese, squeese, squirt method is too slow.

Thanks for that link. The gentleman knows his business.

Keep in mind this technique is used for head shot rabbits. Shotgun rabbits may be problematic, guts squeezed under pressure are going out the weakest exit. A perforated rabbit may have innards going places other than out the rear vent.

That sure was slick. Can't wait to try it.

This how I do it and all that I take from them.
A short vid

I didn't read the how to, but I split the skin cross wise over the withers (shoulders) about a couple of inches, insert fingers and pull skin in opposite directions and he is skinned in one motion..then gut it..

In far West Texas when we quail hunt we usually get a dozen cotton tails with the blues on a days hunt. I like the rabbit as much as I like the quail.

Warning: wait until after the second hard freeze to hunt rabbits, then be sure and check the liver for spots. Tularemia may be found.

That's freaking awesome! I hope to try that tomorrow.

Peter

Would this method work on squirrels?

If your asking me on my post above, I don't know Ann, but I'm bett'en it would.

I cut about an inch across the withers insert two fingers in each side and pull in opposite directions in one move and its done, takes about 15 seconds cut the head off and the legs and its done..then split and gut them..

Not to bust the thread but I have a sharpening question for Ann. Do you use a system of stones or the new system that goes on a bench grinder with the paper polishing wheel? I have both and unless there is a lot to do, I prefer a stone.

How about a 2018 update on sharpening tools. The little hand belt sander sold by Cabellas, forgot the name but it sure is a dandy and I can sharpen a knife in two or three passes..and I usually put it on a stone to finish it, but its good without finishing it..

Once upon a time me and some friends killed a mess of rabbits and left them in the back of a truck with a bunch of beagle hounds.

We went inside and ate dinner with my aunt (we were hunting on her property).

When we came back out an hour or so later we discovered the dogs had skinned all of the rabbits for us!

All that was left was the rabbit skins with feet attached. They had cleaned out all the flesh and bones.

Easiest way to skin a rabbit I ever saw.

BH63