Throwing Y'all a Surf-n-Turf Curve Ball

[chilerelleno]

Here I go throwing y'all a Surf-n-Turf curve ball.
I bring you two rabbits wet brined for 16 hours, stuffed with herbs and aromatics, wrapped in bacon and finally rubbed with my Chile's Chicken Rub, and topping it off with two links of spicy Cajun Crawfish Boudin.

First I stuffed the rabbits with fresh sage, garlic, bell pepper and green onion.
then I wrapped them in thin cut bacon and seasoned with my chicken rub, trussed them up to hold the bacon and keep the stuffings in.
Smoked for two hours at 240°, turning them hourly, and then kicked the heat up to 275° to crisp the bacon.
Finished temp was 165° in the hind quarters.

The Boudin, which was so very tasty, also went to an IT of 160°.
I ate one link waiting on the rabbits to finish.

Once the rabbit was done we ate them off the tray, tearing their tender carcasses apart in a Wild Kingdom like display of savagery.

 

[tallbm]

Here I go throwing y'all a Surf-n-Turf curve ball.
I bring you two rabbits wet brined for 16 hours, stuffed with herbs and aromatics, wrapped in bacon and finally rubbed with my Chile's Chicken Rub, and topping it off with two links of spicy Cajun Crawfish Boudin.

First I stuffed the rabbits with fresh sage, garlic, bell pepper and green onion.
then I wrapped them in thin cut bacon and seasoned with my chicken rub, trussed them up to hold the bacon and keep the stuffings in.
Smoked for two hours at 240°, turning them hourly, and then kicked the heat up to 275° to crisp the bacon.
Finished temp was 165° in the hind quarters.

The Boudin, which was so very tasty, also went to an IT of 160°.
I ate one link waiting on the rabbits to finish.

Once the rabbit was done we ate them off the tray, tearing their tender carcasses apart in a Wild Kingdom like display of savagery.

View attachment 663072
View attachment 663073
View attachment 663074
View attachment 663075
View attachment 663076
View attachment 663077
View attachment 663078
View attachment 663079
View attachment 663080
View attachment 663081

Mmm that looks fantastic! :D

 

[TNJAKE]

That's outstanding. I love rabbit and have a guy down the road that sells them fresh. Nice work bud......oh and Cajun crawfish boudin well if you know you know!

 

[Sowsage]

Oh yeah! Thats on my list! Ryder has a whole mini barn of market rabits love seeing recipes to use them up!
Guess I need to get on making some crawfish boudin!

 

[pc farmer]

Gezz that looks good.

 

[chilerelleno]

Mmm that looks fantastic! :D

Thanks, I honestly don't know which was better, the Boudin or the rabbit.

 

[chilerelleno]

That's outstanding. I love rabbit and have a guy down the road that sells them fresh. Nice work bud......oh and Cajun crawfish boudin well if you know you know!

Thanks Jake,
like I was just saying above, I don't know which was better... That boudin was damned good.

 

[chilerelleno]

Oh yeah! Thats on my list! Ryder has a whole mini barn of market rabits love seeing recipes to use them up!
Guess I need to get on making some crawfish boudin!

Thanks Travis,
I was full of ideas and recipes for the rabbits.
Wild rice and mushroom stuffed was a contender.
Fried with gravy another.
Thought about an authentic Hasenpfeffer, but not enough time once it came to mind.

Can't go wrong with the crawfish boudin, just make it spicy!

 

[chilerelleno]

Gezz that looks good.

Yes'sirree, it both looked and tasted good.
Thanks for checking it out.

 

[Sowsage]

Thanks Travis,
I was full of ideas and recipes for the rabbits.
Wild rice and mushroom stuffed was a contender.
Fried with gravy another.
Thought about an authentic Hasenpfeffer, but not enough time once it came to mind.

Can't go wrong with the crawfish boudin, just make it spicy!

Rabbit has such a better texture than chicken in my opinion.....and just as versatile ...I've done mushroom risotto stuffed before. When I butcher ours for our own I take the loin out along with all the flap down the rib cage and belly. Not something you can do with wild rabbit but with the domestics there's plenty of meat to do that with. It makes for a fantastic playing field for stuffing. I should really do a thread on how I cut my rabbits up because it's not anywhere close to the norm...
As far as that sausage goes....Ryder and I love spicy!... Little guy Knox on the other hand cant handle it! Lol.... Thats ok... Wr can just stuff some rice and crawfish tails in his!

 

[chilerelleno]

Rabbit has such a better texture than chicken in my opinion.....and just as versatile ...I've done mushroom risotto stuffed before. When I butcher ours for our own I take the loin out along with all the flap down the rib cage and belly. Not something you can do with wild rabbit but with the domestics there's plenty of meat to do that with. It makes for a fantastic playing field for stuffing. I should really do a thread on how I cut my rabbits up because it's not anywhere close to the norm...
As far as that sausage goes....Ryder and I love spicy!... Little guy Knox on the other hand cant handle it! Lol.... Thats ok... Wr can just stuff some rice and crawfish tails in his!

Yes please Travis, I'd like to see your method.

De-boning either the whole rabbit or just the saddle does make for great stuffing opportunities.
Here is one I posted,

Stuffed Saddle of Rabbit and Bacon Wrapped Wino Rabbit

Yesterday while at one of my favorite local butcher shops, picking out some tasty sausages, I picked out a fat young rabbit. I started by removing the fore and hind legs, then separated the saddle and deboned it. I then cleaned up all the meat off the carcass, minced it, and then set it aside...

www.smokingmeatforums.com

 

[JIMSMOKES]

Here I go throwing y'all a Surf-n-Turf curve ball.
I bring you two rabbits wet brined for 16 hours, stuffed with herbs and aromatics, wrapped in bacon and finally rubbed with my Chile's Chicken Rub, and topping it off with two links of spicy Cajun Crawfish Boudin.

First I stuffed the rabbits with fresh sage, garlic, bell pepper and green onion.
then I wrapped them in thin cut bacon and seasoned with my chicken rub, trussed them up to hold the bacon and keep the stuffings in.
Smoked for two hours at 240°, turning them hourly, and then kicked the heat up to 275° to crisp the bacon.
Finished temp was 165° in the hind quarters.

The Boudin, which was so very tasty, also went to an IT of 160°.
I ate one link waiting on the rabbits to finish.

Once the rabbit was done we ate them off the tray, tearing their tender carcasses apart in a Wild Kingdom like display of savagery.

View attachment 663072
View attachment 663073
View attachment 663074
View attachment 663075
View attachment 663076
View attachment 663077
View attachment 663078
View attachment 663079
View attachment 663080
View attachment 663081

Dang! That should be illegal!

 

[drdon]

Very novel meal John. I like the idea.....A LOT! Looks delicious sir, well done,

Don

 

[flatbroke]

Looks pretty good and your boys face shows it!!

 

[Hijack73]

Thought about an authentic Hasenpfeffer, but not enough time once it came to mind.

 

[chilerelleno]

Dang! That should be illegal!

Tasted almost sinful, that's usually close to illegal.

 

[chilerelleno]

Very novel meal John. I like the idea.....A LOT! Looks delicious sir, well done,

Don

Appreciate it Don.
More people need to develop a taste for rabbit.

 

[Brokenhandle]

Looks absolutely delicious ! You did a fantastic job with those wascally wabbits!

Ryan

 

[chilerelleno]

Looks pretty good and your boys face shows it!!

He has always been a chip off the ol'block, loves meats with unique/different flavor profiles, domesticated or wild.
Thanks for stopping by and replying.

 

[chilerelleno]

View attachment 663085

I'm old enough to have watched that countless times.