I was going to ask how you plan on killing your rabbits on butcher day. I've been watching videos on processing, and the kill part still makes me very uncomfortable to watch. The most palatable method I've seen is the Rabbit Wringer, followed by the same guy's Zinger--though the after-body twitches with the zinger (bolt through the brain), again, make me uncomfortable. It's a normal reaction to growing up with the likes of Bambi and Thumper, no doubt! Anyway, something like the Wringer would mount at a perfect level on my garden sink/processing station.
I haven't decided that yet. I've been trying for about a month to get ahold of the Rabbit Wringer guy via E-Mail, FaceBook and telephone, with no luck at all. I think I'm going to just have to break down and build my own. There comes a point where it just isn't worth the hassle to track someone down, plus the processing time appears to be so long that my new litter will already be in the freezer by the time it arrives.
My Dad has hunted on and off throughout the years, plus we've always gone fishing and such, so there has never been a Bambi-syndrome for me. Nearly everything can be a meat source for me, and I've tried more than my share of exotic meats. The only thing that come to mind that I want to try, but haven't had the opportunity, is horse. Practically everything else has been tasted, except human of course. That, my dearest, is strictly off limits!