You should prepare ahead of time and don’t miss the brining step because rabbit meat has a propensity to become dry when smoked. You’ll realize it was worthwhile when you take your first bite.
| Prep Time: | 10 mins |
| Cook Time: | 3 hrs 30 mins |
| Additional Time: | 1 day 2 hrs |
| Total Time: | 1 day 5 hrs 40 mins |
| Servings: | 8 |
Ingredients
- ¾ cup water
- ½ cup apple cider vinegar
- ¼ 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
- 1 tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley flakes
Instructions
- 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.
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts
| Calories | 235 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 0 g |
| Protein | 33 g |
| Saturated Fat | 3 g |
| Sodium | 1482 mg |
| Sugars | 0 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Disgusting.
This rabbit turned out great! This was my first time smoking rabbit and I am not very experienced with rabbit or smoking meats. It reached 160 internal temp after 1.5 hours so I took it out after just two hours. Served with a side of garlic mashed potatoes.
Same recipe, however I bacon wrapped the rabbit and added some 1/4 cup bourbon and 2 cups of water to the drip tray. Amazing