the best way to skin and cook a rabbit?
Take you'r trapped, shot or roadkill rabbit and lay on kitchen table.
Take a sharp knife and cut from the inside knee of the hind leg down across the inner groin and up to the other knee.
break both hind legs at the knee and draw the skin down over the body of the animal to the fore legs.
Snap and break each knee and sever with knife, draw and peel the skin over the head cut the ears off the scull. It's a little like taking off a jumper.
You should have a complete rabit skin with four feet and ear tuned inside out. Cut off the ears and feet from the pelt and stich up the mouth and holes left by the forepaws and ears leave turned insde out and scape off any fatty areas, thenrub all over with salt peter to cure the skins, these make good feet warmers for children to wear inside wellies during cold winter snows.
Back to the rabbit...........Slit the rabbit from groin to ribcage and remove intestines, the heart, liver and kidneys keep to add to the flavour when cooking. Cut off the head and throw away.
Place rabbit in slow cooker with chunky vegtables and season with salt pepper and garlic, add 1ltr of water and cook slowly for 2-3 hours.....delishshshsh.
BTW. Just got back from Australia, and saw pleanty of roadkill Kangaroo's and only one live one. The're on the menue served meadium rare (tough iff overcooked) and they are very tasty, very much like venison.
