Smoked Rabbit Recipes

SMOKED RABBIT

Steps:

• Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.
• Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.
• Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.
• Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.
• Preheat an electric smoker to 250 degrees F (120 degrees C).
• Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.

SMOKED RABBIT

Steps:

• Place the rabbit pieces in a non-reactive bowl.
• Mix rest of ingredients and pour over rabbit pieces.
• Marinate in refrigerator at least 12 hours, turning occasionally.
• Remove from marinade and pat dry.
• Cold smoke in smoker at 75-85 degrees for about 2 hours.
• Hot smoke for several more hours until meat is thoroughly cooked. Or place on a cookie sheet and roast at 225 degrees until done, brushing occasionally with vegetable oil to prevent drying out.
• Cool and store in refrigerator wrapped in paper for up to 2 weeks.
• Serve thinly sliced on crackers as an appetizer.