By Your Trusted Guide to Wild Game Preparation
Rabbits are a fantastic source of lean protein. Unlike beef and chicken, they aren’t pumped full of antibiotics and generally eat fresh greens. Rabbits also reproduce quickly, making them a sustainable food source. Properly skinning and gutting a rabbit can be challenging, but following these steps will make it easier. Remember, it’s best to process the rabbit while it’s fresh to avoid tainting the meat.
Materials Needed
- Large knife
- Flat work surface
Step-by-Step Guide to Skin and Gut a Rabbit
- Place the rabbit belly-down on a flat surface.
- Pinch the hide near the neck and cut all the way around the neck.
- Make a careful cut from the stomach to the neck, avoiding puncturing the stomach.
- Create an opening by gently pulling the skin away from the meat with your index and middle fingers.
- Grip the carcass by the hind legs and pull the skin off, similar to removing a pair of pants.
- Pull the upper part of the skin towards the skull base, then cut off the head and tail.
- Cut off the feet at the ankle joints.
- Make a cut near the pelvis to start opening the lower area.
- Place a finger on either side of the knife, lift the skin, and cut toward the head, avoiding deep cuts near the stomach.
- Open the rib cage by carefully cutting along it.
- Remove the organs in one motion, starting from under the rib cage and pulling towards the pelvis.
- Set aside the kidneys, liver, and heart if desired, but avoid the liver if it appears discolored (this could indicate illness).
- Cut through the pelvis, then rinse any remaining droppings thoroughly.
- Wash the entire rabbit with clean water to remove fur, blood, and droppings.
- Remove the silver skin or any thin layer of fat covering the meat.
- Cut under the shoulder blades to remove the front legs.
- Separate the meat from the belly by cutting along the loin and rib cage.
- Cut through the hip joint with a sharp knife to remove the back legs.
- Fillet the back and ribs, cutting away from the spine and ribs to avoid unnecessary bone.
- Save the neck, ribcage, and pelvis for making a nutritious rabbit stock.
- Finally, cut the rabbit into manageable portions for cooking or storage.