Smoked Rabbit

Take a culinary journey with this show-stopping Smoked Rabbit recipe, where tender rabbit pieces are infused with the richness of smoked paprika, the brightness of citrus, and the depth of a slow-smoked finish.

The result is a dish that’s both rustic and refined, perfect for adventurous eaters and flavor enthusiasts alike.

Ingredients

• 1 ¾ pounds rabbit pieces ( legs, thighs, and loins)
• 1/4 cup kosher salt
• 2 tablespoons brown sugar
• 2 tablespoons smoked paprika
• 1 tablespoon black pepper
• 1 tablespoon pink curing salt (optional, but recommended for food safety)
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• Zest of 1 orange

Instructions

Preheat your smoker to 225°F, using your preferred type of wood, such as apple or cherry, to add smoke flavor.

Rinse the rabbit pieces under cold water, pat them dry with paper towels, and place them in a large bowl.

In a small bowl, mix together the kosher salt, brown sugar, smoked paprika, black pepper, and pink curing salt (if using).

Rub this spice blend all over the rabbit pieces, making sure to coat them evenly.

Cover the bowl with plastic wrap and refrigerate for at least 7 days, massaging the meat every other day to redistribute the cure.

After the curing process, remove the rabbit pieces from the refrigerator and rinse off the cure under cold running water.

Pat them dry with paper towels.

In a small bowl, whisk together the olive oil, apple cider vinegar, garlic, parsley, and orange zest.

Place the rabbit pieces in a large zip-top plastic bag or a non-reactive container with a lid, and pour the marinade over them.

Seal the bag or cover the container, and refrigerate for at least 2 hours or overnight.

Remove the rabbit pieces from the marinade, letting any excess liquid drip off.

Place them in the smoker, close the lid, and smoke for about 4-5 hours, or until the internal temperature reaches 145°F.

Remove the rabbit from the smoker, and let it rest for 10-15 minutes before serving.

Cut into desired portions and serve.

Notes

Make sure to plan ahead, as the curing process takes at least 7 days. You can adjust the amount of garlic to your taste, but it pairs nicely with the smokiness.

Use a meat thermometer to ensure the rabbit reaches a safe internal temperature of 145°F.

If using pink curing salt, make sure to handle it safely and avoid ingesting it, as it’s toxic in large quantities. You can swap out the apple cider vinegar for another type of vinegar, but it adds a nice sweetness to the dish.

For a more intense smoke flavor, you can smoke the rabbit for an additional hour or until it reaches your desired level of smokiness.

Resist the temptation to overcook the rabbit – it should be tender and juicy.

Nutrional Value

• Calories: 340
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 60mg
• Sodium: 450mg
• Total Carbohydrates: 6g
• Dietary Fiber: 0g
• Sugars: 2g
• Protein: 35g