How To

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From Xplor: November/December 2019

Nothing beats the thrill of chasing a beagle as it boogies through the underbrush, sniffing out cottontails. And if you’re lucky enough to bag a few bunnies, you’ll be treated to one of the tastiest wild critters you’ll ever get the chance to eat. But how do you get your harvest from the field to the frying pan? It isn’t as hard — or as yucky — as you might think.

Here’s What You Need

  • Nitrile or latex gloves to protect your hands from germs
  • A sharp knife
  • An adult to help

Here’s what you do

  • Cut the skin around each hind leg just above the rabbit’s knees.
  • Make a long cut from one hind leg to the other to connect the circular cuts you made in Step 1. Stay on the inside of the legs and include the tail in this cut.
  • Pull the skin down so that both hind legs show.
  • Push your fingers under the skin along the rabbit’s back. Hold both hind feet in one hand and pull the skin down with the other hand to separate it from the meat halfway down the back.
  • Repeat Step 4 on the rabbit’s belly. Continue pulling down the skin on the back and the belly until you reach the rabbit’s front legs.
  • Working on one front leg at a time, peel away the skin while tugging the meat in the opposite direction. Once the legs are free, pull the skin down until you reach the rabbit’s head.
  • Use a sharp knife to remove the rabbit’s head and feet.
  • Make a shallow cut down the center of the rabbit’s belly from its breastbone to its pelvis. Be careful! You don’t want to cut through any internal organs.
  • Reach into the body cavity and grab just above the heart. Pull down until all of the internal organs are removed. Rinse the meat well.

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This Issue's Staff

Bonnie Chasteen
Les Fortenberry
Angie Daly Morfeld
Noppadol Paothong
Marci Porter
Mark Raithel
Laura Scheuler
Matt Seek
David Stonner
Stephanie Thurber
Cliff White