Posted 25 April 2008 - 08:19 am
One point I would add - when you open up your bunny's belly, make sure the cutting edge of the knife is pointing outwards.
What I do is with the bunny laid on its back, take a pinch of the skin and fur, pull it well away from the belly, and gently cut into that with the knife, to make a small hole big enough to get my fingers in between the skin and the belly.
Enlarge the holw with my fingers till I can see the belly underneath.
In a similar way. grab a pinch of the belly, making sure you haven't got any guts in the pinch (you can see the green colour of them through the belly). Carefully cut a nick in the belly, then insert the knife blade, cutting edge upward, and enlarge the hole until it's big enough to get the guts out. Like previous posters, I get my fingers around the stomach (two fingers between the stomach and the liver) and pull that out, with all the rest of the entrails following.
Another point is, when you finish the rabbit at home, make sure you get out the two grey-ish green scent glands between the hind legs. I cut a slit either side of the tail with a sharp knife, yank the tail upwards, then cut the tail and pull it out. That way, it usually brings away the scent glands and the anus together, leaving a perfectly cleaned rabbit.
Good luck, and enjoy your wholesome, low fat food!