Quick Answer
To prepare jackrabbit meat, field dress the rabbit immediately after harvesting, then eviscerate and skin the carcass. Next, clean and rinse the meat under cold running water, and pat it dry with paper towels. Refrigerate or freeze the meat as soon as possible.
Evisceration and Cleaning
Eviscerate the jackrabbit carcass by making a small incision just behind the head, cutting down to the spine, and then making a second incision along the belly to release the entrails. Remove the organs, including the liver, heart, and lungs, and discard any damaged or spoiled tissue. Rinse the carcass under cold running water to remove any remaining debris, then pat it dry with paper towels. This helps prevent bacterial contamination and ensures the meat remains fresh.
Skinning and Trimming
To skin the jackrabbit, hold the carcass firmly and make a small incision at the base of the ears. Continue cutting around the head, neck, and shoulders, working your way down to the hind legs. Remove the skin, then trim any excess fat and connective tissue from the meat. This helps improve the texture and flavor of the final product.
Butchering and Storage
To butcher the jackrabbit, use a sharp knife to cut the meat into steaks, roasts, or ground meat. Wrap each portion tightly in plastic wrap or aluminum foil, making sure to remove as much air as possible to prevent spoilage. Store the meat in the refrigerator at a temperature of 40°F (4°C) or below for up to 3 days, or freeze it at 0°F (-18°C) or below for up to 6 months.
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