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 the notch 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 opossums and cats, but have not caught a rabbit. Maybe if I place the trap in the woods near the edge of a field I'd have better luck.

When I'm wanting to catch a opossum, I place an open can of sardines in the trap between the trigger and 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 whatever I catch unless I intend to eat it.

Skinning and Dressing - If you catch a rabbit and want to make it part of a meal, of course you'll need to skin and dress it. To do this, make one short slash in the belly parallel to the backbone, and  removing 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 as with the squirrel.

Cooking - First cut the rabbit into sections. Remove the legs, and separate the ribs and back section by cutting up 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 a teaspoon pepper. Roll the pieces in flour or meal before frying.

For baking, dip the parboiled pieces in a 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 bake until brown.