Skinning Rabbits ( warning graphic)

[Siberianfury]

this is how i prefer to skin rabbits as i find it the neatest and easiest way to do so.

So after the rabbit has expired.
and the bladder emptied.

I take my knife and open up the rabbit from the Spine, the spine is easiest to get a neat cut and prevents me from risking a stinky Gut spillage.

I open the rabbit up from the back and slowly peel the skin off with my fingers, pushing the skin and the membrane apart.

next I cut the bones in the feet using My leatherman pliers, you can also just cut or break them, i find the leatherman is a bit easier and neater.

now its time to Remove the legs from the inside of the skin, both front and back.

Lastly i cut around the neck to prevent ripping and peel the skin of firmly but slowly, This will give you a nice pelt with minimal fat and blood to clean off.

afterwards i Paunch the rabbit, as experience has taught me that paunching in the jackets can ruin a nice pelt if i want to keep it for a tanning project.

 

[Adze]

Bad place to keep your pellets, apart from for decoration. The slightest knock can put a snick in the skirt of a pellet which can put it inches away from where you're aiming bud.

First thing to do it express the bladder - literally as soon as you pick the bunny up, squeeze down and out to clear it. You can delay the need to paunch it for a good long time provided there's no wee left in their bladder.

Cheers,

 

[Siberianfury]

Bad place to keep your pellets, apart from for decoration. The slightest knock can put a snick in the skirt of a pellet which can put it inches away from where you're aiming bud.

First thing to do it express the bladder - literally as soon as you pick the bunny up, squeeze down and out to clear it. You can delay the need to paunch it for a good long time provided there's no wee left in their bladder.

Cheers,

yeah otherwise it taints the meat. as for the stock, i find it an ideal pellet store, no problems with that and its easily accessable.

 

[Tricia]

Thanks for these pics, nicely illustrated. I always skin my bunnies by cutting into the belly skin first, otherwise it`s pretty much the same.
(and have to get others to get them for me since I don`t own a gun )

 

[Buckshot]

There are almost as many ways to do this as there are people who do it!
If I don't want the pelt I cut all the way round the middle and pull. You end up with a clean rabbit in the middle and skin attached at feet, head and tail. Snip through those and job done.

Mark

 

[Wilderbeast]

Great tutorial josh cheers mate!

 

[dwardo]

Good tutorial SF.

I still have to try your method for pigeon/feasant, every time i think about trying it i think "nah itll never work"

 

[jonnie drake]

great tutorial mate, I was skinning down the gut before this, will deffo give this a go on the next one. I Also like the idea of using the pelts, I tie my own flies so they will come in useful.

 

[Nick93]

How much was your air rifle and where from?, i am very interested in doing this.

 

[soulstar1963]

small rabbit

 

[Globetrotter.uk]

nice Tut mate im having my first go this weekend I hope and my first taste of bunny too. Mmmm me a fussy eater but at least I will try and then decide if I like it.

 

[Ogri the trog]

nice Tut mate im having my first go this weekend I hope and my first taste of bunny too. Mmmm me a fussy eater but at least I will try and then decide if I like it.

Rabbit meat tends to come out very dry unless you can cook it in (or serve it with) a lot of sauce/gravy etc.
Mediterrranean or Greek recipes often call for shallots, olive oil and red wine to add moisture to the meal.

There's nothing wrong with the occasional camp fire roastred coney, but it can get a little bland after a while.

Well done on giving it a go, I hope you are successful in your hunt and that you enjoy the fruits of your labours.

ATB

Ogri the trog

 

[jonnie drake]

I think rabbit is lovely. Stewed/poached in ale either in a croc pot in the oven on a low heat or in a slow cooker.

 

[Nonsuch]

My 13 yo son and his friends skinned and paunched rabbits on their birthday bushcraft camp. We cooked the rabbits for three hours slowly in water with chicken stock - they were delicious. Rather like pheasant

NS

 

[Bushwhacker]

Size, age and sex of the rabbit also have a factor which determines how good they'll be for the pot.

All the old boys round here will pay a premium for a milky doe as they're considered the best eating.
A Doe tends to taste better than a buck due to the bucks having scent glands and a 3/4 size one is ideal, much more tender - The one in Josh's pic looks a perfect size.

I remember netting a massive old buck rabbit a couple of years ago, the biggest I've ever seen, and slow roasted it (6 hours!) with loads of butter/cayenne pepper rubbed all over and a nice moist stuffing but the bleeder was still tough as bullets.

Bucks go straight to the ferrets now.