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Rabbits are relatively uncomplicated animals. When you butcher a rabbit you are essentially left with the carcass, the hide, the head, the feet, and the organs. Organs consist of the liver with bile duct, two kidneys, the heart, the lungs, the reproductive organs and the digestive organs. I dispose of reproductive and digestive bits by offering them to my chickens which they absolutely love. Hides can be treated in a variety of ways or sold. Feet make excellent dog treats or cat toys once dried. Heads are great for raw-fed dogs (if you're squeamish about feeding heads, consider dehydrating just the ears as a treat).
Raw hides can be sold, although some hides are more valuable than others; for example, fur breeds such as Rex, Satin and Silver Fox have more valuable hides than New Zealands. You'll bring in more money for your hides, though, if you tan them before selling them. Alternatively, you might find plenty of uses for tanned rabbit hides yourself. If you aren't ready to use your hides when you butcher, you'll need to properly store your hides. There are numerous methods to storing hides if you don't have time to tan right away. Here's one of my favorite articles on different methods: http://www.braintan.com/articles/storing.html
Many of the organ meats can be eaten. Rabbit liver is said to be unusually large, thin, and delicious with a subtle and delicate flavor (first be sure to remove the gall bladder from the liver carefully to avoid it rupturing). Rabbit kidneys are mild, flavorful, and pleasant in texture. Rabbit hearts are a bit chewy but in a nice way- just don't overcook them.
Lungs are also great for poultry or raw-fed animals. Dogs especially like dehydrated lungs- they are crunchy and apparently very tasty. Why not make a batch of rabbit jerky for the humans and throw in some ears, feet and lungs for the pooches or kitties while you're at it?
Rabbit belly flaps are an interesting bit of meat as well. They lack muscle tone and so when cooked they tend to be rather soft and sometimes slimy. Try frying them in some bacon grease for rabbit bacon (mmmm). They also make fantastic rabbit jerky!
Belly Flap Jerky: You can use any cut of rabbit for this recipe but it's a great way to use up belly flaps. Slice each belly flap into three slices. Marinate overnight in a brine solution with whatever spices you prefer (sage, marjoram, allspice, celery seeds, basil, thyme, black pepper, cayenne pepper, nutmeg, cinnamon, tarragon, oregano, lemon or lime juice, garlic, rosemary, Tabasco, A-1 and Worcestershire are good in any combination). After marinating, lay meat strips together on a cookie sheet lined with parchment paper (for easy clean up) and place in an oven set at a warm temperature. Leave oven door open slightly to allow moisture to escape. Dry strips for 8 hours, turn, and dry 4 hours more. If you have more meat than will fit in the oven at one time, keep excess meat marinating in refrigerator until you have room. The finished jerky will keep for several months, unrefrigerated in an airtight container. It will keep practically forever in the refrigerator or freezer.
These bones are particularly useful for raw-fed dogs. Be sure to feed them raw though and not cooked- cooked bones are very dangerous for dogs!
You can also make rabbit stock with these bones.
Rabbit Stock Recipe: 1.5 lbs of rabbit scraps cut into manageable pieces 7 cups water 2 small carrots, trimmed, peeled, and chopped 1 rib celery, chopped 1 small onion, peeled and chopped 3 sprigs fresh parsley 1 bay leaf Salt Put the rabbit bones and 7 cups water into a medium pot and bring to a rolling boil over medium-high heat. Reduce heat to medium-low and simmer for 30 minutes. Skim and discard any foam and impurities that float to the surface. Add the carrots, celery, onions, parsley, and bay leaf to the pot and gently simmer, partially covered, for 2.5 hours. Strain the stock through a fine-mesh sieve set over a large bowl or medium pot, pressing the solids to extract as much liquid as possible; discard solids. If you'd like a clearer stock, strain the stock once again through the sieve lined with 2 layers of cheesecloth. Season to taste with salt. Set the bowl or pot of stock over an ice bath to let cool, uncovered. Cover and refrigerate. Skim any congealed fat from surface when ready to use.