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re: Smoked Rabbit

Posted on 2/21/20 at 9:41 pm to
Posted by Twenty 49
Shreveport
Member since Jun 2014
18855 posts
Posted on 2/21/20 at 9:41 pm to
Chris Lilly's Big Bob Gibson cookbook has a recipe for it. Turned out decent for me, but a little dry. Brine well; don’t overcook. Here are the Cliffs Notes.

Brine in apple cider, salt, garlic, bay leaves and other spices. Put it on the rotisserie over light charcoal fire, and bast every 5 minutes after 30 minutes with a concoction of soy marinade, dijon mustard, butter, and lemon juice.

It was done in about 45 minutes at 160.
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