THE Prepping thread - a new beginning :)

Karmacat

If somebody on here was prepared to give lessons in the flesh about despatching various animals, then even I, as a vegetarian of 30 years standing, would love to come along (and would pay!). If you can already do it, its easy but if not, even if you're aware of the theory, then it seems impossible (to me, anyway).

Capella - very sorry you had to do that because of the local busybodies thats appalling.

I've learned no food-processing skills from my family, nothing at all - even though my dad went fishing, and even though my mum had a year on a farm when she was an evacuee. And, erm, when my first fiance brought home a rabbit roadkill and gutted it in the kitchen (this was 40 years ago, mind) I ran upstairs and hid. I kid you not. So I kind of empathise with those modern kids who haven't had a chance to learn, because when I *did* have the chance, I reacted exactly as we're describing. I've changed, of course, thats why I'm here, but I can sort of understand where they're coming from.

moneyistooshorttomention

_pale_ Must confess that even if I ate meat (which I don't) I'd not be able to prepare it myself personally. It would come under the heading to me of "Jobs I don't want to do and/or don't have to do - so I'll pay someone else to do them for me". Win/win - as I don't have to do it and it helps them get in a bit of income for themselves.

So - each to their own - but not for me....

[Deleted User]

That old saying 'Hunger is the best sauce' might, only might, change eating habits should push come to shove at some time in the future. I go walking Cookie making mental pottages and salads from what I see growing in the wild on the footpaths and lanes. If I remember rightly we currently have young nettles, dandelions, chickweed, young mallow leaves, daisies both flowers and leaves, primroses both flowers and leaves, violets flowers, yarrow for making tea. Soon there will be young bracken fronds, hawthorn buds and young leaves, hedge garlic, wild garlic and purslane, seaweed, sea beet and seakale available on the riverside. It might not be haut cuisine but enough to stop you from starving anyway! I forgot the Alexanders which are in young leaf now too!

Just back from a very wet walk with the Cookie Monster and found also lots of cleavers (Goose Grass) the leaves of which are edible if bitter and a bank of wild Claytonia which is a salad ingredient and some new sprouts of purple Dead Nettle which was actually cultivated as a pot-herb in times past. Noticed too that the elder bushes have sprouted little clusters of leaves along their branches so elderflowers in the offing soon and that the blackberry bushes have also put out tiny leaf clusters which when they are slightly bigger make a good imitation of Indian tea when infused and even better black tea (as we know it if) they are dried and left to ferment for a few days. All useful stuff within a couple of miles of my house and all wild and FREE!!!

NewShadow

Karmacat wrote: »

If somebody on here was prepared to give lessons in the flesh about despatching various animals, then even I, as a vegetarian of 30 years standing, would love to come along (and would pay!). If you can already do it, its easy but if not, even if you're aware of the theory, then it seems impossible (to me, anyway).

If you search 'Butchery course' and your town, you'll likely find a range of options - I'd suggest looking for one that includes skinning and 'processing' over just jointing.

A few years back I came across this lovely couple - http://cowleysfinefood.com/courses-demos/ - and have been addicted to their jerky ever since

(second video)

[Deleted User]

Karmacat wrote: »

If somebody on here was prepared to give lessons in the flesh about despatching various animals, then even I, as a vegetarian of 30 years standing, would love to come along (and would pay!).

How you dispatch a rabbit will depend on where you are doing it.

At home, in a shed or garage, one of the easiest methods is with a notched board, secured to the rafters.

In the field, hold the rabbit by its legs, with its head at the bottom, feet at the top, wrap your hand round its neck, bend the neck back and stretch the head away from the body.

Cappella

Thanks Bob.
We used the second method. Its sometimes called "chinning". It's quick and clean, over in just a moment and far less stressful for the animal, and the person involved. I don't like the plank method much, it seemed to stress the animals more.
Hutch bred rabbit is still a very lean, healthy source of protein, my brother who farms in Lincolnshire supplies us with wild game and hutch bred rabbits now. It's a shame it's not a popular meat.

GreyQueen

Country people of my parents' generation (70s+) and older grew up eating rabbit but my folks' describe the horror of a country walk when myxamotis (sp?) was in full swing.

There were so many diseased and dying rabbits about in a terrible state that a civilised countryman had to take a hefty stick with him to put them out of their misery when encountering them. That turned a lot of people off rabbit and the generation(s) coming up behind never started it again.

Cappella, how annoying about the new plotholders. My late Grandad raised New Zealand Whites for the pot, I think they're regarded as one of the best meat rabbits.

Seems to me that it would be sensible to raise small animals like bunnies and guinea pigs for the pot on the domestic scale. Decently done, and decently treated, like Cappella's. Got to be a lot more humane than trucking livestock all over the place for slaughter.

Funny how people are up-in-arms about other people eating their home-raised bunnies but are prepared to have a pest controller go to defcon 3 with poison on any rats they encounter............ :rotfl:

Some mammals are clearly more deserving than others.

maryb

We go sailing and often trail a line for mackerel. You have to be going at the right speed, about three knots. Fresh mackerel has spoilt me for fishmonger mackerel it tastes so good when you gut it and put it straight in the pan. Ocean spirit we call the truncheon a priest as well. Family laugh at me because I hate living creatures to suffer so I make sure I despatch them quickly and they find the contrast between my words and my vigorous delivery of the last rites quite amusing.

One thing I find useful is a pair of thornproof gardening gloves the sort with ridged plastic on the palms. This protects against the hooks and helps the hold the wriggly fish firmly while aiming the priest.

We spend most of our holidays in France and the coastal dwellers are passionate about fishing. Even quite small villages will have a well stocked shop with everything needed. We bought a paravane in one which helps the line to dive then brings it up to the surface when you get a bit - or a bit of weed!

All the marinas on the West coast of France are full of little dayboats and it's a very common sight to see a couple of exceedingly portly Frenchmen loading a crate (or two!) of beer and setting off for the day. Lord knows how they manage to catch anything and it's just as well they don't have drink sailing laws:rotfl:

[Deleted User]

I knew someone who had tried Guinea Pig when they were touring South America who said it was very tasty, the meat was slightly chewy textured and firmer than they expected but that the flavour was similar to rabbit and slightly 'nutty'. They ate it more than once which says something doesn't it? We had both reindeer and moose (elk) when we were in Sweden, both were totally delicious and I'd eat them again any day of the week if they were available and affordable.

maryb

I will wage war to the end with rodents inside the house but outside I just try not to attract them. Had to stop feeding the birds when I saw a rat chomping away on the bird table right outside the kitchen window. Nonchalant little booger too, didn't bat a whisker when I thumped on the window but scarpered as soon as I got outside. Fortunately I've never had them inside, only one mouse. But by heck it's amazing how much damage one mouse can do when it gets in your stores.

An old fashioned mousetrap saw to that. And I feel it's more humane than poison, plus you don't get olfactory reminders of their passing somewhere inaccessible.

Interestingly DD had rats in their student house last year so had to resort to poison as it was making itself very much at home in the kitchen (shudders). The rat catcher told them that the rat would return to its run to die and that would almost certainly be outside the house, unlike mice. Sure enough they never had any more trouble and didn't have to find the corpse