Dressing small game with big blades (graphic)

[clampdaddy]

I often hear people claim that a certain knife is far too big to use when cleaning small game. To this I say "Phuey!" In fact I prefer a big blade for the job because of its chopping ability. So if you're interested, keep on scrolling down. If blood and guts makes you squeemish, turn back right now.












































Step 1. Chop off limbs right above the knees.

Step 2. Lop off the head. Chop if you're a good shot with your blade. I useually put the blade to the neck and push it through.

Step 3. Pinch the hide in the middle of the back and cut it.

Step 4. Grab both sides of the cut and pull. The hide will come off like two gloves.

Step 5. Pinch the membrane at the bottom of the abdomen, lay the blade flat, cut and pull up on the membrane at the same time. This method greatly reduces the chance of puncturing the innards as compared to using the tip of a small blade.

This will leave all of the lower innards wide open and easy to remove.

Step 6. Push the blade through the sternum, up towards the neck. This will split the ribcage and allow easy access to the heart and lungs.

Step 7. Put the blade against the pelvic bone and give it a sharp rap with your hand. This will allow you to get the last bits of nasty stuff out of the critter.

Step 7. Tell the naysayers that your TGLB, Battle Mistress, etc., etc. is the perfect size for cleaning small game. :thumbup:

 

[PMC]

Excellent pics and explanation of how to dress a small animal with a big knife. Great use with the tglb.

 

[trukreltrog]

Nice tutorial. I prefer a small knife myself, but it looks like a big knife works just as good. Man, now I'm wanting a TGLB,,,

 

[kniferMan]

Nice work! Now all's that's left to do is get your herbs, spices, charcoal grill and a nice cold beer . Seriously though thanks for the step by step. maybe next time you can add your recipe.

 

[clampdaddy]

Thanks. I use a store bought Portuguese Vinho de Alhos (wine and garlic) marinade. Here's one I found online that looks about right. http://www.food.com/recipe/portuguese-marinade-for-pork-beef-or-fish-vinho-de-alhos-480167 Some recipes will use wine, some will use a wine vinegar. I prefer a wine vinegar based marinade (that's what Grandma always used). I let it marinate for three days, then throw them on the grill.

 

[littlehoot]

The larger knives make it quicker as it's easier to cut through bone.

 

[HwangJino]

Nice write up!
I've never dressed a rabbit before, actually a long time ago with my dad, don't remember any of it though.
I may have to attempt this next time my buddy invites me to his desert pad.

 

[Midwest Firecraft]

Nice step by step explanation. I have never done step 5 like you mentioned and the pictures don't really it show it. Are you saying to hold the blade perpendicular and shave a layer of skin off? It seems like this would be more difficult than simply making a slit in the abdomen, but I have never tried it.

 

[clampdaddy]

Basically, go to the rearmost end of the abdomen, pinch the skin, lay the blade flat, cut while pulling up on the membrane. It removes a wide strip of the membrane and since you're pulling up on it, it keeps the blade nice and far away from the guts.

 

[B JACKSON]

You are a brave man doing rabbits that time of year without gloves. (Tularemia risk). Nice technique tho.

 

[HwangJino]

You are a brave man doing rabbits that time of year without gloves. (Tularemia risk). Nice technique tho.

I learn so much from bladeforums.

 

[clampdaddy]

You are a brave man doing rabbits that time of year without gloves. (Tularemia risk). Nice technique tho.

I know. I really should but I've been hunting/gutting rabbits for so long, and I hadn't even heard about tularemia till a year or two ago so I haven't gotten around to changing old habits. Hopefully in 3-5 data I'll still be in good shape and I'll go pick up a box of gloves to throw in the truck.

 

[Tom Kanik]

Nice tutorial.:thumbup: I use my 6" bladed Cold Steel Voyager XL folder to clean small game as well as fillet' fish, and it does a great job.

 

[AValenz]

Sweet post I hope to put a few of those in my freezer this season

 

[resinguy]

Man, now I'm wanting a TGLB,,,

I know, right? Not that I'm lacking for knives...

Thanks. I use a store bought Portuguese Vinho de Alhos (wine and garlic) marinade. Here's one I found online that looks about right. http://www.food.com/recipe/portuguese-marinade-for-pork-beef-or-fish-vinho-de-alhos-480167 Some recipes will use wine, some will use a wine vinegar. I prefer a wine vinegar based marinade (that's what Grandma always used). I let it marinate for three days, then throw them on the grill.

Nice tutorial, thanks. Three days? Wow, that's a long time to marinate. What happens if you shorten it? Is it a flavor or tenderness issue?

 

[Aias]

great post--thanks for showing as well as telling!

 

[clampdaddy]

Resinguy. It's a flavor thing. I like a strong marinade flavor. My family is portuguese and the way they do pork ribs is to marinate them this way (and longer) until the acidity of the vinegar actually cooks the meat, then give it a quick shot on the grill. One day is fine for most folks, the longer marinade just gives it a more traditional portuguese flavor.

 

[Hard Knocks]

That sir, is an excellent tutorial. Thanks for taking the time :thumbup:

 

[Midwest Firecraft]

Basically, go to the rearmost end of the abdomen, pinch the skin, lay the blade flat, cut while pulling up on the membrane. It removes a wide strip of the membrane and since you're pulling up on it, it keeps the blade nice and far away from the guts.

That makes sense, I will try it next time. Thanks for the tip.

 

[clampdaddy]

I actually started doing that because for quite a few years a hatchet was my go-to rabbit cleaning tool and it's damn near impossible (for me anyways) to put a slit in the abdomen without a pointy tip, and since the tip of the blade isn't used it makes no difference how long the blade is. I ended up preferring this method even when using a knife of any size.