Small Game: Rabbit, Hare, Squirrel, Porcupine, Beaver, Muskrat and Skunk

One slight problem, for many of you "week-end survivors", attending courses and learning "bushcraft",  hunting, snaring, and trapping, techniques: 
you have not learned or still have very little knowledge of the size or resiliency of the Canadian varieties of the animals you intend to employ these learned techniques on. The Canadian beaver for example have been trapped (grand blanket pelt) that weigh over seventy pounds. 
In most cases, 

your techniques are a joke.

A  joke that would be very detrimental to your chances of survival in a real situation.

          In today’s world, one should avoid wild rabbits. Buy only domestic rabbits, cleaned and dressed. Domestic rabbit meat is white and delicately flavoured throughout. Most domestic rabbits (like chicken) are marketed at 8 to 10 weeks of age, and are then called "fryers". Since these rabbits are grown very quickly, the bones are brittle and in preparing for cooking, care should be taken to break them in such a way that they do not sliver. Because of their tenderness, young rabbits (which are lacking in flavour) can be cooked by the quick methods of roasting, broiling or frying. Older or wild rabbits (with much more flavour) need longer, slower cooking.

            Choose rabbits with soft ears and paws-stiffness is a sign of age. Neither hares nor rabbits should be drawn before hanging, as they may become musty. In winter, select a dry place for hanging, and they may remain for some time.

Dressing and Trussing

          To skin and dress a rabbit, hare or squirrel, cut off the fore feet at the first joint, cut the skin around the first joint of the hind leg, loosen it and then with a sharp knife slit the skin on the under side of the leg at the tail, Loosen the skin and turn it back until it is removed from the hind legs. Tie the hind legs together and hang the rabbit to a hook by this fastening.

            Draw the skin over the head, slipping out the fore legs when they are reached. Cut off the head and thus remove the entire skin. Wipe with a damp cloth. Slit down the front and remove the entrails, saving heart and liver, and wipe carefully inside. Wash inside and out with acidulated water, using 1 Tbsp. vinegar to each cup of water. Rinse and wipe thoroughly.

            If blood has settled in any part, cut with the point of a knife where it is black and soak in warm water, Skewer firmly between the shoulder and the leg, close to the body and fasten with skewers.

© Al (Alex, Alexander) D> Girvan