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.

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

"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?

I've smoked rabbit and regretted it. It turned out as tough as belting
leather.

You'll only go down the smoked rabbit route once.

Graeme (think casserole)

On Sun, 10 Dec 2006 19:46:58 -0000, "Graeme...in London" 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?

I've smoked rabbit and regretted it. It turned out as tough as belting
leather.

You'll only go down the smoked rabbit route once.

Graeme (think casserole)


yea, i was thinking that myself, which is why i asked here first.
unless someone can offer some tips, itll be fried rabbit with gravey.

thanks anyway ;]]

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

"Scootz" wrote in message
...
On Sun, 10 Dec 2006 19:46:58 -0000, "Graeme...in London"
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?

I've smoked rabbit and regretted it. It turned out as tough as belting
leather.

You'll only go down the smoked rabbit route once.

Graeme (think casserole)


yea, i was thinking that myself, which is why i asked here first.
unless someone can offer some tips, itll be fried rabbit with gravey.

thanks anyway ;]]


You've offered your own tips. That meat is only condusive (SP) to a narrow
range of cooking.
As has been noted, it won't do well in a smoker.

Fry it up, enjoy it and reserve the smoker for more fatty cuts of meat. The
ones civilized men would not think of consuming. That's *REAL* BBQ.


--
TFM®
Zephyrhills (Good enough for the slaves, Good enough for me!) Florida

On Mon, 11 Dec 2006 00:57:58 GMT, "TFM®" wrote:


"Scootz" wrote in message
.. .
On Sun, 10 Dec 2006 19:46:58 -0000, "Graeme...in London"
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?

I've smoked rabbit and regretted it. It turned out as tough as belting
leather.

You'll only go down the smoked rabbit route once.

Graeme (think casserole)


yea, i was thinking that myself, which is why i asked here first.
unless someone can offer some tips, itll be fried rabbit with gravey.

thanks anyway ;]]


You've offered your own tips. That meat is only condusive (SP) to a narrow
range of cooking.
As has been noted, it won't do well in a smoker.

Fry it up, enjoy it and reserve the smoker for more fatty cuts of meat. The
ones civilized men would not think of consuming. That's *REAL* BBQ.

2 no's are good enough for me, fried it shall be, cheers.

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

Watership Down, you've read the book, seen the movie now try the stew!!

I would have thought you could substitute rabbit into any chicken recipe.

My wife wont let the family eat bunnies (read pets) any more, pity, I love (loved) it.


--
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Web @ http://www.newsleecher.com/?usenet
------------------- ----- ---- -- -

"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.

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

On Mon, 11 Dec 2006 08:42:25 -0600, (pipsqueek) wrote:

Watership Down, you've read the book, seen the movie now try the stew!!

I would have thought you could substitute rabbit into any chicken recipe.

My wife wont let the family eat bunnies (read pets) any more, pity, I love (loved) it.

lol, noone in my house will eat it except me, im surprised the wife unit would
even consent to pick them up for me while at the groc store.

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

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.

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