Post by SA Hunter on Apr 26, 2015 18:48:46 GMT 10
www.hunt-catch-cook.com/hunting.html
Field Dressing A Rabbit
When shooting rabbits, shot placement is very important. Head shots are preferred because they don’t damage any of the meat. Chest shots may be acceptable for a clean kill but result in meat destruction and waste. I wouldn't recommend eating any that have been gut shot. Apart from the mess cleaning them, intestine and stomach contents contaminate the meat.
Field dressing refers to the initial phase of carcass preparation and consists of removal of the skin, stomach and intestines with minimal meat exposure to anything that will contaminate it.
Field dressing should always be conducted off the ground to maintain good hygiene. Provisions should be made to allow the rabbit carcass to cool and prevent contamination with dust or flies. A good idea is to use a small game hook if hunting in a fixed position or even utilize a farm fence to hang meat and keep it off the ground.
1.Start by making a small cut in the skin just down from the paw, this can be done with a small knife or a pinch with the fingers. On the other side leg make a similar cut in the same place. Run knife down the inside of each leg to join both cuts at the centre of the pelvis.
2.Carefully pull the skin off of the rabbit in a downward motion with your hands and cut the base of the tail. Pull skin all the way down the body and over the head. At this stage head and front paws can be removed and discarded along with the skin.
3.Gently cut around anus (bung) with knife, being careful not to pierce urine sack.
4.On the under side of the rabbit make a small cut at the pelvis and gently cut down the stomach towards the front legs being careful not to cut stomach or gut. It is best to use a gut hook on a knife or the very tip of a small knife with fingers each side of the blade as not to contaminate the meat. Pull out stomach and unwanted organs including the bladder being careful not to spill or pierce the urine sack etc.
5.Remove any unwanted organs including kidneys that have not come out with the stomach removal process. Do this with the fore finger and thumb or cut out with a small knife.
6.Rinse any blood, hair or dirt from the carcass and place in a plastic bag or cover well to reduce contamination.
7.Immediate cooking or freezing will turn any fresh meat into tough rubber - it causes irreversible shrinkage and toughening, thus ruining the eating quality. Once home store the carcass in the fridge for a few days allowing the muscle to tenderise.
