Sporting Shooter’s chef, Mark Gilchrist of Game For Everything, demonstrates how to prepare a rabbit, including gutting, skinning, boiling whole and picking off the meat to use in a variety of recipes. by James Marchington
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Watch as I attempt to informally instruct viewers on the fine art of skinning and gutting a wild rabbit. This one I shot in Novemeber of ‘07 with my Gamo Air Rifle. This is one of the first animals I ever attempted to clean myself. I’m working really slow and I was supposed to skin it completely first and then gut it. I’ve learned a lot since last season. Check back later this fall for more effective techniques.
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