He folds two rabbit skins with thick fur, fur facing inside, skin outside, and sets them aside.
"These two skins, once tanned, can be made into a very warm pair of gloves or a hat, although I don't need them right now."
Next comes the gutting process.
With the tip of the knife, he carefully opens the rabbit's abdominal cavity, extracting all the internal organs intact, then he meticulously divides the organs into three piles.
The first pile is the liver, heart, and kidneys, which he places on clean leaves.
"These are the most nutritious essence, and are meant for consumption, absolutely not to be wasted."
The second pile is the intestines and stomach, which he slits open with a knife, squeezing out the grassy contents, then takes them to the stream to rinse clean repeatedly.
"These cleaned organs make excellent bait, especially for trout and Red Spot Salmon that favor a fishy odor."
The third pile is the tiny, seemingly insignificant rabbit brain.
