How to skin a Rabbit | TA Outdoors

Description

This short video shows you how to skin, gut and prepare a rabbit. This particular rabbit was caught whilst hunting with Ferrets. Rabbit can be cooked in a stew for a delicious winter meal. This video is presented by Rob Pearson who is an outdoor enthusiast and enjoys hunting with ferrets and fishing! See some more hunting and shooting videos below.

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Tags: how to,skin,rabbit,skinning,gut,clean,cook,prepare,debone,easy,simple,knife,skinning knife,pelt,fur,tan,tanning,brain tanning,gutting,outdoors,shooting,hunting,fishing

Video Transcription

I wrote we're just going to talk through our skilling and gutting some rabbits that we've caught in preparation for eating so I'll just put you through the process I can't profess to be an expert by many means and I think different people probably have different ways of doing it and but I'll show you the way where I'll do it so first thing first I've got for you to do I just like to be prepared you want a good solid sort block a word for your chopping board you've got your nice laid out so you want a good heavy cleaver I just use that for taking off the head and limbs and that's a skinning knife there with that knife nice curved blade and the lifter will now just use for nicking through through into the stomach cavity and of course just to always make sure your knives are sharp because it just makes the whole process a lot easier and what I'll do want to finish with the carcass the clean meat goes back on this tray the awful that I take out I'll keep some for the ferret so that goes into that ferret bowl and the rubbish I've got another bucket down the side here so I can just discard that straightaway into that bucket and for start what I like to do and it just give the rabbit a bit of a dunking yeah so that it's fur is nice and wet what I just find that helps with is it stops the fur coming off and sticking to the meat as you gutting it so it just helps it clay keep a little bit cleaner as I say all different people of different ways of doing it so I'll stop the find a nice fine sharp knife and what looking for is just at the bottom of the rib cage there I'll just pick up the pick up the skin and just make a small incision there now that you've got to be careful here because you want to pierce the skin but you don't want to pierce the gut and so once I've got a little nick what I'll try and do is get two fingers inside can then use them to just hold the skin away from the away from the gut as I open up this cavity so just just as a word of safety obviously you using groan very sharp knives here and you just want to make sure the term you're not going to cut cut yourself so the best thing is always to cut away from yourself and also make sure your knives a nice and sharp because as any chef will tell you you're more far more likely to cut yourself if you're forcing your way through with a blunt knife rather than a nice sharp one you can just take it nice and gently and the body cavity like this as I say lean on I'm note butcher but we're going slowly and carefully I can just make sure we get there in the end so different people all their treat three their meat differently some people might hang rabbit and for a short while might you know if they prefer more gamey flavor personally I'd prefer I generally build them straightaway and get them ready for eating straight away so we've got the body cavity open there what I'll do is grab a bucket for my aweful so you can see with not not pierce the gut which is what we want because that can can make a bit of a mess and it's just a simple case of removing this as body cavity

dumping it in the in the bucket we have waiting there pull all of this so that's all the gun in test on that we've taken out there that's that ministry just just wasted we don't use that tool but what we can start to do is that's kidney there so these sit at the back just alongside the spine at the back of the body cavity so that's the two kidneys they're quite nice just pan-fried or in a pie something like that I'd like to reserve a few for the for the ferrets because they're quite appreciative now we start going a bit further up into the gut cavity that's the stomach remove that one that's a bit of liver there the liver is this and leafy dark red organ again ferrets love that that's the rest of them it's the rest of them never there again that's that's perfectly edible nuts pan fries lovely or goes in a pie again very nicely so you can see you do get quite quite a bit so if you've got a few rabbits you can actually you know the awful is quite quite worthwhile so it's just a diaphragm coming your way okay in that go up into the lung cavity so these are the lungs or some some people call them the lights again Ferriss will have those and that's the whole again that's perfectly edible but I like to save that for the ferrets as a as a little treat okay so once we've got got the guts out grow well then likely we'll just take the limbs and the head so you're just bathing for sort of joy you want to keep that obviously the back legs integrase and nice meat on there so you tend to aim for about the sort of knee joint and it's just you want a nice heavy cleaver nice nice sharp blade and you just want a good heavy chop again with the front limbs for latest ahead okay now we can start to tackle the skin and this is where a skinning blade with a nice nice sharp curved blade just helps you take that skin away from the flesh and you just gently just keep making it away and the easiest way I found to do it is take it away from the back legs you've got this this bit that they call it's almost like a skin flap but that's a perfectly edible so it don't like to waste that so you can take that away from the skin up the side you'll see with a skinning knife you can just rub it against the skin and that flesh just comes away very easily with the back legs you can tuck your fingers in and roll your knuckles and by just slipping that skidding knife in that gap between there you just gradually work that skin off yep so grab it once you've got your skin grab it you know some some people might portion it up I tend to just leave them hold to be honest and that they freeze down very well so you can freeze them and use them for it for another day I think my favorite way of cooking them is a slow cooking and you get the occasional tough rabbit the older animals can be a little tougher but you know nicely slow-cooked they were very very very tender and you can do a lot with them really lot stews casseroles and so it kills you know we always like to promote using as much of the animal as possible you know I never let any lawful go to waste if we don't eat that that goes to the to the ferrets as well but you know some people even go as far as using the skin which can be which can be done and I think it's a requires a bit of effort but it's a case of sort of stretching it and curing it and you can use it in show various fashionable items it's not something I've done myself but I think it's probably a certain element of skill there which I've not got but who knows in the future would be something that we look at and so the nice thing as well about these ferreted rabbits of course is unlike short rabbits there's a clean car dress there's no shot inside them which is something that butchers really like you know if you're going to move or even sell someone to the butchers if you're getting enough for them you've got lovely clean car because you don't have to worry about about shop being in in the car pistol tool and so once we worked that fit that skiing off the back portion of the body all we can do now please just roll that skin down and that will just pull away should just come right off nice steady smooth full and that is the finish rabbit carcass there just a bit of cleaning I'll just give that a rinse afterwards and though it's ready to be fruit frozen so that's the finished rabbit once it's once it's prepared a two favorite ways I'd deal with this now my personal two favorite ways of cooking it and I'd either joint it so I take off the rear legs separate the saddle the rib cage the shoulders and the front legs and what you can be particularly if you've got a nice young quite tender rabbit I pan fry it the way I like to do it or like to pan fry a bit to it so it's a nice fatty because the rabbit is quite lean in itself so if you plan fry a bit something a bit fatty light to it so let those oils leak out then you take your rabbit portions pan fry them in the oil that's come out of the turret so brown them off in that oil and then they'll go into a to a slow cooker you can put in the vegetables and and the bits and the trips oh and you get a nice almost sort of Spanish style rabbit stew the other way of doing it is literally put the whole carcass into a stock typically with older animals and I'll slow cook it in the stock and for you know six to eight hours I then let it cool I'll take the carcass out and I'll pull the flesh from the carcass almost like pulled pork so you can pull the rabbit away and you get that nice or tender you know well-cooked as I said it's almost like pulled pulled rabbit version of pulled pork and you can then put that into your recipe how you'd like to use it that's a bit better if you've got slightly older animals that aren't quite September so that's that's my two favorite ways of cooking it so that's the awful that I say for the ferrets it's only respectful that after they did some of the work catching then they get the some of their choice cuts as you can see they're desperate to get get their teeth into that so they get their treat at the end of the day as well

they're a bit possessive with their food so they'll grab it and run off you