This is the easiest and quickest way I have found to skin and gut a rabbit:
Yea, I would say that Hares can be slightly tougher and have perhaps a more comparible flavour to duck. I sometimes like to after boiling my hares pull apart into thin pieces and deepfry (tastes and looks similar to crispy fried duck).
I mostly just boil the rabbits and hares a few at a time in a big pot until the meat is so tender it falls off the bone (2-3 hours). The rabbit tastes quite chicken like after that.
I usually when im gutting I take a look at the liver and kidneys for anything unusual to tell if the animal is healthy.
DOC would probably be able to advise of 1080 risks.
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