Yes, roadkill. Yes, recipe. It isn’t half as bad as it sounds!
But it’s EXACTLY what it sounds like.
Basically, we live in the countryside. And there are a few warrens around here. There happens to be one either side of the main road and one just down the lane. So rabbits are getting hit all the time, often right on our doorstep! Sometimes, we can walk down the road and on our way back there’ll be something there that wasn’t there 30min ago. Sometimes it’s pancaked, but others it’s surprisingly whole. This time, we took it home.
Slight amount of blood on the side of its head implies it was “nicked” by a car, rather than properly hit. Rigor-mortis hadn’t even set in and it was warm.
When we got it home, Jon tried to sever the spine to ensure it was 100% dead and not comatose. He missed by an inch, but the fact the throat-wound didn’t produce a flow of blood (more of a spatter) assured us the heart wasn’t beating any more. So the process could begin.
Now, I’d seen people preparing rabbits in Spain, where they seem to be the predominant form life wishes to take (well, rabbits and cacti). However, I hadn’t done it myself. It appears that, like pheasant-plucking, it came naturally to me, as I did it over the sink and counter without instruction, relying on instinct and memory.
Step 1: Remove the feet. Snap them at the ankles and cut through the skin. Place to one side if you want to make lucky charms.
Step 2: Pierce the skin over the breast bone. This ensures a clean skin at the end and that you don’t puncture the organs before it’s skinned.
Step 3: Pull the skin away from the body and make a clean cut down the middle. Mine turned out at a bit more of an angle, but otherwise it was good.
Step 4: There should be a solid amount of ligament down the breastbone proper, cut this away.
Step 5: Peel the skin away from the chest.
Step 6: There is more strong ligament in the armpit and hip-joint areas, as well as on the knees and elbows. The best option is to cut a straight line down the inner thighs, remove the ligaments and just peel it off by turning it inside out.
Step 7: There are odd bits of strong ligament down the spine. Cut a ring around the neck, remove these ligaments and detach the skin.
Rigor-mortis started setting in near the end of the skinning, but I finished the job nicely. Whilst the description implies it would take longer, I wanted the fur, was working with a hardening animal and inexperienced and I only took around 20min, so it wouldn’t be that hard at all. Really, you could perform step 1, cut the head and tail off, make a tear down the back and front and peel it in a minute. You could even bypass using a knife, like I did when removing the feet. All you really need is your hands.
Step 8: Cut off the head. The reason I didn’t do this before is that it seemed easier to get a clean skin with the head still attached. I think it worked.
Step 9: I messed up this part a bit, so in case you do too, do it over the sink. Break the hips open. Make an incision directly under the ribs, running along the whole of the bottom of them. Peel the skin back. Insert your fingers between the ribs and the organs. When you find a strong ligament, pull down. The entirety of the offal should come out cleanly.
I managed to get it out cleanly, but in three parts. One was the diaphragm, as described above. The other was the heart and lungs, which I fished out later, along with that magical ligament. The last was the end of the colon which I cut out.
I cut it up into the four limbs, a front piece and a back piece and boiled it in salt water for an hour or so. This is to ensure it’s well-cooked, so any tiny risk of parasites is further reduced.
Now comes the recipe!
-1 cooked rabbit
-1 large onion
-4 medium carrots
-6 stalks of celery
-500ml of red wine
-5tbsp chilli olive-oil
-4 tbsp mixed herbs
-1tbsp onion powder
-1tbsp lemon juice
-chopping board and knife
1: Wash, peel and chop the vegetables. Add them to the pot and pour the wine on top. Add the olive oil and then water until the vegetables are covered.
2: Put on a high heat and leave. Note: put the lid on. As the alcohol in the wine will be boiling at a lower temperature the veg will take slightly longer to cook-through, but by keeping the pot covered you can increase the temperature enough so that the difference is hardly noticeable.
3: Strip the rabbit off the bones. Cut any big bits of meat down to size. There should be a lot of meat, so make sure you get the loin, everything from the legs, the pectorals and the strips of meat under the ribs.
4: Once the veg is softened, add the rabbit and the remaining seasonings.
5: Simmer at a low heat until everything is coloured by the wine and the flavours have blended.
6: Serve. We had ours with a bit of wine on the side.
I will dry the feet and tan the fur. Not sure what I want to do with them, though…