When my grandfathers were my age, they went through the field dressing and butchering process nearly every time they ate meat. The modern conveniences we enjoy today didn’t exist, nor did the commercial meat industry. Though I don’t necessarily enjoy the butchering process (and certainly not the killing part), it’s important to me. I feel connected to simpler times and, on some level, to my ancestors. It’s also a reminder that the meat I eat comes from a living, breathing animal. I never want to take that for granted.
I’ve written an article packed with photos over at ARTOFMANLINESS.COM titled How to Field Dress and Butcher a Rabbit. If you’re interested in reading it, here’s the link: http://www.artofmanliness.com/2014/04/16/how-to-field-dress-and-butcher-a-rabbit/
Remember, it’s not IF but WHEN,
PS- For an excellent rabbit recipe, head over to GAMEANDGARDEN.com. Stacy has an amazing Fried Rabbit and Sage Buttermilk Waffles Recipe: http://gameandgarden.com/cooking/fried-rabbit-and-sage-buttermilk-waffles/