SMOKED RABBIT RECIPES
SMOKED RABBIT RECIPE - FOOD.COM
Make and share this Smoked Rabbit recipe from Food.com.
Total Time 18 hours
Prep Time 12 hours
Cook Time 6 hours
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Place the rabbit pieces in a non-reactive bowl.
- Mix rest of ingredients and pour over rabbit pieces.
- Marinate in refrigerator at least 12 hours, turning occasionally.
- Remove from marinade and pat dry.
- Cold smoke in smoker at 75-85 degrees for about 2 hours.
- Hot smoke for several more hours until meat is thoroughly cooked. Or place on a cookie sheet and roast at 225 degrees until done, brushing occasionally with vegetable oil to prevent drying out.
- Cool and store in refrigerator wrapped in paper for up to 2 weeks.
- Serve thinly sliced on crackers as an appetizer.
Nutrition Facts : Calories 313.7, FatContent 10.1, SaturatedFatContent 3, CholesterolContent 102.5, SodiumContent 645.1, CarbohydrateContent 11.5, FiberContent 0.3, SugarContent 9.2, ProteinContent 36.6
SMOKED RABBIT RECIPE - ALL RECIPES
Cook recipe Smoked Rabbit! Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.
Provided by RECIPESFRESHER.COM
Number Of Ingredients 1
Steps:
- Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.Preheat an electric smoker to 250 degrees F (120 degrees C).Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.
SMOKED RABBIT IN TWO WAYS - DELICIOUS AND EASY RECIPES
Directions: 1. In a medium bowl, combine the paprika, salt, garlic powder, pepper, onion powder, cayenne, brown sugar, and mustard. 2. Remove the wrapped rabbit from the refrigerator before you preheat the smoker, allowing it to come to room... 3. Take a rack from your smoker for the rabbit. Add ...
From mrecipes.com
From mrecipes.com
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SMOKED RABBIT ON THE MASTERBUILT | HOW TO SMOKE RABBIT ...
From m.youtube.com
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SMOKED PULLED RABBIT RECIPE BY MOPHO - COOKPAD
Brine the rabbits in a even part sugar/salt brine up to 24 hours before cooking. Throw in a bit of your BBQ rub for good measure. Remove from brine and pat dry. Rabbit is very lean, generously cover it with your BBQ rub, then wrap it fully with bacon to keep it moist and delicious. Rabbit is cooked at 165 degrees but you want to smoke it until its internal temperature reaches 185 degrees so it falls off the bone.
From cookpad.com
From cookpad.com
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RECIPE: HOW TO COOK SMOKED BARBECUE WILD RABBIT
Mar 07, 2013 · Whisk together equal parts garlic powder, cayenne pepper, salt, and pepper. Next, season the rabbit heavily with the prepared rub. Place the rabbit in the smoker and add hickory wood to the smoke...
From fieldandstream.com
From fieldandstream.com
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SMOKED RABBIT WITH BIG SWEDE BBQ - YOUTUBE
From m.youtube.com
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SMOKED RABBIT | TRAEGER OWNERS FORUM | TRAEGER GRILL
From traegerforum.com
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SMOKED PULLED RABBIT RECIPE BY MOPHO - COOKPAD
Rabbit is cooked at 165 degrees but you want to smoke it until its internal temperature reaches 185 degrees so it falls off the bone. Keep your smoker right around 200-225 degrees. Remove, cover and let sit for 30 minutes. Discard the bacon (makes great dog treats) Pull the meat. Eat it on a sandwich, in a taco, with eggs Benedict. Get creative.
From cookpad.com
From cookpad.com
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SMOKED RABBIT WITH BIG SWEDE BBQ - YOUTUBE
From m.youtube.com
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SMOKED RABBIT CONFIT
Rinse under cold water; pat dry. Smoke with hickory at 185ºF for 4 hours. 3. Cut rabbits to fit in large, heavybottomed stainless steel pot. Add enough melted rendered duck fat to completely cover rabbit. Place over low heat; gently cook for 3 hours, maintaining a temperature of 170ºF. Carefully remove rabbit from fat (can reserve fat).
From acfchefs.org
From acfchefs.org
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HOW TO SMOKE RABBIT | LEAFTV
Rabbit is not commonly found at restaurants, but it is growing in popularity among health enthusiasts, as it is a lean meat low in saturated fat. Three ounces of rabbit meat has 175 calories and 7 g of fat. It can be cut up, and placed in stews and soups. Rabbit can also be smoked using a smoker and wood chips.
From leaf.tv
From leaf.tv
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SMOKED RABBIT - BRADLEY SMOKER NORTH AMERICA
Jan 06, 2010 · Haven't done rabbit yet, but sounds like fun. If you wanted to start and finish in the smoker, smoke it for 1 to 2 hours first. Then place in a foil roasting pan with about an inch liquid (beer, apple juice, water, ect.) and cover with foil and cook until IT hits around 160*. Serve with Q sauce on the side.
From forum.bradleysmoker.com
From forum.bradleysmoker.com
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MARINADE FOR RABBIT - 8 OF THE MOST DELICIOUS RECIPES ...
Pour sugar, salt, finely chopped garlic, and spices into water at room temperature. Stir to dissolve salt and sugar. Rub the carcass marinade and put on the shelf of the refrigerator for two days. After marinating the rabbit, ventilate for at least 6 hours, hanging the carcass outdoors. Now the rabbit is ready to smoke.
From gm.n-life.org
From gm.n-life.org
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DOMESTIC RABBIT RECIPES | RISE AND SHINE RABBITRY
DOMESTIC RABBIT RECIPES. 1, 2-3 pound fryer rabbit, cut into 6 to or 8 pieces. 1- Coat the rabbit pieces in the seasoned flour and set aside. 2- Heat a large skillet or braise over medium/medium-high heat. 4- Without stirring, brown for about 3-4 minutes on the first side, then flip over. When done put aside on a plate.
From riseandshinerabbitry.com
From riseandshinerabbitry.com
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RABBIT SAUSAGE - MEATS AND SAUSAGES
Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.
From meatsandsausages.com
From meatsandsausages.com
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MY ANNUAL SMOKED RABBIT POST | SMOKING MEAT FORUMS - THE ...
Oct 06, 2013 · The rabbit that was in the crockpot was covered with BBQ sauce and left to slow cook for 8 hrs. The rabbit that went into the smoker was sprinkled with cajun seasoning, smoked with Hickory, and as left in the smoker for 2 hrs at approx 275-300* until internal temp was 160-170*. The crockpot rabbit fell right off the bone and the smoked rabbit ...
From smokingmeatforums.com
From smokingmeatforums.com
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A RECIPE FOR SMOKED WILD RABBIT CASSEROLE
Preheat oven to 350 degrees. Heat cast-iron pan over medium heat. Add two tablespoons of butter. Add onions, celery, and bell pepper and cook until tender. In a large bowl, combine bread cubes, cooked vegetables, thyme, rosemary, and parsley, and toss together. Add three cups stock, smoked rabbit, and stir well.
From outdoorlife.com
From outdoorlife.com
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HOW TO MAKE A TASTY RABBIT JERKY: A HOMEMADE RECIPE
Jun 29, 2017 · The flavor of the rabbit jerky is quite dependent on the marinade that you are going to use. Unlike the traditional jerkies like beef and bacon, it is quite hard to anticipate the flavor of a rabbit meat. Therefore, it would be risky if we will going to use peculiar marinade recipes.
From jenniferscozykitchen.com
From jenniferscozykitchen.com
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BBQ GRILLED RABBIT RECIPE - BARBECUE SMOKER RECIPES
Flavor-wise, rabbit is similar to chicken. It's a light colored meat too but with a lot less fat. You'll find farmed rabbit meat lighter in colour than wild rabbit and if you want to lighten the colour of wild rabbit meat then soak it in cold water for a couple of hours.
From barbecue-smoker-recipes.com
From barbecue-smoker-recipes.com
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BRAISED RABBIT STEW RECIPE | TRAEGER GRILLS
Sprinkle flour over onion mixture, stir well, and cook for 1 minute more. While stirring, pour in red wine and chicken stock and place rabbit pieces back in making sure they’re covered at least 3/4 of the way.
From traeger.com
From traeger.com
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