Animal prepping for the table. Warning: Graphic images

[the-gnole]

Very true luxor, but then as you previously mentioned, a weekend of like minded people learning together for the cost of a campsite can be a viable option and a lot cheaper, maybe they won't be skining and gutting a Deer, but most wouldn't be doing that on a regular basis anyway, unless they are game-keepers or stalkers.

As I said, I am a cynic!

I could show a person how to adequately paunch, skin and prep a rabbit or pheasant for the pot in under an hour under field conditions, the other stuff offered on the course I would go and have a chat with a friendly local butcher.

You also need to practice, practice, practice, like any other skill learnt you need to do it hands on to keep it as useful knowledge.

[Carrot Cruncher]

All good feedback, thanks.

The cost is an issue, although you do get to take home a "selection" of the meats you have prepared, but on the other hand the courses are a fair bit cheaper than others I have looked at.

My xmas pressie is already sorted, a Samick SKB50 , so maybe it will have to wait till my birthday in the new year.

[diamond lil]

Wot the hell is a samick?

[pseudonym]

Snip> .... a weekend of like minded people learning together for the cost of a campsite can be a viable option and a lot cheaper, maybe they won't be skining and gutting a Deer....

On a couple of Bushcraft Meets we have skinned and butcherd deer, one was done with flint tools only

Snip> I could show a person how to adequately paunch, skin and prep a rabbit or pheasant for the pot in under an hour under field conditions

Would be good to see that done again, I have seen the rabbit done in several ways, but the pheasant only done by the standing on the wings and lifting method.

You also need to practice, practice, practice, like any other skill learnt you need to do it hands on to keep it as useful knowledge.

Very true, not always possible but I try to get some practice in every couple of months.

[diamond lil]

I got so much practice that I never want to look another rabbit in the eye thanks!

[Carrot Cruncher]

Wot the hell is a samick?

One of these (minus the fluffy bits), they are getting some very good reviews, and less than £100.



Sorry for taking your thread OT gnole, back to the butchering

[diamond lil]

A Russian bride ? Will mrs CC be ok with that?

[the-gnole]

Jointing a rabbit.

PIC2.jpg (40.58 KiB) Viewed 1409 times

You can start by removing the front legs. There are no joints , just make sure you have a sharp knife as close as possible to the ribs. I keep my knives sharp using a steel, I'll find you a video showing the use of one, not one of mine I hasten too add.

PIC3.jpg (42.8 KiB) Viewed 1409 times

Looking at the above photo, cut the flaps of muscle (which cover the gut) away, from tight to the bottom rib, along where it joins the saddle, to between the legs. See below.

PIC4.jpg (42.39 KiB) Viewed 1409 times

Sever the back bone just behind where the last rib meets it, you could try and find gap between but it doesn't really matter.

PIC5.jpg (51.4 KiB) Viewed 1409 times

Probably the hardest part is removing the back legs . Use a really sharp knife and cut in just below where the saddle ends. Keep the knife close to thebone of the hip, and when all the meat is cut away, the leg should just twist off (when both legs are done there should be very little meat on the hips).

PIC6.jpg (43.09 KiB) Viewed 1409 times

The rabbit is now fully jointed. The ribs and hips will probably have little meat on them, but roasted they make great stock. The saddle has been cut divided equally.

That is just one way of doing it, there are going to be plenty of others I'm sure, you can probably work on two good sized rabbits to make a good stew for three or four people.

[the-gnole]

A knife sharpening video that shows the best way to get a really sharp edge for kitchen knives in particular, I do have a shorter steel for field work.

You will note in the video that the chef is "Knifing the steel" which is the way I have always been taught to use as this doesn't leave a burr on the edge of the blade that would happen if you "steel the knife"



Remember that a sharp knife is dangerous knife!

[Carrot Cruncher]

Thats excellent, thanks gnole