During the mid eighties, when I was on the bread line, trying to find work all over Aus, I used to shoot rabbit on a regular basis, as a meal for myself and my dog. The best way I found was shoot the rabbit in the head, don't use a shottie, I used a 22, then once out of ammo for that, used the 308 (overkill). Suffice to say that unless it was a head shot, you didn't have anything useful left. Anyway, I would snap the rear paws off, peel the skin off the hind quarters, and break them off the spine, chuck the stomach, arms and head-if any- away then you didn't have anything to gut-easy!. Then open the legs up, like two drumsticks, obviously clean them, then soak them in indonesian sweet soya sauce (ketjap manis), after, simply rub with a good quality curry powder or paste. These are then put on a low grate, over a hot fire of charcoal. You can baste with oil, but I never bothered. This recipe is also fantastic on chicken thigh fillets, lamb chops or shanks, it also allows meat to be kept longer without refridgeration, as I found out.......It is also perfect for cryovaccing!....which I now do with chicken when we go bush, a definite favourite amongst many friends it is known as 'Gerry's chook', and I'm aways pestered to bring 'heaps'....truthfully, I dont mind....
.......It's also a real easy recipe to prepare while bush, ingredients do not go off, you don't even need a plate, so no washing up!!
Originally Posted by 1103.9TDI
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