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Thread: rabbit meat and shooting, torch mounts

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Brad S rabbit meat and shooting,... 09-01-2025, 07:43 PM
StrikerNZ AliExpress: NZ$3.32 | Upgrade... 09-01-2025, 07:54 PM
Brad S Leave their skins on?... 09-01-2025, 07:59 PM
Maca49 Take the back legs off while... 09-01-2025, 08:02 PM
6x47 Whatever you do with the... 09-01-2025, 08:03 PM
Barry the hunter rabbits are easy peasy to... 09-01-2025, 08:25 PM
Jesse1122 Thanks Barry for the... 12-01-2025, 10:33 PM
MB It depends on how many I... 13-01-2025, 08:41 AM
matto1234 Personally id throw them in... 09-01-2025, 08:14 PM
7mmsaum Back legs and backsteaks ... 09-01-2025, 08:34 PM
Jesse1122 This is really impressive 10-01-2025, 12:35 PM
longshot Just look at the yellow sight... 09-01-2025, 08:47 PM
flock I use one of these, attached... 09-01-2025, 10:04 PM
blip I saw this listing you may be... 09-01-2025, 10:30 PM
308 Assumption - night time... 09-01-2025, 10:49 PM
Marty Henry Assuming they aren't gut... 10-01-2025, 07:00 AM
Ben Waimata I use the excellent convoy C8... 10-01-2025, 02:14 PM
57jl Guncity Christchurch sell a... 10-01-2025, 05:07 PM
No good names left I didn't like having the... 10-01-2025, 06:36 PM
Micky Duck Shoot.hold bum up,cut across... 13-01-2025, 08:33 AM
  1. #7
    Member
    Join Date
    Jan 2025
    Location
    Auckland
    Posts
    18
    Quote Originally Posted by Barry the hunter View Post
    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
    Thanks Barry for the description.

    So is the process you’ll head shot them, take them back home with skin etc on and then do all the steps you described, or do you do the skinning and gutting in the field and put them in a bag to take home?

    I’m just trying to work out the logistics of hunting multiple rabbits, when to stop to skin/gut, how many to shoot before doing that etc.

 

 

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