A friend just gave me four wild rabbits... freshly hunted. When he called
to see if I wanted them, he said he thought I might want to try smoking
them. I figured what the heck!

Curious if anyone has any thoughts? A good rub? Or, just some light
seasoning, maybe a little oil, salt and pepper? I'm thinking more along the
lines of higher temp shorter times, so it doesn't get too dry? They haven't
been quartered yet, and I'll soak in some salt water for a bit first I'm
sure... but then also thinking of maybe lining the inside with some bacon to
help with fat content? Figuring on apple wood for the smoke... something
fairly mild anyway, apple or oak.

Thanks!!

43fan wrote:
> A friend just gave me four wild rabbits... freshly hunted. When he called
> to see if I wanted them, he said he thought I might want to try smoking
> them. I figured what the heck!
>
> Curious if anyone has any thoughts? A good rub? Or, just some light
> seasoning, maybe a little oil, salt and pepper? I'm thinking more along the
> lines of higher temp shorter times, so it doesn't get too dry? They haven't
> been quartered yet, and I'll soak in some salt water for a bit first I'm
> sure... but then also thinking of maybe lining the inside with some bacon to
> help with fat content? Figuring on apple wood for the smoke... something
> fairly mild anyway, apple or oak.
>
> Thanks!!

43:

Its been a hoppin' subject here before.

http://groups.google.com/group/alt.f...abb it&qt_g=1

Good luck.



Pierre

"43fan" > wrote in message
...
>A friend just gave me four wild rabbits... freshly hunted. When he called
>to see if I wanted them, he said he thought I might want to try smoking
>them. I figured what the heck!
>
> Curious if anyone has any thoughts? A good rub? Or, just some light
> seasoning, maybe a little oil, salt and pepper? I'm thinking more along
> the lines of higher temp shorter times, so it doesn't get too dry? They
> haven't been quartered yet, and I'll soak in some salt water for a bit
> first I'm sure... but then also thinking of maybe lining the inside with
> some bacon to help with fat content? Figuring on apple wood for the
> smoke... something fairly mild anyway, apple or oak.

I eat a fair few of them here in the UK. My dog catches them for me (and
herself).

However - I wouldn't recommend smoking them as they are very lean and
normally pretty small - likley to dry out quite easily.

We tend to make stew with them, which is great with some red wine and root
vegetables. Basically, cut 'em up, brown them off in a frying pan (maybe
coat with seasoned flour first if you like), brown off a few shallots and
then sling the whole lot in a pot with some veg, EVOO, herbs and wine for an
hour or so....

Good luck !

"43fan" > wrote in message
...
| A friend just gave me four wild rabbits... freshly hunted. When he
called
| to see if I wanted them, he said he thought I might want to try
smoking
| them. I figured what the heck!
|
| Curious if anyone has any thoughts? A good rub? Or, just some light
| seasoning, maybe a little oil, salt and pepper? I'm thinking more
along the
| lines of higher temp shorter times, so it doesn't get too dry? They
haven't
| been quartered yet, and I'll soak in some salt water for a bit first
I'm
| sure... but then also thinking of maybe lining the inside with some
bacon to
| help with fat content? Figuring on apple wood for the smoke...
something
| fairly mild anyway, apple or oak.
|
| Thanks!!
|
|

We always fry them like chicken or make German Hasenpfeffer (Rabbit
Stew). Here is one of many recipes found by typing in "hasenpfeffer
recipe" http://www.recipezaar.com/73150 Rabbit like venison needs to be
cooked moist, not dried out in a smoker IMO.

--
Jarhead




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"43fan" > wrote in message
...
>A friend just gave me four wild rabbits... freshly hunted. When he called
>to see if I wanted them, he said he thought I might want to try smoking
>them. I figured what the heck!
>
> Curious if anyone has any thoughts? A good rub? Or, just some light
> seasoning, maybe a little oil, salt and pepper? I'm thinking more along
> the lines of higher temp shorter times, so it doesn't get too dry? They
> haven't been quartered yet, and I'll soak in some salt water for a bit
> first I'm sure... but then also thinking of maybe lining the inside with
> some bacon to help with fat content? Figuring on apple wood for the
> smoke... something fairly mild anyway, apple or oak.
>
> Thanks!!

Thanks for the replies... we usually fry rabbit or squirrle too, but I
wanted to try something "different". I'm probably going to give smoking a
try, it's not like this is something anyone spent a great deal of money on,
or is needed to provide a good meal. *g*

I think I'm going to line the carcass with bacon, just lightly season with
salt and pepper, maybe a little garlic, and then smoke at a higher temp for
a much shorter period. Using apple wood for the smoke, something light.
I'm thinking maybe 350 deg. One thing is though, I don't know the proper
temp for rabbit to be "done". I'm sure most in my family, nor my friends
will care for it rare or even medium rare, since most have had it fried also
and that's usually pretty done.

Any hints on the "done" temp?

I know, I know, I might end up with rabbit jerky, but heck, it's worth a
try. *g*



>

"43fan" > wrote in message
...
>
> I know, I know, I might end up with rabbit jerky, but heck, it's worth a
> try. *g*

They were my words, too.

The meat and bones make for a nice stock.

Do yourself a favour and casserole the buggers. It's a waste of fuel.

Graeme

"Graeme...in London" > wrote in message
...
>
> "43fan" > wrote in message
> ...
>>
>> I know, I know, I might end up with rabbit jerky, but heck, it's worth a
>> try. *g*
>
> They were my words, too.
>
> The meat and bones make for a nice stock.
>
> Do yourself a favour and casserole the buggers. It's a waste of fuel.
>
> Graeme

Unfortunately, the guy that gave 'em to me did so with the express purpose
of my smoking them... I think I'm stuck as I'm sure he'll want a taste...


Plus, I figure if a lean meat such as venison can be done in the smoker, why
not something else lean?

Don't worry, I'll post the results so everyone can give me their "I told you
so"s *laffin*
>
>

On Fri, 12 Jan 2007 16:08:27 -0500, "43fan" > wrote:

>
>"Graeme...in London" > wrote in message
...
>>
>> "43fan" > wrote in message
>> ...
>>>
>>> I know, I know, I might end up with rabbit jerky, but heck, it's worth a
>>> try. *g*
>>
>> They were my words, too.
>>
>> The meat and bones make for a nice stock.
>>
>> Do yourself a favour and casserole the buggers. It's a waste of fuel.
>>
>> Graeme
>
>Unfortunately, the guy that gave 'em to me did so with the express purpose
>of my smoking them... I think I'm stuck as I'm sure he'll want a taste...
>
>
>Plus, I figure if a lean meat such as venison can be done in the smoker, why
>not something else lean?
>
>Don't worry, I'll post the results so everyone can give me their "I told you
>so"s *laffin*
>>
>>
>
i'll be interested in the results myself, was gonna smoke a couple a few weeks
back and chickened out. fried mine and then simmered in a brown gravey with onions.

good luck, and hopefully good eat's .

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