Thread: rabbit meat and shooting, torch mounts

rabbits are easy peasy to prepare - warm take a pair of secateurs sharp ones cut the legs off at their hock - or a chopping block and cut legs off and head off - lay rabbit on its stomach- make a cut across its back - thats the skin not meat -- ease your hands under the skin and grab both ends - left hand top half of skin right hand bottom half and pull hard - left hand pull towards the head and right hand pull towards its butt - pull hard - in one motion your rabbit is skinned - a little knife work to release the arse and wind pipe - make a cut across bottom of gut- hold rabbit by its hind quarters in right hand and fore quarters left hand and shake down hard by letting go of forequarters but still holding back legs - sort of giving it a good flick to release its guts - gutted - done right and with a little practice - one rabbit one minute - cut into pieces - soak in salted water overnight in fridge - BBQ or casserole damn good eating