- Cut the skin on the rabbit's back thighs.
- Wear gloves. Using gloves, stick your fingers inside of the skin between it and the meat.
- Pull the skin until you come to the head of the dead rabbit.
- Cut the head off at the neck.
- Save the rabbit hide: If you plan to keep the skin, cut the skin at the neck and then cut off the head.
- Gut it when all the skin is off. Start at bottom of the chest and run your knife all the way down the bottom off its stomach.
- Get your knife inside it and scrap all of its guts out.
After the Rabbit is field dressed, You should wash out the meat. Then cook it over an open flame. You may also De-bone the meat; cutting the meat up into bite size pieces to add to a stew. Rabbit meat is very high in protein and very low in fat. Thus making it a great alternative food source.
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