Airgun World – July 2019

http://www.airgunshooting.co.uk AIRGUN WORLD 61

HOW TO PREPARE A RABBIT

Alan with the bits we found for him in the office.

He’s grown a bit since then!

Time to remove the head and feet. Use a cleaver or

a sharp knife, but push down in a controlled way

rather than chopping.

Now it’s time to remove the intestines, which is

the messiest bit, but all part of the preparation

process.

Take great care when slitting the belly cavity. You
don’t want to cut into the intestines. Just use
gentle pressure on the tip of the knife.

Make sure you get everything out. Keep the

kidneys and liver if you want them for pate and

pies, but make sure the liver is dark and solid in

colour.

Now give everything a thorough wash, inside and

out, picking off any hairs and bits of skin tissue

you see.

Job done and ready for jointing, or to be cooked
whole if that’s what your recipe requires.

A proper plateful of wild food. Almost any stew,

casserole or pie designed for chicken can be made

with rabbit.

Basically, the skin is peeled away, leg by leg, then
the saddle and chest, until the rabbit is ready for
gutting.

ALAN’S PARTING SHOT

Always remember to respect your quarry.

Butchering an animal isn’t the most enjoyable

part of airgunning, although I really find it

satisfying to do, but it can connect you to your

ancestors and remind you that the meat comes

from nature. My dad and I never take these

creatures for granted and we always treat them

with the utmost respect by never wasting them.

Thank you for reading my article and I hope

it will help you make the most of your quarry

and your sport.