GRUNT
Well-Known Member
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- 8,911
- Location
- On the lake Geneva shoreline.
And vegetables come from somewhere clean!!!!!!!!!!!!!!!!
"Hard" or "Pretty"
- Thread starter Trewey
- Start date
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Trewey
Cockernee, Pasty munchin bastid.
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- Kernow - Near England
and, of course, they're free from pesticides and artificial fertilizers.
Mr-Tomcat
New Member
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- 1,104
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- Anglesey, North Wales
I muzzle my two I'd have no idea how to prepare a rabbit for the pot.
Trewey
Cockernee, Pasty munchin bastid.
- Posts
- 20,088
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- Kernow - Near England
gut it, skin it, chop it up - piece o ****.
GRUNT
Well-Known Member
- Posts
- 8,911
- Location
- On the lake Geneva shoreline.
I grow the best rhubarb in the neighbourhood, an I reckon it's cos me and my mate **** on it after pub on Thursday night!
Trewey
Cockernee, Pasty munchin bastid.
- Posts
- 20,088
- Location
- Kernow - Near England
me grandad used ter collect the liquid that accumulates round the bottom of a dung clamp fer his rhubarb - worked a treat.
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- Embasinga stocæ
fish guts do good too
Adz
New Member
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Piece of cake mate... Here's how I do it.
Press downwards the lower part of the tummy immediately after the kill to empty it's bladder - if you don't it can taint the meat. Open 'im up from just above where the rear legs meet to just below the rib cage, don't cut to deep or you'll puncture the gut - you're just after cutting through the skin. Remove everything that's inside. Chop off the feet and head and just peel 'im like you're taking a rabbit skin sweater off 'im - which of course, you are.
The rest is just like taking the bones out of any other carcass, save as much meat as you can while taking all the bones out. Or you can joint it by chopping through the spine just ahead of the rear legs and halve what's left along the spine.
If anyones got a different method - I'd like to hear it please
Press downwards the lower part of the tummy immediately after the kill to empty it's bladder - if you don't it can taint the meat. Open 'im up from just above where the rear legs meet to just below the rib cage, don't cut to deep or you'll puncture the gut - you're just after cutting through the skin. Remove everything that's inside. Chop off the feet and head and just peel 'im like you're taking a rabbit skin sweater off 'im - which of course, you are.
The rest is just like taking the bones out of any other carcass, save as much meat as you can while taking all the bones out. Or you can joint it by chopping through the spine just ahead of the rear legs and halve what's left along the spine.
If anyones got a different method - I'd like to hear it please
GRUNT
Well-Known Member
- Posts
- 8,911
- Location
- On the lake Geneva shoreline.
I hang a hessian sack full of muck in a barrel of water and use the liquid as a feed. Same sort of thing I s'pose.
GRUNT
Well-Known Member
- Posts
- 8,911
- Location
- On the lake Geneva shoreline.
My mother used to gut it, chop its head and feet off, skin it and put the lot in a pie bones an all. I used to get pheasants quite a bit and leave em hanging for a week or so. Any old how we were having an extension built so I hung a pheasant from the roof trusses and the big soft tarty builders wouldn't go near it, I had to take it down before they'd start work!!
Piece of cake mate... Here's how I do it.
Press downwards the lower part of the tummy immediately after the kill to empty it's bladder - if you don't it can taint the meat. Open 'im up from just above where the rear legs meet to just below the rib cage, don't cut to deep or you'll puncture the gut - you're just after cutting through the skin. Remove everything that's inside. Chop off the feet and head and just peel 'im like you're taking a rabbit skin sweater off 'im - which of course, you are.
The rest is just like taking the bones out of any other carcass, save as much meat as you can while taking all the bones out. Or you can joint it by chopping through the spine just ahead of the rear legs and halve what's left along the spine.
If anyones got a different method - I'd like to hear it please
or , go out to your garden , pick some vegetables , make a veggy stew.
Adz
New Member
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- 3,025
Yeah right - I live in a terrace and the 'end of garden neighbour' has 3 fecking great 40 foot trees at the end of his garden that he's 'supposed' to trim down to no more than 8 feet high each year - I get about and hour and a half sunlight in my garden each day (if it's sunny) and even feckin' grass won't grow as the trees nick all the moisture. I stand about as much chance of not getting my head kicked in if I walked into 2 para's mess and said 'I thought only fairies had wings' as I do of growing veggies in my garden!
Trewey
Cockernee, Pasty munchin bastid.
- Posts
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- Kernow - Near England
slob
Well-Known Member
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- 22,488
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- Harrogate or London
i get mine delivered pre gutted and pre skinned along wiff a few bottles of farm brewed cider... just grand.. not too keen on them fooking ducks that get left though..
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how can you be a part time veggie? does that mean that sometimes yer a turnip instead of a ****?
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how can you be a part time veggie? does that mean that sometimes yer a turnip instead of a ****?
