smoked RABBIT for EASTER, any tips?

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miamirick

Master of the Pit
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SMF Premier Member
Sep 28, 2009
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plantation fl
Gonna have a little fun with my guests on Easter.  

Smoked Rabbit

would like to smoke it whole and lay it on the platter (like a whole pig)

Should be a big hit with the kids and girls!

Any one got some tips?


 Thanks in advance
 
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I assume fresh rabbit as opposed to wild.  If wild you'll need to brine either in milk, buttermilk, or salt water to clean out some of the gaminess. It is extremely lean, in the wild you can actually die from rabbit because its so lean, the trappers used to eat grass with the rabbits.

In the south we usually fry it (you're shocked right?), the usually Cajun type fare like jambalaya, gumbo, fricassee and I do love it smothered.

I would think a brine would be suitable. In the past smoking we always smoked the rabbits to be used in other type dishes as above.

BTW I have two rabbits sitting in milk right now, I cried, I forgot them and they are a little freezer burned. I am fixing to do jerky after a tenderloin today, corned beef  pastrami tomorrow, so will probably be Tuesday....LOL But these were shot out back. They were real gamey when I froze 'em.

As to your smoke, I would go with a fruit brine approach, then compliment with the wood, peach wood/peach brine, cherry wood/cherry brine, apple, etc. I always do very low and slow.

BTW if it want it splayed out, then spit it before smoking. Mine always wanted to end up in the fetal position.

I just noticed I was more BS than help, Sorry.
 
You really need something to use for ears......... to insure they don't mistakenly think you are serving them wharf rat or young tender beaver.

How about a little floret of steamed cauliflower for a bushy cotton tail?
 
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Gonna have a little fun with my guests on Easter.  

Smoked Rabbit

would like to smoke it whole and lay it on the platter (like a whole pig)

Should be a big hit with the kids and girls!

Any one got some tips?


 Thanks in advance
I read this and laughed out loud.    
points.gif
for your sense of humor!!
 
I have seen an Italian version it was stuffed with pork sausage mince& bits but can't say I remember enough to set it out.
Extra fat inside or out ,bacon ideal, to keep it moist . A little pastry basket with meatballs instead of eggs perhaps?
 
Oh Delicious!!!

Marinated in: garlic, capers, prunes, green olives, red wine vinegar, olive oil, dried oregano, sea salt & black pepper and a bay leaf or two;

And then with some white wine, chopped flat leaf Italian parsley, and sprinkled date sugar (which is literally just pureed dates) added on top just before smoking, this menu is superb!!!

How exciting!

I look forward to hearing about how you do it however, and how it is received! So very fun!! I'm sure whatever you do, it will be amazing!!!!!!

Cheers! - Leah
 
Prunes/ Thought that was what the geriatric crowd used to make the bowels head South. Are you sure about all this stuff/ Just checking..lol. Sounds plausible to me and the Warden.
 
Well I like that stuff - and with roasted chicken or rabbit - and I do plan to do that with peacock too, whenever alas getting a chance to try the bird...

But certainly, have some diapers handy and plenty of reading material too.

Now now, I think the combo is wonderful, but do it however you like as I am sure your rabbit will be terrific in any preparation!

Enjoy, enjoy!! Cheers! - Leah
 
allright,  I got my whole rabbit and am going to soak it overnight in some buttermilk

Ill rub it down tomorrow and then onto the smoker

I'm anticipating a spread out look (just like a whole pig)  but I'm going to smoke an egg and stick that in the presentation somehow


let the fun begin
 
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