On Mon, 11 Dec 2006 03:39:12 GMT, Steve Wertz wrote:

On Sun, 10 Dec 2006 10:07:05 -0500, Scootz wrote:

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.

If you slice it right, you could smoke it to make jerky. But
expecting anything more tender than that is unrealistic.

I'd stew it.

well, since smokin them seems to be out, im down to either frying them and making
a gravy, which ive done before, or i may bone them out and bake em with sweet potatos.

I smoked another batch of deer jerky today (only about 1.5lbs).
1 hour in the smoker, then into the oven. This batch dried
really quick. 4 hours total. The smoker was hotter than I
wanted - so I think that helped speed it up with no ill effects.
I gotta do that more often - beats waiting 10-18 hours.

-sw

i've actually never made jerky but ive a friend lives in AZ mails me a box full
he buys somewhere out there, dood, this is some good stuff.
its really sweet, but covered with shredded red pepper and pepper seeds.
the last batch he mailed me was almost to hot to eat, and extremely addicting.
my tongue was raw before the bag was finished. came in big sheets
around 3 or 4" wide by 6 of 8" long. id love to be able to make it myself.

---------------------------------------------------
Scootz