The "finish on hen scratch" thread prompted this. I've butchered two cull bucks recently and they were horrendously tough. One in stew, one in soup with noodles. Flavor great, (hard to make stew or soup that does not taste good) but the meat was so tough I did not like it. I even pressure cooked and boned out the meat before making the finished product. What would happen if I boned out the rabbit and ground in the fat? I have been feeding about a tablespoon of birdseed daily, and the rabbits are fattening on it. They eat the corn last, but they eat it. Alternatively I could do as many do with deer. I could bone out the rabbit, add a bit of ground pork and grind that together, either plain or with sausage seasoning. To tell the truth, this sounds better to me than eating another tough old buck. Finally, there is always meat left on bones, no matter how skilled you are at butchering. Pressure cook the bones, strain them out and you have base for soup. What say those of you with experience???