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Thread: Very bad rabbit smell if not gutted immedietely

  1. #16
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    I find the best way to treat the meat, is to give it away. I cannot eat rabbit, I cannot eat the smell, its bloody horrible!!
    Boom, cough,cough,cough

  2. #17
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    Quote Originally Posted by JessicaChen View Post
    Iíve seen that being done before and Iíve tried to do it a few times, but never managed to succeed. Maybe my hands are too small and not strong enough. Will give it a another go, so quick and looks so clean. The most difficult thing when I do the gutting is dealing with the bladder , trying very hard so that not a single drop of urine ends up on the meat.
    I always press downward firmly with my thumb just above the pelvis while holding the rabbit by its front legs.
    This gets rid of virtually all of the urine.
    veitnamcam likes this.
    ĎMany of my bullets have died in vainí

  3. #18
    Still learning JessicaChen's Avatar
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    Quote Originally Posted by MB View Post
    I'm pretty ambivalent about eating them. At best, tastes like bland chicken, at worst, tough/dry grass flavoured meat. I've discovered a few good recipes though, KFB and bunny biryani. I've posted these recipes up previously.
    Yeah bunny meat is nothing special, but it is a nice cheap source of lean free range white meat. Can be really nice if cooked right just like lean chicken. I usually poach them and shred into sandwich material, no different to shredded chicken. Add mayonnaise, onion, salt and pepper. Also good in spicy soups. There is a recipe out there for Hmong squirrel soup where I substitute squirrel with rabbit.
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  4. #19
    Almost literate. veitnamcam's Avatar
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    I always gut fairly soon (within an hour or 2) but only keep clean shot rabbits.
    I just do the ol knick on the tummy hold front and rear legs and give it a flick away from me and the guts flys out.
    While I am certainly aware of the smell I cant say I have ever had the meat taste like it? But then I keep them clean and always brine or soak in milk before preparing for cooking.
    Moa Hunter likes this.
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  5. #20
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    Quote Originally Posted by JessicaChen View Post
    Yeah bunny meat is nothing special, but it is a nice cheap source of lean free range white meat. Can be really nice if cooked right just like lean chicken. I usually poach them and shred into sandwich material, no different to shredded chicken. Add mayonnaise, onion, salt and pepper. Also good in spicy soups. There is a recipe out there for Hmong squirrel soup where I substitute squirrel with rabbit.
    Sure. We don't buy meat from the supermarket, so do utilise rabbits fairly frequently.
    JessicaChen and Cordite like this.

  6. #21
    Still learning JessicaChen's Avatar
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    Just found this web page which claims that "When the stomach and intestines are left in a rabbit, they have a tendency to taint the flesh in an unpleasant manner. Even more important is to remove the strong smelling glands by the rectum."
    https://www.shootinguk.co.uk/answers...-rabbits-24998

    Still curious about why and how the intestines taint the flesh without any nicks and just by existing in the body cavity, but at least something out there confirms my suspicions.
    @veitnamcam While I am certainly aware of the smell I cant say I have ever had the meat taste like it? But then I keep them clean and always brine or soak in milk before preparing for cooking.
    Yeah the soaking probably helps. I left my 'tainted' meat in the fridge overnight and most of the bloated gut smell has gone (but still not as nice as meat from my insta-gutted bunnies), so I think soaking it will help get rid of any lingering smelly taste.

  7. #22
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    Quote Originally Posted by JessicaChen View Post
    Just found this web page which claims that "When the stomach and intestines are left in a rabbit, they have a tendency to taint the flesh in an unpleasant manner. Even more important is to remove the strong smelling glands by the rectum."
    https://www.shootinguk.co.uk/answers...-rabbits-24998

    Still curious about why and how the intestines taint the flesh without any nicks and just by existing in the body cavity, but at least something out there confirms my suspicions.

    Yeah the soaking probably helps. I left my 'tainted' meat in the fridge overnight and most of the bloated gut smell has gone (but still not as nice as meat from my insta-gutted bunnies), so I think soaking it will help get rid of any lingering smelly taste.

    OK, this applies to all animals, including humans. Rabbits may be more susceptible, I don't know.

    The intestines contain bacteria. This is normal and helps digest food. If those bacteria translocate out of the gut in to the rest of the body, then you become unwell. To prevent this happening, cellular mechanisms exist to keep the bacteria where it's supposed to be. In death (or even sickness), there is a breakdown of these cellular mechanisms and bacteria can move to other parts of the body. It's for this reason that I want meat and gut separated ASAP from any animal I shoot. Same applies to fish, but since my fish go on ice, this will slow down bacterial translocation and I usually wait until I get home to fillet them. Having said that, if I know I'm going to prepare a fish as sashimi, I get the guts out straight away. The old European ways of leaving an animal "hanging" with the guts in seem pretty crazy to me.
    JessicaChen and Moa Hunter like this.

  8. #23
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    Quote Originally Posted by MB View Post
    Sure. We don't buy meat from the supermarket, so do utilise rabbits fairly frequently.
    The average cheap supermarket meat is even worse than tainted rabbit!
    veitnamcam, Moa Hunter, MB and 2 others like this.
    Just...say...the...word

  9. #24
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    i always skin and gut within minutes of killing bunnies. but then again i mostly use it for pet food so i dont think "the boys" mind too much.
    the hare i shot with the 7mmRM was nt worth attempting though ( it was the shot of a lifetime at near on a km but still vaporised it)
    Flyblown likes this.

  10. #25
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    Quote Originally Posted by Sarvo View Post
    Better to do this - dont even need a knife
    Pinch and pull the soft part of stomach skin where it joins the pelvis
    Just tear it up a inch or 2
    Then do what he does and give it a good flick
    All gut gone
    Learn't that trick in the Hunter Hills 50 years ago when Cousin was managing Waihao Forks Station
    Just my 2 bits @JessicaChen Shot rabbits professionally for the chillers in Oz back when l was over there Shearing in the 80's, needed 200 a night to make it worth while, my chiller tally was 35140 over 4 yrs ,always used the nick & flick method as it is easy,quick, clean (all had to be head shot).Always gut & clean any game as quickly as possible for best meat preservation/eating.

    Even while Pro shooting them & now l still like a properly cooked feed of rabbit, have always soaked over night in salty water brine, as my Old Nan used to do, she used to brine all home butchered meat & game, min of 4 tablespoons of salt per 1 quart (4 cups of water), & l have always done the same , soaking also helps in properly cleaning carcass& removing any hair etc, always remove silver skin film on any meat .

    I grew up on a farm eating mainly all our own home grown/butchered/prepped meat & vegetables out of choice because it was far superior to what stores sold ,always taught to treat all game/home butchered for the plate the same as you would treat stuff at the supermarket wrapped in plastic ,you would not pick up from the store or choose to eat poorly processed,poorly cooled,ungutted, lamb/beef, due to rapid spoiling/bacteria growth & even the finest cut of plastic wrapped lamb/beef etc would taste like shit as well .

    Even Pro shooting for chillers in the middle of Oz we had to gut immediately Roos,Pigs & Rabbits & all had to be kept & monitored to make sure they were cooled & air spaced while travelling to the chiller & internal gut cavity temps taken at chiller door to stop spoiling .The highly lucrative professional pig chillers in Oz were decimated over night because it was found Week End cowboy's were not gutting immediately or air spacing carcasses.

    TLDR if you are hunting for the plate treat the game animal & meat the same as you would expect the plastic wrapped stuff you buy,chase a cow/sheep around the paddock for a hour then wound or gut shoot it & leave it ungutted & uncooled before eating & even the best plastic wrapped cut will taste like shit .Even with rabbits,birds & all upland game always make sure all carcasses are air cooled not shoved into a bag on top of one another for best eating quality.
    Last edited by bunji; 08-03-2021 at 04:12 PM.

  11. #26
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    Lots of great advice here @JessicaChen, shoot a few rabbits and prepare them well and you’ll really enjoy it. Certainly don’t let a couple of jaundiced old bastards like me put you off!

    Had a chat with the wife just now and she says, you know what hubbie, you’re gonna got get us a bunch of bunnies and make us a big bloody rabbit & black pudding pie! (She watched the video....)
    Just...say...the...word

  12. #27
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    I proudly brought home the first rabbit I shot with a combo 22LR/410, expecting Mum to cook it.

    Instead I was told to bury it immediately in the pet sematory under the lemon tree.

    Must admit it was smelling up a storm after being in my bag for five hours.

  13. #28
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    Quote Originally Posted by gonetropo View Post
    i always skin and gut within minutes of killing bunnies. but then again i mostly use it for pet food so i dont think "the boys" mind too much.
    the hare i shot with the 7mmRM was nt worth attempting though ( it was the shot of a lifetime at near on a km but still vaporised it)
    It’s hard to work out the lead on a running hare at that distance!! Awesome shot!
    mimms2 likes this.
    Boom, cough,cough,cough

  14. #29
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    slice ACROSS kidneys...grab skin each side and pull apart...best done soon as shot,will come right off if pull hard enough...or if just want back wheels n back straps,pull apart then stand on front wheels to keep back clean and finish off.... gutting easy with no skin on them...but if taking backwheels n back steaks its not really needed. just take back legs off at ball joint,like you would a deer.... worst part of hares is how the blood sticks so quickly and seems to stay stuck.
    JessicaChen likes this.

 

 

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