Dwayne's This and That
How To Build A Rabbit Trap
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This rabbit trap is 30" long, 11" wide, and 11" high, made from scrap plywood. The trap door is a piece of 3/8" plywood, of which, slides in tracks on each side of the trap. The door is supported by a strong string attached to the door and a 24" piece of wood with a shallow hole, and supported by a dowel as shown in the photo. To the other end of the 24" piece of wood, the trigger is attached. Note the notch cut in the trigger. The notched trigger is inserted through a hole in the top of the trap and catches against the front of the hole. when the rabbit touches the trigger is released from the front of the hole and the door slides closed. Make the notched trigger long enough that it's about an inch from the floor of the box. The rear opening of the trap is covered with 1/2" hardware cloth.
I have caught raccoons, opossums and cats, but have not caught a rabbit. Maybe if I placed the trap in the woods near the edge of a field I'd have better luck.
When I want to catch a opossum or feral cat, I place an open can of sardines in the trap between the trigger and the back of the trap. That way, as the varmint touches the trigger, it's knocked loose at the notch. Wham, you got'im! I release what ever I catch unless I intend to make a meal of it.
Rabbits are herbivores that feed by grazing grass, fords, and leafy weeds. In consequence, their diet contains large amounts of cellulose, which is hard to digest. Rabbits solve this problem by passing two distinct types of feces; hard droppings, and soft black viscous pellets; the latter of which are immediately eaten. Rabbits reingest their own droppings (rather than chewing the cud as do cows and many other herbivores) to digest their food further and extract sufficient nutrients.
We have rabbits that feed on grasses in our yard. Our two Shihtzus, if we don't watch them closely, will eat the rabbits viscous pellets. Maybe they are part rabbit.
Shinning and Dressing - If you catch a rabbit and wish to make it part of a meal, of course you will need to skin and dress it. To do this, make one short cut slash in the belly parallel to the backbone, and remove the entrails through this cut. Now make a cut across the middle of the back, inserting the fingers, and pulling both ways. The legs are lifted out of the pelt, and over the head and removed.
Cooking - First cut the rabbit into sections. Remove the legs, and separate the ribs and back section by cutting the rabbit's sides vertically. Parboil the pieces in a covered pot in salted (two tablespoons) water to make it tender if it's not young and tender already.
For frying, put the parboiled pieces in a greased pan and fry until brown on all sides, seasoning with half teaspoon pepper. Roll the pieces in flour or meal before frying.
For baking, dip the parboiled pieces in breaded solution consisting of two eggs, four tablespoons of flour, a quarter cup of milk, and a half teaspoon pepper. Put pieces in an oven and bake until brown.
First the whole rabbit was thawed, then cut it into pieces and parboiled as per above instruction. After removing the pieces from the pot they were allowed to cool and then rubbed with garlic salt, and pepper. After that, two cups of flour was placed in a zip-lock bag with the rabbit parts and mixed until all is covered with flour.
My wife will not eat rabbit; and how I hate that, it will leave more for me. I had all the rabbit one could eat with potato fries, finished with upside-down pineapple cake, and cold root beer. Now for a nap. Don't you wish you had some rabbit?