I bagged a couple of rabbits with the air rifle today, but both were on the old and tough side.
Some people would bin them, but not us.
Instead, I turned to an old recipe for mumbled rabbit, which is very effective at making a tough rabbit into not just an edible one, but a delicious one. Read the rest of this entry »
We finally had our first summer’s day up here. The temperature hit a “scorching” 23C and, yes, scorching is the technical TV weather term.
It was our first day of the year over 20C with lots of sunshine and the vegetables loved it. (The boys did too!)
We’ve only had five days of sunshine in the past couple of months and nothing is growing particularly fast. But when the sun comes out, everything doubles or triples in size in one day.
Linda and the boys picked some radish and spinach for dinner, from which we made Joe’s Special. The ingredients are mince, spinach, grated radish, eggs, nutmeg, oregano, basil, onions and garlic, all served with rice.
And don’t ask me who Joe is! 
While I now live in Scotland, I grew up in Australia and spent many happy times rabbit shooting with my dad and his dad.
I’ve now been taking our boys out to shoot the rabbits on the croft and thought people might like to know how to paunch and skin a rabbit.
To paunch a rabbit in the field, carefully make a slit from between the rabbit’s back legs right up to the breast bone, being careful not to cut too deeply or you’ll pierce the innards. Read the rest of this entry »
First, trap, shoot or otherwise kill your rabbit.
Lay the rabbit on its back on a flat surface and pinch the skin at the loose part in lower belly. Cut a small hole in the skin with a sharp knife, being careful not to puncture the stomach lining.
Pull apart the skin and tear all the way around the rabbit. If you haven’t the strength, then cut right around. (If you’ve paunched the rabbit in the field, simply extend the opening you’ve already made.)
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