I recently had an opportunity to take a few rabbits before the season ends and I would really like to throw 'em on the smoker. After a search of the threads I was able to find one recent that had given me some ideas, but what I don't know is to what internal temp to bring the rabbit. Do I approach it as poultry or, can I cook it more like beef. I've cooked rabbit before, but it has always been in a sauce piquant or some type of stew where the rabbit is braised or otherwise cooked very well. Any ideas??
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2/22/10 at 11:57am