Thread: Aging Rabbit

I regularly go rabbiting at the parents place, gotten pretty lazy these days.
mostly I go for shoulder/chest the just take the back legs and "back steaks" since that's where a lot of the meat is. don't usually bother aging them, but I'll brine hare.

most key thing is to get them processed asap, especially if you clip the guts, dunno what it is, I'll deal with cow guts, pig shit doesn't worry me a bit but the stink from rabbits churns my guts, and when it gets into the meat I have to throw it out, just can't deal with it and nothing gets rid of it