Brody...stop reading right now. I'm going to get graphic.
Mike took them out to the farm and let them settle overnight in the back of the truck with food and water while he set up shop. The next morning, he started processing. One at a time. He used a .22 pistol at the back of the head and said it was quick, painless and they bled out right there in the snow. He took the carcass inside the barn and hung it up after cutting off the head BUT after the first couple he didn't bother because there was no extra bleeding.
He was upset that it took him so long to do all 8...almost 3 hours. Then he said he'd refined his skinning technique by the 4th one and things went a LOT more quickly. He'd been trying to be gentle because the skins are so thin..like a chicken but then he got ticked off with one and just started pulling. Low and behold! It pulled off like a sock pealing off your wet foot. He was a lot happier then.
I brought them home and finshed (he'd gutted them, too, of course). They're in the packs, cut up, but a whole rabbit to a bag because 1, I'm lazy; and 2 I can give a couple away to friends who want to try rabbit.
I am AMAZED at how much meat is on the ribs and loin area. goodness. The loins look really intriguing, too. Large and heavy for the size of a rabbit. I'm going to try taking a couple of loins, slicing them in 1" slices, and 1)shishkabob; 2)wrap in bacon and broil like you do those strange appetizers with livers.
The flanks...those look like they'd make a great rolled miniroast. just spread them out, spread a seasoned filling on them, roll them up, toothpick the heck out of them, and roast. Maybe with a pork sausage stuffing? or...maybe wrapped in grape leaves...that would be interesting...
Mike took them out to the farm and let them settle overnight in the back of the truck with food and water while he set up shop. The next morning, he started processing. One at a time. He used a .22 pistol at the back of the head and said it was quick, painless and they bled out right there in the snow. He took the carcass inside the barn and hung it up after cutting off the head BUT after the first couple he didn't bother because there was no extra bleeding.
He was upset that it took him so long to do all 8...almost 3 hours. Then he said he'd refined his skinning technique by the 4th one and things went a LOT more quickly. He'd been trying to be gentle because the skins are so thin..like a chicken but then he got ticked off with one and just started pulling. Low and behold! It pulled off like a sock pealing off your wet foot. He was a lot happier then.
I brought them home and finshed (he'd gutted them, too, of course). They're in the packs, cut up, but a whole rabbit to a bag because 1, I'm lazy; and 2 I can give a couple away to friends who want to try rabbit.
I am AMAZED at how much meat is on the ribs and loin area. goodness. The loins look really intriguing, too. Large and heavy for the size of a rabbit. I'm going to try taking a couple of loins, slicing them in 1" slices, and 1)shishkabob; 2)wrap in bacon and broil like you do those strange appetizers with livers.
The flanks...those look like they'd make a great rolled miniroast. just spread them out, spread a seasoned filling on them, roll them up, toothpick the heck out of them, and roast. Maybe with a pork sausage stuffing? or...maybe wrapped in grape leaves...that would be interesting...