This is my step by step recipe for shooting the rabbit, preparing the rabbit, and serving the rabbit. I always prepare the rabbits when i return from my shoot as i find when the bunnies are still a little warm it does make the process easier. First i have removed the feet and the tail ready for the skin to come off. I start at the tail by using your fingers, prise the skin away until you have completely exposed the back legs.
The rabbit should look like the one above. There is a piece of sinew between the back legs, the reproductive organs, this has to be cut through with a sharp knife to prevent tearing the stomach. Then hold the rabbit by the neck and slowly pull the skin towards the head.
When all the skin has been removed from the body, as above, with a sharp knife cut through the neck and spinal column and discard in a sealed bag.
Make a cut in the middle of the stomach, cutting towards the front legs to expose the innards. With your hand, ease the innards out taking care not to burst the stomach (the smell isn't pleasant, make sure there is plenty ventilation). When all the innards have been removed (paunch) wash the carcase out in cold water thoroughly.I like to do this in the field, the Willey old fox will clear up your mess.
When the carcase has been washed out, put you hand into the cavity towards the front legs and pull out the membrane to expose the heart and lungs and remove them. From the rest of the innards, you can keep back the liver and kidneys, (offal). The offal should look like the picture above, from the left we have, Heart and Lungs, Liver, Kidneys, they need to be washed very well. If the liver has white blotches, this is the sign of an unhealthy rabbit, i would dispose of it. This recipe doesn't require the offal, but it can be used. When i supply my local butcher with rabbits, i skin them paunch them and put back in the stomach cavity the offal so the customer knows they are organic. Remember always dispose of the waste correctly.
This is my step by step recipe for shooting the rabbit, preparing the rabbit, and serving the rabbit. I always prepare the rabbits when i return from my shoot as i find when the bunnies are still a little warm it does make the process easier. First i have removed the feet and the tail ready for the skin to come off. I start at the tail by using your fingers, prise the skin away until you have completely exposed the back legs.
The rabbit should look like the one above. There is a piece of sinew between the back legs, the reproductive organs, this has to be cut through with a sharp knife to prevent tearing the stomach. Then hold the rabbit by the neck and slowly pull the skin towards the head.
When all the skin has been removed from the body, as above, with a sharp knife cut through the neck and spinal column and discard in a sealed bag.
Make a cut in the middle of the stomach, cutting towards the front legs to expose the innards. With your hand, ease the innards out taking care not to burst the stomach (the smell isn't pleasant, make sure there is plenty ventilation). When all the innards have been removed (paunch) wash the carcase out in cold water thoroughly.I like to do this in the field, the Willey old fox will clear up your mess.
When the carcase has been washed out, put you hand into the cavity towards the front legs and pull out the membrane to expose the heart and lungs and remove them. From the rest of the innards, you can keep back the liver and kidneys, (offal). The offal should look like the picture above, from the left we have, Heart and Lungs, Liver, Kidneys, they need to be washed very well. If the liver has white blotches, this is the sign of an unhealthy rabbit, i would dispose of it. This recipe doesn't require the offal, but it can be used. When i supply my local butcher with rabbits, i skin them paunch them and put back in the stomach cavity the offal so the customer knows they are organic. Remember always dispose of the waste correctly.
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