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.

• Preparation Time: 10 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 3 hr 40 mins
• Calories: 235 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 (3 pound) whole rabbit
• 0.5 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.75 cup water
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 0.25 cup dry white wine
• 0.5 cup apple cider vinegar
• 0.5 teaspoon dried parsley flakes
• 0.5 tablespoon freshly ground black pepper

Recipe Instructions

Step 1

Preheat an electric smoker to 250 degrees F (120 degrees C).

Step 2

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.

Step 3

Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.

Step 4

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.

Step 5

Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.

Step 6

Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.