Trewey
Cockernee, Pasty munchin bastid.
and, of course, they're free from pesticides and artificial fertilizers.
fish guts do good too
Adz
New Member
Piece of cake mate... Here's how I do it.
Press downwards the lower part of the tummy immediately after the kill to empty it's bladder - if you don't it can taint the meat. Open 'im up from just above where the rear legs meet to just below the rib cage, don't cut to deep or you'll puncture the gut - you're just after cutting through the skin. Remove everything that's inside. Chop off the feet and head and just peel 'im like you're taking a rabbit skin sweater off 'im - which of course, you are.
The rest is just like taking the bones out of any other carcass, save as much meat as you can while taking all the bones out. Or you can joint it by chopping through the spine just ahead of the rear legs and halve what's left along the spine.
If anyones got a different method - I'd like to hear it please
Press downwards the lower part of the tummy immediately after the kill to empty it's bladder - if you don't it can taint the meat. Open 'im up from just above where the rear legs meet to just below the rib cage, don't cut to deep or you'll puncture the gut - you're just after cutting through the skin. Remove everything that's inside. Chop off the feet and head and just peel 'im like you're taking a rabbit skin sweater off 'im - which of course, you are.
The rest is just like taking the bones out of any other carcass, save as much meat as you can while taking all the bones out. Or you can joint it by chopping through the spine just ahead of the rear legs and halve what's left along the spine.
If anyones got a different method - I'd like to hear it please
nobber
Well-Known Member
GRUNT
Well-Known Member
My mother used to gut it, chop its head and feet off, skin it and put the lot in a pie bones an all. I used to get pheasants quite a bit and leave em hanging for a week or so. Any old how we were having an extension built so I hung a pheasant from the roof trusses and the big soft tarty builders wouldn't go near it, I had to take it down before they'd start work!!
nobber
Well-Known Member
Piece of cake mate... Here's how I do it.
Press downwards the lower part of the tummy immediately after the kill to empty it's bladder - if you don't it can taint the meat. Open 'im up from just above where the rear legs meet to just below the rib cage, don't cut to deep or you'll puncture the gut - you're just after cutting through the skin. Remove everything that's inside. Chop off the feet and head and just peel 'im like you're taking a rabbit skin sweater off 'im - which of course, you are.
The rest is just like taking the bones out of any other carcass, save as much meat as you can while taking all the bones out. Or you can joint it by chopping through the spine just ahead of the rear legs and halve what's left along the spine.
If anyones got a different method - I'd like to hear it please
or , go out to your garden , pick some vegetables , make a veggy stew.
Adz
New Member
Yeah right - I live in a terrace and the 'end of garden neighbour' has 3 fecking great 40 foot trees at the end of his garden that he's 'supposed' to trim down to no more than 8 feet high each year - I get about and hour and a half sunlight in my garden each day (if it's sunny) and even feckin' grass won't grow as the trees nick all the moisture. I stand about as much chance of not getting my head kicked in if I walked into 2 para's mess and said 'I thought only fairies had wings' as I do of growing veggies in my garden!
