Meat rabbits are known for their short feeding period, tender meat, and high digestibility. Processing them into finished products makes for a delicious and unique dish. More people are now enjoying rabbit meat, yet few know the proper techniques for preparing it. In this article, we will walk you through the detailed process of processing rabbit meat, from slaughter to cooking.
First, slaughtering and skinning live rabbits:
1. There are several methods to slaughter rabbits, but here we focus on two that help preserve the quality of the fur without damaging the skin or contaminating the pelt.
(1) The bat hit method: Hold the rabbit’s hind legs and strike the back of its head with a wooden stick or similar object, about 3–4 cm in diameter, to damage the brain and cause immediate death. Be careful not to apply too much force, as excessive pressure can cause bleeding from the nose.
(2) The vinegar irrigation method: Rabbits are highly sensitive to vinegar. For a 4 kg rabbit, administer 20–30 ml of vinegar orally using a syringe. The rabbit will soon show signs of breathing difficulty, heart failure, and frothing at the mouth, indicating successful unconsciousness.
2. Once slaughtered, rabbits must be skinned quickly. If left too long, the body stiffens, making it harder to remove the skin and increasing the risk of tearing. To skin efficiently:
(1) Use a sharp knife to make a circular cut around the neck and behind the ears, then cut the upper joint of the hind legs and the front joints to loosen the skin. Carefully lift the hind legs from the inner thighs.
(2) Suspend the hind legs and peel down the thighs and base of the tail. Then pull the skin down from the abdomen and back with both hands.
(3) Remove any remaining fat and meat, and cut along the midline of the belly to open the skin. Secure the fur on a board with small nails, hair side up and facing outward. Shape it into a rectangular form for better drying.
(4) After peeling, trim the head and forelimbs, remove internal organs, fat, and tendons. Finally, cut off the hind legs at the joints, leaving the complete body ready for further processing.
Second, processing rabbit meat into cooked dishes:
1. Wrapped silk rabbit preparation:
(1) Selecting raw materials: Choose rabbit carcasses between 4–6 months old, with full muscles. Remove all internal organs except the kidneys, and ensure the body is clean and undamaged.
(2) Marinating: Depending on the season, use either dry or wet pickling. For summer, dissolve 5 kg salt and 50 g saltpeter in water to fully submerge 100 rabbit carcasses. Layer them in a container, turn every 4 hours, and let sit for 10–12 hours. For autumn and winter, mix 50 kg salt, 50 g allspice, and 12.5 g saltpeter. Sprinkle 25 g of the mixture per rabbit, layer them in a tank, turn twice every two days, and let rest for five days.
(3) Coating: After marinating, spread the paste evenly inside the rabbit's bladder and on the inner thigh. The coating should not stick to the outside or drip. Mix 50 g soybean meal, 50 g Amomum villosum, 100 g sesame, 2.5 kg wind tempeh, 100 g allspice, and 500 g white sugar. Add 75 ml white wine and 0.75 kg soy sauce, then stir in 100 g pepper powder or 50 g ground pepper.
(4) Shaping and smoking: Place the coated rabbit on its stomach, straighten the hind legs, and tie them with a fine hemp rope spirally from the head to the hind legs. Knot the ends. Wrap the rabbits in a well-ventilated area. After hanging for 6–7 hours, place them on a charcoal fire with a small amount of sawdust. Smoke at around 60°C for several hours. Let cool, then package and store for 1–3 months.
2. Spiced rabbit preparation:
(1) Ingredients: Use 5 kg of rabbit carcass. Include 150 g onion and ginger. Seasonings: 250 g salt, pepper, star anise, Amomum, cinnamon, galangal, cloves each at 25 g, 100 g cooking wine, and 100 g brown sugar.
(2) Preparation: Rinse the cleaned rabbit carcass in water for 2–3 hours to remove blood. Dry the surface and place all ingredients in a pot with enough water to cover the rabbit. Bring to a boil, simmer until the soup reduces and infuses the meat. Cook for 30 minutes to an hour, checking for doneness. If done, reduce heat and continue cooking until fully tender. Remove and pat dry with a cloth.
(3) Smoking: Place the dried rabbit on a smoking rack, add some dried hardwood sawdust and a bit of brown sugar. Spread the mixture at the bottom of the pan, place the rabbit on top, cover, and start smoking. When white smoke appears around the lid, stop for a while, then repeat the process for about 30 minutes.
Features: The whole rabbit has a reddish-brown color and a rich, savory flavor. When properly sealed in plastic bags, it can be stored for several weeks. This method preserves the taste and texture of the meat, making it ideal for special occasions or gourmet dishes.
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