I threw a couple hams from some hogs I shot a couple weeks ago, as well as my last two venison straps and a shoulder too. I brined the hams, Florida feral hogs have a "distinct" flavor sometimes. Brine was low in salt (oxymoron?) but high in citrus and alot of fresh herbs, came out pretty awesome.
Went simple with the venison, no need to be crazy. Just did a course black and red pepper rub, a little basting.
Has anyone ever smoked rabbit before? It's something I've been thinking about lately.