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How to skin a rabbit while you still can

I'd just like to draw your attention more forcibly to the food site http://ifoods.tv Anthony Cresswell of Ummera mentioned in his comment the other day.  Rabbit always reminds me of Suffolk and my forebears there, and good eatin'.  By the way, do any of you know about a ban on the sale of wild game?  Regina Sexton alluded to this in her Saturday Examiner column a few weeks ago, and as I haven't had a reply from her, I'm still not sure what to do with all the inchoate indignation it aroused.

Have a look at this if you're not sure what to do with your rabbit or hare once you've caught him.

4 thoughts on “How to skin a rabbit while you still can”

  • Caroline@Bibliocook

    That's a great video! The last time we caught a rabbit, the Husband undertook skinning and gutting duties although it could be useful if one arrives in the trap and he's not around. Haven't heard about the ban at all - any news back on it?

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  • Lorraine@italianfoodies

    Love rabbit. It's one of the main foods eaten in the area we go to in Italy!!

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  • Julian

    With spot-on timing, the Examiner had a sort-of non-piece about myxomatosis this morning. I haven't heard amy more about the game ban story. I suppose a butcher would know - if I get to Mahon Point on Thursday I'll have a word with the Gubbeen fellows. I must get back on to Sheila (Three Degrees) Ferguson's agent to see if he'll let me print recipes from her great book Soul Food. You can use rabbit instead of possum and squirrel.

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  • Caroline@Bibliocook

    When we caught our rabbit everyone was warning us about myxomatosis but it's supposed to be fairly easy to tell if they have it and this guy's liver was nice and healthy. No side effects - yet!

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