Alaska’s Game is Good Food: Rabbit is a practical wild game processing guide published by the University of Alaska Fairbanks Cooperative Extension Service. The publication teaches hunters how to safely harvest, field dress, skin, process, and cook wild rabbits, particularly Alaska’s snowshoe hare. It emphasizes using locally available wild game as a nutritious and economical food source, especially during times when household food supplies may be limited.
The guide begins with field care and processing techniques. Readers are instructed on proper field dressing procedures, including removing entrails, preventing contamination of the meat, and handling carcasses safely. A special section discusses tularemia (rabbit fever), explaining how hunters can recognize potentially infected animals and avoid consuming them. The publication recommends using gloves while cleaning rabbits and inspecting organs for signs of disease. Several illustrated methods for skinning rabbits are provided, including casing, open skinning, and tearing methods commonly used with snowshoe hares.
The middle portion of the guide contains diagrams showing how to divide a rabbit into usable cuts for cooking. Practical processing tips are included, such as removing hair from the carcass with a vinegar-soaked cloth and preparing rabbits for freezing or immediate use. The illustrations make the guide particularly useful for first-time hunters who may be unfamiliar with small game processing.
The final pages provide several traditional rabbit recipes, including Rabbit Baked in Milk, Sweet and Sour Rabbit, Rabbit Fricassee, and Hasenpfeffer. These recipes demonstrate different preparation methods and offer practical ways to turn harvested game into family meals. Overall, the publication serves as a concise but valuable introduction to harvesting, processing, and cooking wild rabbits for food.
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