Skinning, jointing, and paunching hares and rabbits

You can paunch them after they are skinned. Sever all 4 legs at the first joint, then cut through the skin of the hind legs halfway between the leg joint and the tail. Peel the skin from the hind legs. Tie them together and hang over a bowl containing a little vinegar to catch the blood. Pull the skin over the body and forelegs. I remove the head but you can skin it and keep it on. Cut it up the middle, but don’t cut into the gall bladder. Tip the blood from the rib cage into the bowl. Paunch it by discarding the guts, keeping the liver. Rinse in cold water and dry with paper towels. Remove the blue membrane.