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Be vewy vewy quiet...

Discussion in 'Hunting' started by BillyDa59, Sep 4, 2009.

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  1. BillyDa59

    BillyDa59 Member

    Sep 3, 2009
    Yep. I've begun hunting rabbit and I've a few questions.

    1. I've been told not to eat rabbits I shoot in summer months. That is when disease starts breeding in abundance. What months/seasons is it safe to eat wild rabbit?

    2. The only/first rabbit I shot and ate tasted funny... like fish to be exact. No kidding. What caused this? I made sure not to rupture or cut any digestive organs while gutting and skinning it! Although for some reason I was unable to achieve a headshot that day, so I shot for the heart/lungs instead. Might it have been that shooting it in the torso caused the fishy taste?

    3. How can I check if a rabbit I shoot is diseased? As of now, I just examine the guts, particularly the liver, for anything strange. Especially those little white cyst-type things that supposedly show up in some diseased rabbits. I've read that those are some kind of parasite eggs.

    4. How fast are rabbits supposed to go down? Obviously a headshot means you have a rabbit that is DRT but the only one I shot was with .22lr in the torso. I shot him twice. He didn't seem to react at all to the first shot. After the second shot he lazily hopped ~20 yards (vaguely in my direction) into a barn to just lie down and die it seemed. I followed him. When he stopped I put one more bullet in him just to make sure he wasn't suffering anymore than necessary. I wonder if that last bullet was actually necessary? I would really like to know how to tell if the rabbit is actually dead.

    5. I need an easier way to skin these things! Making the initial slice into the rabbit skin was VIRTUALLY IMPOSSIBLE. I had pull up some skin on his back and push the knife through using my weight pushing downwards against the ground. Should I perhaps just use a razor to make that initial slice? The rest wasn't too hard but still a pain. What can I use that will easily cut up a rabbit?

    6. Any tips for cooking the rabbit? That first one I pretty much cut off everything until I had a rack of ribs which I just threw on a propane BBQ. It took about 20 minutes to cook and WOW that was some nice, tender, juicy, moist meat! The only complaint I have was that it tasted like fish, as I had said before. Does rabbit meat take well to slathering on BBQ sauce? Maybe I should just sprinkle on some Johnny's? Nothing too fancy please.
  2. bootless

    bootless Member

    Jul 6, 2009
    IMO it's not exactly what months to hunt them in it is how hot it is. I live where it gets to triple digits constantly so I don't eat them until winter months. May be different for you. If the meat/guts looks weird toss it. I skinned a cotton once and it looked like the meat was moving, freaked me out. I guess it was some type of parasite. And like anything, if it's acting strange don't shoot it. The quicker you skin it after shooting it the easier. I pinch the skin on the back of the neck and slice it with a knife. It's never been too difficult, I have one of those folding half serrated half straight bladed knives. The serrations help. Then just peel down and it should come off like a glove. Gut it, cut off the head, tail, and feet and that should do it. I like them fried with a little flower and whatever spices are around.
  3. kdstrick

    kdstrick Member

    Aug 19, 2009
    Down by the Alamo
    When they taste like fish, It generally means they are unclean, and you are not supposed to eat them. Certain feminine products can take care of that, but still... common knowledge is that it is OK to wade in a dirty well, but do not taste of it. :p :D

    Seriously though, I'm not sure about Washington, but in Texas we only eat rabbits in cold months (both of them). I've heard all kinds of reasons, such as worms, diseases, etc... although I can't vouch that any of it is true, as it is usually camp fire BS.
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