Rabbit

tequiladrum

Newbie

Original poster

Jun 4, 2007

24

10

Milford, CT

• Jun 18, 2011

• #1

Anyone out there ever smoked rabbit? I've got 2 that I'm going to smoke tomorrow just wondering if they are any different than chicken

Thanks

Tequila!

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Jun 18, 2011

• #2

Rabbit is very lean . make sure and keep it moist . marinade it overnight first.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

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★ Lifetime Premier ★

Jun 22, 2009

51,385

12,221

Central Florida (Sebring)

• Jun 19, 2011

• #3

Don't forget the Q-view!

 

alaskanbear

Smoking Fanatic

SMF Premier Member

Apr 24, 2011

664

25

Winnsboro, Texas

• Jun 19, 2011

• #4

Here in Alaska, I have smoked snowshoe hares with great success.  They tend to be a dry meat with some toughness, so I marinate mine in 1 cup buttermilk, 1 tsp salt, 1/4 tsp cinnamon, 1/4 tsp fresh ground nutmeg, 1/2 tsp rosemary, 1 crushed clove fresh garlic, and a pinch of black pepper.

Vacuum seal, refrigerate over night.  Open bag, pour out mixture wipe 'partially' dry with paper towel. baste with bacon fat and slow smoke.. It really is a delight for the taste buds.

Rich

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• Jun 19, 2011

• #5

As mentioned above  most wild meat is very lean so  it wants to  dry out. Using a marinade or brine, injection or wrapping in bacon are some of the ways you can help retain moisture.

 

Last edited: Jun 19, 2011

loosechangedru

Meat Mopper

May 15, 2011

167

113

Gainesville, FL

• Jun 19, 2011

• #6

AlaskanBear said:

Here in Alaska, I have smoked snowshoe hares with great success.  They tend to be a dry meat with some toughness, so I marinate mine in 1 cup buttermilk, 1 tsp salt, 1/4 tsp cinnamon, 1/4 tsp fresh ground nutmeg, 1/2 tsp rosemary, 1 crushed clove fresh garlic, and a pinch of black pepper.

Vacuum seal, refrigerate over night.  Open bag, pour out mixture wipe 'partially' dry with paper towel. baste with bacon fat and slow smoke.. It really is a delight for the taste buds.

Rich

Click to expand...

I sure would love to see a qview of THAT!

 

alaskanbear

Smoking Fanatic

SMF Premier Member

Apr 24, 2011

664

25

Winnsboro, Texas

• Jun 20, 2011

• #7

Next time I do one, I will gladly Q-View it for ye'all.. I never take wild rabbits in a month withour an "R" in it..  But I do have one or two vacuumed sealed in the freezer I believe.  King Salmon starting to run right now, so priorities are on the fish for next two months..

Rich

 

venture

Smoking Guru

OTBS Member

Aug 1, 2008

6,948

73

Central California

• Jun 20, 2011

• #8

Here is one from an experienced member:

http://www.smokingmeatforums.com/forum/thread/73071/bacon-wrapped-rabbit

Lots more available with the search tool.

Good luck and good smoking.

 

bryan pickup

Newbie

Jun 16, 2011

6

10

Kyneton. North/Central Victoria, Australia

• Jul 23, 2011

• #9

Hiyu eman,

My name is Bryan & I live in the north-central highlands in Victoria, southern Australia.We kinda have a PLAGUE of bunnies in our district!

I LUV eating these rodents curried, but have never smoked them....I realise that they are a dry game meat & need to be larded; I have cooked Kangaroo

in a stew, using plums to flavour & tenderise the meat, so I guess that these ingredients may be helpful in tenderising & giving moisture to rabbit..

Maybe we can talk again,

Bryan

 

eman

Gone but not forgotten. RIP

OTBS Member

Feb 3, 2009

5,316

139

• Jul 23, 2011

• #10

Rabbit takes well to stewing . Yummm. Might try smoking for a few hours and then doing what we call a sauce piquant.

 Smothered down w/ onions, peppers and celery w/ just enough water to keep it from sticking.

 Once the rabbit is  getting cooked start adding water and simmer till you have a tender rabbit and a  nice gravy w/ the meat.