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Smoked Rabbit
Posted on 2/21/20 at 2:36 pm
Posted on 2/21/20 at 2:36 pm
Anyone ever smoke a rabbit before? If so, any suggestions would be helpful.
I usually smother my rabbit until I have a nice gravy, and eat it with okra and rice or white beans and rice.
I'm trying to do something different this time
I usually smother my rabbit until I have a nice gravy, and eat it with okra and rice or white beans and rice.
I'm trying to do something different this time
5
Posted on 2/21/20 at 3:37 pm to ATrillionaire
I don’t know. Seems like it might dry out quickly due to lack of fat, but I’m sure a quick smoke would work.
Posted on 2/21/20 at 4:01 pm to ATrillionaire
Smoke it. Then use in a gravy or sauce.
Posted on 2/21/20 at 6:40 pm to ATrillionaire
Maybe wrap it in bacon. That couldn't hurt.
Posted on 2/21/20 at 7:18 pm to Treacherous Cretin
quote:
Maybe wrap it in bacon. That couldn't hurt.
1) Wrap rabbit in bacon, place in smoker
2) Smoke until bacon is crispy
3) Take off bacon, toss rabbit
4) Eat bacon
Posted on 2/21/20 at 9:22 pm to Chucktown_Badger
Posted on 2/21/20 at 9:41 pm to ATrillionaire
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.
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.
Posted on 2/21/20 at 10:08 pm to ATrillionaire
Use alder & white or red oak wood chips or chunks in a 4-1 ratio of alder to oak.
Rabbit has a very delicate flavor that can get overwhelmed by traditional woods. Alder is subtly sweet and blends well with the flavor of oak.
Rabbit has a very delicate flavor that can get overwhelmed by traditional woods. Alder is subtly sweet and blends well with the flavor of oak.
Posted on 2/24/20 at 10:01 am to Chucktown_Badger
Yea, I'm not going to try smoking any rabbit.
I will heed the warnings.
I will heed the warnings.
Posted on 2/24/20 at 4:45 pm to ATrillionaire
smoked rabbit makes fine gumbo
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