Smokey And Succulent Rabbit: A Delicious Culinary Experience

I remember the first time I had smoked rabbit; it was a truly unforgettable experience. The smoky aroma of the rabbit wafted through the air, and the taste was like nothing I had ever had before. It was juicy and flavorful, with a hint of sweetness that made it all the more delectable. I was immediately hooked, and I’ve been making this smoked rabbit recipe ever since. The combination of the smoky flavor with the succulent rabbit meat makes this one of my favorite dishes to prepare.

Smoked Rabbit Recipe

Prep Time

10 mins

Cook Time

210 mins

Additional Time

1560 mins

Total Time

1780 mins


8 servings

Smoked Rabbit


  • 1 (3 pound) whole rabbit
  • 1 tablespoon kosher salt
  • ½ tablespoon freshly ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley flakes
  • ¾ cup water
  • ½ cup apple cider vinegar
  • ¼ cup dry white wine
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  • Preheat a smoker to 225°F.
  • Rinse the rabbit and pat dry with paper towels.
  • In a small bowl, combine the salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes.
  • Rub the spice mixture all over the rabbit.
  • Place the rabbit in the smoker and smoke for 3 hours.
  • In a medium saucepan, combine the water, apple cider vinegar, white wine, black pepper, onion powder, and garlic powder.
  • Bring the mixture to a boil over medium-high heat.
  • Reduce the heat to low and simmer for 10 minutes.
  • Remove the saucepan from the heat and let cool.
  • Baste the rabbit with the cooled mixture every 30 minutes for the next 2 hours.
  • Remove the rabbit from the smoker and allow to rest for 10 minutes before serving.

Nutrition Facts

  • Serving size: 1 piece of Smoked Rabbit
  • Calories: 156 kcal
  • Total Fat: 3.1 g
  • Saturated Fat: 0.8 g
  • Cholesterol: 59 mg
  • Sodium: 451 mg
  • Total Carbohydrate: 9.2 g
  • Dietary Fiber: 0.8 g
  • Sugar: 6.7 g
  • Protein: 20.7 g

Different types of wood used to smoke rabbit

When smoking rabbit, a number of different types of wood can be used to produce a variety of flavors. Popular woods for smoking rabbit include fruitwoods such as apple and cherry, as well as hardwoods like hickory, oak, and pecan. Each type of wood will impart a unique flavor to the meat, so it is important to choose the right type for the desired effect.

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Fruitwoods like apple and cherry can give the rabbit a sweet, fruity flavor. Apple is one of the most popular types of wood for smoking and it can be used with a variety of other woods to create a delicious flavor. Cherry wood will also impart a sweet and fruity flavor, but with a slightly more tart edge.

Hardwoods like hickory, oak, and pecan are all good choices for smoking rabbit. Hickory is the strongest of the hardwoods, so it will impart a robust smoky flavor. Oak is a milder flavor and pairs nicely with apple wood for a slightly sweet flavor. Pecan is a milder wood with a nutty flavor that goes great with sweet and savory flavors.

Different types of wood will give a unique flavor to the rabbit, so it is important to choose the right wood for the desired effect. Fruitwoods like apple and cherry will provide a sweet, fruity flavor while hardwoods like hickory, oak, and pecan will impart a more robust smoky flavor. Experimenting with different types of wood can help to create delicious results.

Benefits of smoking rabbit meat

Rabbit meat is a lean and healthy source of protein: Rabbit meat is a great alternative to other meats such as beef or pork, and it is much leaner and lower in fat and calories. It is also a good source of vitamins and minerals, such as B Vitamins and iron.

  • Rabbit meat is easy to prepare and cook: Rabbit meat is easy to prepare, as it does not require much time or effort. It can be cooked in a variety of ways, including roasting, braising, frying and barbecuing.
  • Smoking rabbit meat adds flavor and texture: Smoking rabbit meat adds a delicious smoky flavor and a succulent texture. This makes the meat more flavorful and enjoyable to eat.
  • Smoking is a healthy way to cook rabbit meat: Smoking is a healthy way to cook rabbit meat, as it does not add fat or calories. It also helps to retain the natural flavor and nutrients in the meat.
  • Smoking rabbit meat is an economical option: Rabbit meat is an economical option, as it is cheaper than other types of meat. Smoking the meat is an even more economical way to enjoy it.
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Tips for smoking rabbit to get the best flavor

Follow these tips to get the best flavor when smoking rabbit:

  • Start by brining the rabbit in a salt and sugar solution for at least 6 hours. This will help ensure the rabbit is flavorful and juicy.
  • For the smoke, use either hickory or applewood chips. These will give the rabbit a subtle smoky flavor.
  • When it is time to cook the rabbit, set your smoker to 225 degrees Fahrenheit and use indirect heat. This will ensure the rabbit cooks slowly, allowing the flavors to develop.
  • Smoke the rabbit for at least two hours, or until the internal temperature of the meat has reached 165 degrees Fahrenheit.
  • For extra flavor, baste the rabbit periodically with melted butter or a mixture of apple cider vinegar and olive oil.
  • When the rabbit is done cooking, let it rest for 10-15 minutes to allow the juices to redistribute.

Different flavors that pair well with smoked rabbit

Smoked rabbit is a delicious and versatile dish that pairs well with a variety of flavors. Here are some fantastic flavor combinations to try when cooking with smoked rabbit:

  • Smoked Rabbit with Apples and Rosemary – Apples and rosemary are a classic combination that is perfect for smoked rabbit. The sweetness of the apples complements the smoky flavor of the rabbit, while the rosemary adds a savory depth to the dish.
  • Smoked Rabbit with Citrus and Sage – Citrus and sage are another classic combination that works exceptionally well with smoked rabbit. The sweetness of the citrus is a great contrast to the smoky flavor of the rabbit, and the sage adds a subtle herbal flavor.
  • Smoked Rabbit with Maple Syrup and Thyme – For a sweeter flavor, try pairing smoked rabbit with maple syrup and thyme. The sweetness of the syrup and the earthiness of the thyme bring out the flavors of the smoked rabbit, creating a truly unique and delicious dish.
  • Smoked Rabbit with Mustard and Garlic – For a more savory flavor, pair smoked rabbit with mustard and garlic. The tanginess of the mustard and the spiciness of the garlic add a nice kick to the smoky flavor of the rabbit.
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No matter what flavors you choose to pair with smoked rabbit, you can be sure that it will be delicious. Experiment with different flavor combinations to find the perfect one for you.

The history of smoked rabbit in different cultures

The history of smoked rabbit dates back centuries, and the tradition of smoking rabbit has been embraced by different cultures around the world. In many countries, smoked rabbit is seen as a delicacy and is a popular dish served in restaurants and at home.

Smoked rabbit is believed to have originated in Central Europe, where hunters used smoking as a method to preserve the meat. By the 18th century, smoked rabbit had spread to the United States, where it was used as a delicacy and as a way to stretch the family’s meat supply. In the US, smoked rabbit was traditionally smoked over hickory wood, which gives the meat a unique smoky flavor.

In Europe, smoked rabbit is commonly served with sauerkraut, a dish which was believed to have originated in Germany. This dish is served in many countries in Europe, including Austria, Switzerland, and the Czech Republic.

In the UK, smoked rabbit is a popular pub dish served with chips and other side dishes. It is also served as a main dish, often with vegetables and potatoes.

In the Caribbean, smoked rabbit is a popular dish that is traditionally served with rice and beans. The rabbit is usually spiced with a mixture of herbs and spices, and is often served with a mango or tamarind sauce.

Smoked rabbit has also been embraced by Native American cultures, who often use the meat in traditional dishes. In some tribes, smoked rabbit is even used in ceremonies and rituals.

Smoked rabbit has a rich history in different cultures, and it is still a popular dish in many countries. Whether served as a main dish or as a side, smoked rabbit is a delicacy that is sure to please.

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