Smoked Rabbit Food
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 Soup Loving Nicole
Categories Meat and Poultry Recipes Game Meats Rabbit
Time P1DT5h40m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 9 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 2.7 g, Sodium 1482 mg, Sugar 0.4 g
SMOKED RABBIT
Make and share this Smoked Rabbit recipe from Food.com.
Provided by sheepdoc
Categories Rabbit
Time 18h
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, Fat 10.1, SaturatedFat 3, Cholesterol 102.5, Sodium 645.1, Carbohydrate 11.5, Fiber 0.3, Sugar 9.2, Protein 36.6
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- Reheat on a Smoker. The main goal when reheating is to retain the moisture and the flavor of the food that you have prepared. Of course, this seems like a big feat when you are putting heat back onto the item that you are reheating, after all, heat is a drying agent.
- Reheat in the Oven. There are a handful of different reasons as to why someone would not want to reheat their previously smoked food in the smoker itself: weather could be terrible, it may be only a small piece that is not worth the trouble of preheating and getting the smoker set up, or they may not want any additional smokiness added.
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- New Zealand Whites. These rabbits originated in America and not New Zealand as the name would suggest. These are friendly, fluffy, white, large, smart, love to cuddle, and they have good meat to bone ratio of flavor meat.
- Californian Rabbits. When raising meat rabbits, this breed is a good choice because of its versatility. The California rabbit can be used for meat, as a loving pet, and as a show rabbit.
- The American Chinchilla. These meat rabbits were originally bred for their grey fur and had rather small bodies. Mature American Chinchilla rabbits were bred to be small and only reach a mature weight of 5-7, but that has significantly changed over the years.
- Flemish Giants. This is one of the largest meat rabbit breeds, reaching a mature weight of 15-pounds and can reach up to 20-pounds. Originally from Belgium, Germany, they’re very popular in the United States as pets and meat.
- Silver Foxes. These are great homestead rabbit and also fall in the fancy category and for producing meat. These breed are also very rare and may weigh 10 to 12 pounds.
- Champagne D Argent. Also known as the French Silver Beauty and Champagne, this meat rabbit breed originated in Champagne, France. A mature Champagne d’Argent weighs between 9-12 lbs and has full shoulders, deep hindquarters, long ears, and soft fur.
- Cinnamons Rabbits. This is a rare breed that can only be found in the United States. Cinnamons are one of the best meat rabbits but are also ideal for pets, shows, and fur.
- Satins rabbits. This is a cold hardy meat rabbit breed that will thrive outdoors in cold climates. They boast a thick fur that is also heralded for its beauty of uniquely shiny fur that is textured.
- Rex Rabbits. These soft and plush Rabbits were developed for the purpose of fur and meat. When mature, they may weigh around 8 to 10 pounds and may come in a variety of blue, amber and spotted patterns ion their color.
- Florida White Rabbits. This is a mixed-breed that was created by crossing an albino Dutch, an albino Polish, and a New Zealand White rabbit. The result was the small, flavorful meat rabbit called the Florida White.
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