I’m going to show what’s up with breaking down a cottontail rabbit. and making it, you know, totally ready for whatever kind of recipe you do. As an herbivore, they have a pretty big gut and they go–they get sour quick. So even if it’s cold out, like now, it’s below freezing, this thing would start to get– It would start to green up if you didn’t gut it right away. I’m going to totally clean him for cooking. I don’t need to worry about gutting him first. You just want to cut a notch into the hide, right there. Now from there I’m just gonna peel back undress that leg like a sock. Undress that leg, down to the last knuckle. Usually the tail stays on, grab that and just pluck that. Now, just pull down. Ok, at this point the hair’s been pulled off except for the feet. Now I just go through and pop the joints. Pop the joint. Take the knife back out. There, there, there, there. Come in sever the head Ok, now he’s hairless but he still has his guts in him. Let’s make an incision right here at the base of the sternum. Lift that stuff up so you’re not cutting into the guts. A trick in gutting whether you’re doing deer or anything, is when you get down to this area, in order to not snip the bladder and lower intestine just grab the stuff and pull it up and clear that channel out, and you just put your knife in there so split the pelvis just take it up like this and reach up and grab the heart and all its little moorings, right here. Pull it free. You see the kidneys peel away everything down, and we already opened the pelvis so this is all going to be able to pass out clean. You can tell this is like a good healthy rabbit and he’s not had a hard winter because he still’s got fat on him. You check his liver no big white spots on it. Sometimes you hear of Tularemia, it’s a disease you can get cleaning rabbits even. If a rabbit has Tularemia it will have a heavily like a–sometimes a heavily spotted liver. He doesn’t have any on, looks healthy, and to part it out I’d do the rabbit so he’s in five pieces. Let’s take this flank here cut that up. Cut through the ribs. There’s not a lot of meat there I’ll do one back leg, go like that. Pop the ball joint There’s the two back legs, that’s the bulk of your meat right there. Do the shoulders. I like to make it pan-sized more. Cut the whole saddle into two pieces and that right there is 90% of rabbit recipes that I do. Like use these pieces as is. Always
cook rabbit on the bone. When you bone it out you just lose stuff. And one rabbit can feed It’s a big meal for one person, it’s a light meal for two people.