On killing the rabbit, any urine is squeezed from the bladder, if this is not done the meat will be tainted. This is known as paunching.
The rabbits are legged, one leg is passed through a cut in the other. The rabbit suspended from a twig and allowed to cool down prior to gutting, as illustrated in the photograph.
A small sharp knife is carefully slit up the belly, taking care to not pierce the gut. The two sides are pulled apart, and the gut falls out and can removed. The smell can be pungent.