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Smoked Rabbit
Smoked Rabbit
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Prep Time:
10 minutes
Cook Time:
210 minutes
Total Time:
1780 minutes
Brine rabbit meat before smoking for juicy, tender results. A flavorful reward awaits after the wait.
Ingredients:
  • 0.75 cup water
  • 0.5 cup apple cider vinegar
  • 0.25 cup dry white wine
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 (3 pound) whole rabbit
  • 0.5 tablespoon freshly ground black pepper
  • 0.5 teaspoon paprika
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon dried parsley flakes
Instructions:
  • Combine water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder in a bowl to make the brine. Place the rabbit in a 1-gallon plastic resealable bag, then pour the brine over the rabbit and seal the bag. Refrigerate the bag flat for 24 hours.
  • Mix salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl until well blended.
  • Take the rabbit out of the brine and dispose of the brine. Wash the rabbit well and dry it with paper towels. Coat all parts of the rabbit with the rub. Wrap with plastic wrap and refrigerate for 1 hour.
  • Take the rabbit out of the refrigerator an hour before smoking to let it reach room temperature.
  • Preheat an electric smoker to 250 degrees F (120 degrees C) for optimal flavor infusion.
  • Smoke the rabbit for 2 1/2 hours, then wrap it in aluminum foil and continue smoking until tender for about 1 hour more.

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