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smoked RABBIT for EASTER, any tips? - Page 2

post #21 of 33
Nice doooo on the wabbit..... I'd eat it....
post #22 of 33

Looks terrific! Cheers! - Leah

post #23 of 33

I know this is a old post but i raise meat rabbits. No matter you bake,fry,or smoke with them they will take on that flavor.We do whole rabbits stuffed an tied with apple an oranges an served with wild rice an cranberry sauce 200-225 till it hits 150 pull an let rest 15 min

post #24 of 33
Quote:
Originally Posted by From The Woods View Post
 

I know this is a old post but i raise meat rabbits. No matter you bake,fry,or smoke with them they will take on that flavor.We do whole rabbits stuffed an tied with apple an oranges an served with wild rice an cranberry sauce 200-225 till it hits 150 pull an let rest 15 min

You should do some rabbit recipes and post them.I would really llike to know how to cook rabbit other then fried like chicken.

 

 

 

Dan

post #25 of 33

http://www.smokingmeatforums.com/t/161387/rabbit-stifado-with-caramelised-onions-red-wine-cinnamon-currants

Dan this might be a staring point.I have a few others if you are interested. An Italian caccitore , French with prunes. A sort of a Basque number with chorizo , peppers & beans.

post #26 of 33
I use to work at a restaurant that every other Friday had a rabbit special. I worked there for one year and not once did anybody order it!
post #27 of 33
Quote:
Originally Posted by Moikel View Post
 

http://www.smokingmeatforums.com/t/161387/rabbit-stifado-with-caramelised-onions-red-wine-cinnamon-currants

Dan this might be a staring point.I have a few others if you are interested. An Italian caccitore , French with prunes. A sort of a Basque number with chorizo , peppers & beans.

Thanks I will have to try and find some of these ingredients next time I go to the city.I would like a look at the rabbit with chorizo, peppers and beans that sounds like a great mix.

 

 

Dan 

post #28 of 33
Quote:
Originally Posted by dandl93 View Post

Thanks I will have to try and find some of these ingredients next time I go to the city.I would like a look at the rabbit with chorizo, peppers and beans that sounds like a great mix.


Dan 
Give me a week or so.Rabbit supply can be a bit patchy in our winter. I have no written recipe but I like those Basque flavours ,sherry,sherry vinegar,chorizo,garlic,bay leaf, sweet peppers & Espellete chilli.
I think that might be a better fit for finding the ingredients in your location.
post #29 of 33
Quote:
Originally Posted by Moikel View Post


Give me a week or so.Rabbit supply can be a bit patchy in our winter. I have no written recipe but I like those Basque flavours ,sherry,sherry vinegar,chorizo,garlic,bay leaf, sweet peppers & Espellete chilli.
I think that might be a better fit for finding the ingredients in your location.

Thank you yes we have more chance of finding spices from the Spain area.I have friends in Spain so always get things shipped to me.Take as long as you need I am not going any where.Except in a hole and hope that dont happen for in 35 or 40 years from now.jajajajajaja

 

 

Dan 

post #30 of 33

Sweet an sour rabbit: 1 rabbit,1small can pineapple crushed,2cups pineapple juice,1small pepper chopped,1 small onion chopped,1/2 cup brown sugar,1/4 cup white vinegar. heat all ingredients except rabbit in sause pan, cut rabbit in pieces. place rabbit in small foil pan cover with preheated ingredients. smoke 250deg 1 1/2 - 2 hr till rabbits tender   

post #31 of 33
Quote:
Originally Posted by From The Woods View Post
 

Sweet an sour rabbit: 1 rabbit,1small can pineapple crushed,2cups pineapple juice,1small pepper chopped,1 small onion chopped,1/2 cup brown sugar,1/4 cup white vinegar. heat all ingredients except rabbit in sause pan, cut rabbit in pieces. place rabbit in small foil pan cover with preheated ingredients. smoke 250deg 1 1/2 - 2 hr till rabbits tender   

This sounds great.Will you get much smoke flavor being in a pan and covered with the sauce?We have local grown pineapples here so it would be fun to make.Thanks for the recipe

 

Dan 

post #32 of 33

Comming form the resident coonazz, Jambalaya always is a crowd pleaser but believe it or not, for me, I love smoked rabbit fricassee w/dumplins! Its that one meal I have to be dragged away from or I am sure I would explode!

 

Fresh rabbits, cold smoked

Roux

Shallots

Mushrooms

Earthy Red Wine

Homemade Stock

Cream

Thyme, salt, cayenne

Good mustard, usually a course type but to me I think the gravy should be silky smooth

And the Dumplins (Home made simple with salt and pepper)

 

Bake till you can no longer stand the heavenly aroma!

 

I am sitting here now wondering if there is not a rabbit left in the Freezer.......LOL

 

Editted::: I can't believe I forgot the carrots!

post #33 of 33
Quote:
Originally Posted by Foamheart View Post
 

Comming form the resident coonazz, Jambalaya always is a crowd pleaser but believe it or not, for me, I love smoked rabbit fricassee w/dumplins! Its that one meal I have to be dragged away from or I am sure I would explode!

 

Fresh rabbits, cold smoked

Roux

Shallots

Mushrooms

Earthy Red Wine

Homemade Stock

Cream

Thyme, salt, cayenne

Good mustard, usually a course type but to me I think the gravy should be silky smooth

And the Dumplins (Home made simple with salt and pepper)

 

Bake till you can no longer stand the heavenly aroma!

 

I am sitting here now wondering if there is not a rabbit left in the Freezer.......LOL

 

Editted::: I can't believe I forgot the carrots!

I love the look of this:yahoo:. I see french influences ,no surprises there:biggrin: I also like that Spanish  paella that I know as" mountains style",rabbit,snails & frogs legs. No point paying for seafood if you have tasty critters around you. I had it years ago in a little place right on the border of France & Spain in the Pyrenees .

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