Smoking rabbitt

[redbear]

Hi all, I'm new to the forum. I call myself redbear, I live in Eagle Point, Oregon. I use a Smoke Hollow propane wood smoker. I bought after christmas on sale. It has been a great new hobby. I swear I have smoked everything Jeff Phillips has showed on his Emails since I got the thing. What I was wondering is, if any of you out there have smoked a rabbitt. If you have I would be interested in how you prepared it for the smoker.

 

[s2k9k]

Hi Redbear! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

Would you do us a favor and update your profile to include your location, Thanks!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[shoneyboy]

Redbear, I have smoked several rabbits over the years, all of which have been domestic rabbits, but have always come out fantastic!!!! I’m a firm believer of the KISS method when cooking, what I mean is Keep It Simple Stupid ( no offence )…..I usually prepare my rabbits with salt, pepper, garlic powder and onion powder…..rub that baby down real good and smoke it till the meat pulls off with a fork…Now I know I probably over cook it, but I like it tender as it can get…..I like using hickory wood or pecan wood to smoke with…now that just how I do it and like it…..Oh ! I rubbed 1 down with a little Tony’s on top of the SPOG and it came out ok, but I didn’t care for the spiciness of the Tony’s on the delicate flavor of the rabbit……Good Luck with it ..... ShoneyBoy Oh !!!  BTW......

 to SMF......

 

[biteme7951]

Brine it overnite in a poultry brine (with cure) then sprinkle with your favorite rub.  Into the smoker for a few hrs then into a tightly  foil wrapped pan or individually wrapped in foil till they fall off the bone, and they WILL fall off the bone. The brine will bring out a slightly hammy flavor which I consider a bonus.

Barry.

 

[moikel]

I cook a bit of rabbit but the domestic stuff has got stupid expensive down here. Wild can be a bit stringy but maybe thats to do with season or could just be Aussie rabbit 

.I always thought bacon wrap was good way to counteract that,shoulders were always better braised then stripped to become a pasta sauce,legs & saddle in the smoker or oven ,brined, rubbed ,fatty bacon over it.

Not smoked but I always liked the way my Portuguese mate Placido showed me made as a stove top dish with chorizo,onions,peppers,smoked paprika , chicken stock,wine & white beans.

 

[moikel]

Sorry, I forgot to say welcome to the site.Its a good place,lot of knowledge,experience & no pretence.

 

[smokinhusker]

Hello Redbear and welcome to SMF! Sounds like you got some good ideas for the rabbit.

Would you mind updating your profile to include your location? 

 

[schmedleyp]

Welcome to the forum!

 

[scarbelly]

Hello and 

to SMF - glad you joined in the fun 

 

[jrod62]

Welcome to SMF

 

[zahlgren]