SMOKED RABBIT
Rabbit meat has the tendency to get dry when smoked, so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Game Meats Rabbit
Time P1DT5h40m
Yield 8
Number Of Ingredients 15
Steps:
- Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.
- Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.
- Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.
- Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.
- Preheat an electric smoker to 250 degrees F (120 degrees C).
- Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 1.6 g, Cholesterol 91.6 mg, Fat 9 g, Fiber 0.4 g, Protein 32.6 g, SaturatedFat 2.7 g, Sodium 1482 mg, Sugar 0.4 g
HASENPFEFFER (RABBIT STEW)
Rabbit stew made with bacon, wine, garlic, shallots, other herbs and spices.
Provided by Lovesmurfs
Categories Soups, Stews and Chili Recipes Stews
Time 2h
Yield 4
Number Of Ingredients 17
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve.
- Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender.
- Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy.
- To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
Nutrition Facts : Calories 767.3 calories, Carbohydrate 21.9 g, Cholesterol 300 mg, Fat 33.3 g, Fiber 1.3 g, Protein 79.1 g, SaturatedFat 10.8 g, Sodium 893.9 mg, Sugar 3.7 g
EASY CROCKPOT RABBIT
We like eating this with fresh, hot biscuits.
Provided by Michelle Cory
Categories Casseroles
Time 10h30m
Number Of Ingredients 7
Steps:
- 1. If using a slow cooker liner place it in your slow cooker while it is turned off. Rinse your rabbit with cool water and pat dry. Season it with the seasoning of your choice. We like Alpine Touch which is made in Montana.
- 2. Place the sliced onions in the bottom of the cooker. Pour in the liquid. Add your seasoned rabbit. Place the carrots and potatoes around and on top of the rabbit. Season them with your seasoning.
- 3. Cover and cook on low for 10 hours. Do not take lid off. Once it is done remove the veggies and rabbit to a platter and cover.
- 4. Pour the liquid into a sauce pan. If using a slow cooker liner lift out and cut a slit in the bottom and let it pour into pot. Add 2 Tbsp cool water to 2 Tbsp cornstarch. Stir until smooth. Bring liquid to a boil and stir in cornstarch slurry with a whisk. Let boil on medium for 5 minutes. Use for meat and potatoes.
PULLED RABBIT
This is a great recipe for domestic rabbit. Tastes like pork but healthier. Makes about 5 lbs. Freezes well. Dr. Pepper is also good, as is Canada Dry so other soda should also work.
Provided by Jean Ray
Categories Sandwiches
Time 8h
Number Of Ingredients 2
Steps:
- 1. Place rabbit pieces in crock pot. Pour on coke to cover. Cook on high until boiling, then turn down to low for a couple of hours. Then leave on warm until falling off bone.
- 2. Cool some and remove bones. Shred big pieces.
- 3. Buffalo rabbit sandwiches: heat 1/2 cup Frank's Red Hot sauce and 2 T butter. Mix with 2 cups shredded rabbit until coated and bake covered at 350 for 20 minutes. Serve on buns with blue cheese dressing.
- 4. BBQ rabbit sandwiches: Mix 1/2 cup or more BBQ sauce (I use Sweet Baby Ray's original) with 2 cups shredded rabbit until coated and bake covered at 350 for 20 minutes. Serve on buns with more BBQ sauce, cole slaw, or pickles.
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