On Mon, 11 Dec 2006 14:53:38 GMT, "D. Winsor" wrote:


"Scootz" wrote in message
.. .
picked up a couple at the groc store yesterday and was thinking about
smoking them.
i've fried rabbit and had it stewed and cooked var's ways in crockpots
etc.
anyone done'em slow smoked or grilled? tips or suggestions on keeping them
tender
and moist? have a weber, a brinkman, an egg, and a couple homemade
smokers,
so i have plenty of options, just need a few spicing and cooking tips.

i may not have time to do them today as their still frozen, but if not
deff next weekend.

Bone, wrap and tie he up in bacon or lard strips. I usually flour coat and
fry them before braising in brandy and finishing the sauce with whole cream,
but you can lard the leanest of meat for dry heat at a higher temp than
barbeque.


this sounds pretty good, i've a bottle of homemade muscidine wine i could
use for this, thanks for the tips.

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Scootz