Discussion in 'Wild Game' started by tequiladrum, 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


  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

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

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the Q-view!
  4. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    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.

  5. rbranstner

    rbranstner Smoking Guru OTBS Member

    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

  6. I sure would love to see a qview of THAT!
  7. alaskanbear

    alaskanbear Smoking Fanatic SMF Premier Member

    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..

  8. venture

    venture Smoking Guru OTBS Member

  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,

  10. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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.

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