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Rabbit, squirrel, muskrat and ground hog may all be used in any chicken
recipes. Handle rabbit with gloves when cleaning to avoid the possibility
of Tularemia infection. Cook the meat to well-done. The meat is tenderest
if hung 2-4 days or cooked when VERY fresh, before rigor mortis sets in.
Wild rabbit has dark meat; many domestic hares have all white meat.

To dress: sever the front legs at the first joint and discard. Cut through
the skin around the hind legs across the hip. Peel down the skin off the
legs. Tie the hind feet together and hang over a hook. The skin will pull
down over the upper legs, body and then the forelegs. Pull it over the
head, then sever and discard the head and skin. Alternatively in the field
step on the front paws and tug upwards on the back leg skin and then stand
on the hind paws and pull upwards to peel the skin over the head.

Gut and clean, retaining the heart and liver. Wash the carcass in acidified
water ie water with a dash of vinegar. Rinse, pat dry with paper towels and
sprinkle lightly with pepper.

To cut into serving pieces: Rabbit is carved differently than chicken. The
best way is to sever the four legs and cut the back into three sections for
a total of seven portions.

NYC Nutrilink: N0^00000