How do you skin a rabbit?

Question

I want to know kind of step by step where and how to cut. What get's discarded, how do I keep the skin/fur? What's good to eat? What isn't? How would you cook it? How long? What's it supposed to look like when it's done?
Thanks a lot.

Answer 1

Decapitaite the corpse and hang upside down to drain.

Start by "ringbarking" around the feet and paws.

Next cut a line up the shins to join in a "V" at the groin

Careful not to cut into the guts. Will have a gamey smell.

Again along the inner arm to a "V" at the neck.

Slit from the middle of the top "V" to the middle of the bottom "V".

Peel back the middle slit to the ribs left and right.

After the fur is peeled, scrape the bloody side to remove fat and bloody residue.

Hang to dry.

The corpse will look now like a miniature beef carcass.

Remove the guts completely. Smells a bit. Careful not to cut the guts.

To cook, section it like a chicken.

Roast is good, but in a stew is better if you don't like the smell of game or bushmeat.

Garlic and pepper helps.

Will look like a cross between chicken and lamb cutlets.

Meat will cook more grey than brown.

Can't live on rabbit alone, not enough nutrients.

Answer 2

Lay the rabbit on it's back, head away from you.
Make a circular cut thru the skin around both "ankles" of the back feet (the ones nearest you).
With the point of your knife make a puncture thru the skin (dont go too deep, do not nick the bowel) at the lowest point of the belly just above the genitalia.
Turn the knife upwards (sharpened edge toward the sky) and insert the tip into the puncture you made.
Slide the blade towards the rabbit's head to incise the skin only -- avoid cutting viscera.
Use your hand to scoop out the entrails, you will need to sever several points of connection either by pulling or cutting; discard the entrails.
Go back to the circular incisions around it's back feet, and slice the skin from the circular cuts towards the belly, making an upside-down Y .
Peel the skin off the rabbit (it helps to have a partner hold the rabbit's back feet while you tug towards the head of the rabbit.
Peel the skin as far as you can -- you should get to the rabbit's neck and front "ankles." It should come off in one piece.
Snap the front & back ankles with your hands, then sever all the feet with your knife (use a board or concrete, some kind of hard non-slip surface under the feet before you cut).
Use your knife to sever the head.
Wash the rabbit VERY WELL under running water, using shears or scissors to clip off bits of undesirable tissue
(you'll know by looking at it what you prefer not to eat: nerves, blood vessels remaining under the ribs, etc.)
Soak the rabbit in salted water for several hours, changing the water if it becomes quite bloody, until the water does not tinge red anymore.
I would stew the rabbit with carrots, onions, celery, etc., just as you would a chicken.
De-bone it after it has cooled, reserving the stock.
Use the meat as you would chicken, though.
It can be fried, stewed, whatever.
I just personally prefer "stewed."
It will look quite like white-meat chicken when it is done...same color, & nearly the same texture but not quite.
So, did you go rabbit hunting?
One thing to remember if you are in U.S. is that until after the first frost, rabbits have a type of worm that corkscrews into their muscle tissue, making them inedible until the cold weather appears.
As far as keeping the skin, you will need to scrape off all the bits of connective tissue and cure it, which is a long and arduous process. I have never done it, but read online for how to accomplish that.
(Personally I would take it to my local taxidermist
and let him do it).
You clean squirrels the same way as you clean rabbits, by the way : )

Answer 3

Learned this in Louisiana, take that varmint by the head and
start swinging that critter around in circles, the centrifugal
force will move all the guts toward the rear.

Next squeeze all the guts out its rear like a tube of tooth paste,out its rear, right into a plastic bag or bucket.

Then cut circles around the legs with a straight cut from each leg to the groin. Then cut straight up the stomach to the rabbits neck,and chop of its head, a camping axe on a tree stump works great.

Next peel away, paper towels or a rag will ensure a good hand on the skin. make sure all the guts are out, or they will
taint the meat.Rinse with a garden hose or bucket of water or stream. section out,and your ready for some tasty rabbit.

Fresh garlic, some olive oil,salt,pepper cover in a pan and kind of steam it adding small amounts of water.

Or it also looks pretty good next to a turkey with some orange sauce.

Answer 4

You have a couple good explanations already.

The old man used to tell us to leave one back foot on until just before you're about to cook it. Something about making sure someone doesn't swap your rabbit for a cat. I'm sure there was an interesting story behind that somewhere but he never got around to telling it.

Answer 5

How to skin a rabbit
It’s on video
http://www.seriouseats.com/required_eating/2007/04/how-to-skin-a-rabbit.html
Or a chart
http://www.chai-online.org/en/compassion/reality/reality_rabbit_skin.htm


How to cook several recipes
http://www.huntingblades.com/rabbitrecipes.html


Hope this was of help.

D58


Hunting with Rifle, Pistol, Muzzle loader and Bow for over 3 decades.
Reloading Rifle, Pistol and shotgun for over 3 decades.

Answer 6

Poor EMMAR!
Ya gotta eat!
Rabbit is very tasty!

Answer 7

Thank goodness I do not know why would you kill thge Easter Bunny EEEECCKKKK

Answer 8

why are you asking such disgusting questions on this site?

why dont you try www.imabrutalrabbitkiller.com/andiputitontheinet