Hares. Travel Tips

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Hares. Travel Tips

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Here are some tips for eating rabbits.

By the amount of meat produced hares occupy the first place among wild animals. The live weight of hare hares is on average about 3 kg, the live weight of hare is about 4-4,5 kg. The output of the butchered carcass reaches 70%.

The quality of rabbit meat

Rabbit meat has some negative properties, depending on species characteristics, methods of extraction, and, finally, on changes caused by improper storage. The negative species properties of hare meat consist in a denser texture, almost complete absence of fat and the presence of some specific aftertaste.

The unfavorable effect of the trap and loop methods of production is the retention of blood in the carcass and, as a result, the deterioration of the quality of the meat and the decrease in its stability during storage. In the absence or extremely weak bleeding, clotted blood greatly changes the color of the meat, giving the carcass a dark shade. The presence of blood in the meat also causes a deterioration in the taste properties of the meat, increasing the specificity of the taste.

Improper storage has an extremely negative effect on the quality of hare meat. When storing frozen carcasses in the air and for a long time indoors, carcasses lose a lot of water, the meat darkens under the action of air and light; if storage was carried out at very low temperatures, -25 ° C and below, then such meat, after defrosting, does not retain meat juice, which flows out of the meat in large quantities.

To improve the quality of hare meat, it is necessary:

1) in shot hares, cause the greatest outflow of blood;

2) store frozen carcasses indoors in polyethylene bags; 3) when storing frozen carcasses for a long time, put them in boxes and cover with plastic wrap.

After shooting

When harvesting carcasses of hares (separately hare and hare), they are left in the skin and usually not gutted. Lifting the carcass by the front paws, hold the palm of the hand down to the anus in order to free the bladder from urine. In this case, the carcass is felt. Carcasses with sharply protruding bones, that is, depleted, are gutted on the spot, frozen in a suspended form in refrigerators to a temperature in the thickness of -9 ° C, and in the absence of refrigerators - in a natural way.

In sport hunting (not for blanks), the carcass of hares is immediately freed from urine after prey, as indicated above. Then, upon the return of the hunter to the place of permanent residence, the skin is removed from the carcass with a stocking. If the carcass is frozen, it is thawed so that the skin can be separated from the carcass.

Skinning

Initially, the skin is removed from the Achilles tendons of the hind legs, a curved wooden rasp (stick) is inserted into them and hung on a trigger, or a nail driven into the wall. Then the skin is cut along the inside of the hind legs so that the cut passes near the anus. The skin is gradually tightened from top to bottom, with a stocking from the tail and from the carcass carefully, cutting off its connections with the subcutaneous tissue with a knife. Having finished shooting the skin from the carcass, front legs and neck, cut off the head, as well as the hind and front legs with the skin ("grooves"). The skin is stretched with fur inward, with the skin outward on the rule - a wooden folding frame. At the same time, bruises are carefully scraped off with a knife. The skin dries in a cool place or in the wind for 2-4 hours.

Gutting

The carcass hanging on a braces is gutted. To do this, circle the anus with a knife so as to separate the rectum from the walls of the pelvic cavity. Then the pubic fusion of the pelvic bones (pubis) is cut with a knife. From this incision, passing forward the index and middle fingers of the left hand, carefully cut the abdominal wall along the costal cartilage with a knife in the right hand. A clean basin or bucket should be placed under the carcass to receive the internal organs.

While supporting the intestines, the rectum (rear) intestine with the outlet is carefully separated from the walls of the pelvic cavity, and the entire intestine with the stomach, having cut the esophagus, is placed as a whole in the pelvis. Then, a longitudinal muscle incision is made on the neck near the larynx, with the help of which the trachea (windpipe) and esophagus are separated from the tissues of the neck, so that the trachea and esophagus are advanced into the chest cavity. Having captured the trachea in the chest cavity, the chest organs (lungs, heart) and the liver are pulled out at the same time. At the same time, the diaphragm is cut along the edges of the ribs.

The inner and outer surfaces of the hare carcass should be wiped dry with a clean, dry cloth (it is better not to wash with water). It is better to clean off all dirt with a knife. The carcass of a hare is allowed to cool in a suspended form, preferably in the wind, until a dry crust forms on its surface.

Preservation

The carcass of a hare is well preserved in the skin if it is bled, blood is removed from the lesions, and the carcass itself is chilled or frozen. The best option is to remove the skin with a stocking, gut the hare and, dismembering into large pieces, add salt and store in a cold place until leaving home.

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