Of small hunting animals of small size, meat-eats, beavers, nutria, and groundhogs are traditionally eaten. They are undeservedly dismissive of the muskrat, whose meat in America, in the homeland of the animal, is considered a high-quality dietary product. Meat of ground squirrels, groundhogs, in areas epidemiologically favorable for humans, and protein are quite suitable for food.
Cutting and preserving the meat of small animals, hares, beavers, nutria, groundhogs.
Butchering carcasses of small animals is not difficult. As an example, we give the order of cutting a carcass of a hare. The preyed hare is lifted by the front of the carcass and the palm is held along the abdomen from top to bottom to release the bladder from the urine. Upon returning from the hunt, the hare is removed from the skin, using a variety of things for this, similar to how the skin is removed from the fox.
After shooting the skins, they gutted the carcass without removing it from the suspension. For this, a pubic fusion of the pelvis (pubis) is cut with a knife. From this section, passing forward the index and middle fingers of one hand, carefully cut the abdominal wall along the midline to the sternum with a knife in the other hand. A clean basin or bucket should be placed under the carcass for receiving entrails..
By supporting the intestines, the rectum with the anus is carefully separated from the walls of the pelvic cavity and the entire intestine with the stomach is taken out, having previously cut the esophagus. The chest is cut along the costal cartilage along the sternum to the neck. A longitudinal incision is made on the throat to release the trachea and esophagus. Together with the trachea and esophagus, which are cut off from the head, the lungs, heart and liver are taken out..
The gallbladder is carefully separated from the liver. The head is cut off and is usually not eaten. Further cutting of meat carcasses can be done without cutting, only with a knife. The front paws are separated along with the shoulder blades, the entire chest with the neck, and the lumbar. The remaining back is removed from the sled and divided into 3 pieces along the hip joints.
Brush and foot are cut from the legs along the joints with an uncleaned skin. This ends the cut. The resulting pieces of meat are divided into smaller parts according to the needs of cooking. Similarly, the carcasses of other small animals of beavers, nutria and groundhogs are cut. Gutted meat carcasses of small animals, such as ground squirrels, muskrats, squirrels, are usually left intact during initial processing.
Preservation of meat of small animals.
Preservation of meat of small animals for long-term storage by hunters themselves is rarely required. Nevertheless, if necessary, it can be salted and smoked in the same ways as meat and large animals. For short-term (up to 1-1.5 weeks) preservation without freezing, gutted carcasses without skins are rubbed with salt with garlic and stored in a cool room in limbo.
Based on materials from the book Encyclopedia of the Hunter.
Petrunin V.B., Nikashina E.B., Kupriyanov F.G., Nikerov Yu.N., Rymalov I.V..