I have a rabbit and don't know what to do with it

Fry the damn thing for a real treat. I've fried a lot of domestic meat rabbits over the years and it is damn good eating.

You can also bake it. Put some vegetables in the baking pan with it along with some chicken stock and cover it with foil to keep the steam and moisture in and it will not dry out.

De-bone most of it and make a sauce picaunte, serve over rice.

Maybe wrap in bacon.

I’d quarter and remove the back then do a pass through with a tenderizer and a nice buttermilk soak. Fry golden brown with some white gravy and grits.

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De-bone most of it and make a sauce picaunte, serve over rice.

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This X 1,000

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I don't want to do a stew or heavy gravy dish. Thinking of smoking it. It's farm raised so not as lean as wild, but I'll still have to keep an eye on it so it doesn't dry out.

Anyone here have success smoking/grilling a whole rabbit?

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I've smoked rabbit, along with duck for a wild game gumbo i do on holidays. The "wild"ness of the game is debatable, and really depends on availability, otherwise it's store bought. Rabbit, even farm rabbit, is super lean. I smoked mine in my Kamado Joe, but i'd add a waterpan or maybe wrap it in bacon so it doesn't dry out. Also, this was all going in a gumbo, so the moisture content wasn't as big of an issue, unless i was going to eat it, a la carte, like you.

Personally, if you're gonna smoke it, i'd wrap it in bacon or smoke it in a water pan, or near one. Only smoke, uncovered for about 1 to 1.5 hours, then wrap it and finish it off. Then allow it to rest in a cooler for at least 30 minutes so the meat has a chance to reabsorb any fat or moisture that was cooked out, but still contained in the foil you wrapped it in. You may also consider brining it for 24 hours before smoking to ensure you get some more moisture.

I cook them all the time, mostly pot fry them down with some onion and make a gravy.

You can fry them too, when I do that I soak them over night in buttermilk and fry them like chicken.

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Lapin au vin blanc et aux champignons

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Classic!

Chris Lilly has a recipe for rabbit in his Big Bob Gibson cookbook.

He brines it 6 to 12 hours in water, apple cider, garlic, bay leaves, salt, sugar, pepper, thyme, and allspice. Cook 6 to 8 inches over charcoal (I used a rotisserie on a Weber kettle). He says when grill is 350, grill 20 mins per side and keep going until meat is 160.

While cooking, baste every 5 or 10 minutes with a mix of soy sauce, dijon mustard, butter, and lemon juice. Mine was done in a Weber kettle, with heat more than 350, in about 45 minutes when meat hit 160.

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I can't believe I have to do it...

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Most people under 45 have no clue about hassenpfeffer.