Best 3 Smoked Rabbit Recipes

Smoked rabbit is a flavorful and versatile dish that can be enjoyed in a variety of ways. Whether you are looking for a simple appetizer or a hearty main course, there is a smoked rabbit recipe out there to suit your needs. With its tender meat and smoky flavor, smoked rabbit is sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

EDNA LEWIS'S SMOTHERED RABBIT

Edna Lewis's Smothered Rabbit image

Edna Lewis's family looked forward to visitors during hunting season, and they would prepare elaborate, generous breakfasts like this smothered rabbit to fortify them. You brown the rabbit in butter and bacon fat, drape it with sweet onions and then slowly cook it until the onions give up their juices. The Lewises served it with biscuits or corn muffins, jellies or preserves, oatmeal and coffee or hot cocoa.

Provided by Francis Lam

Categories main course

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 5

Ingredients

2 rabbits, cut into 6 pieces each
1 cup flour seasoned with 1/2 teaspoon black pepper, 1/4 teaspoon thyme and 1 teaspoon salt
1/2 cup (1 stick) butter
2 slices bacon, chopped
1 medium-size onion or 4 to 5 shallots, finely cut

Steps:

Roll the pieces of rabbit in the seasoned flour, and let them set for 20 minutes.
Heat a large skillet, and cook the butter until it foams, then add the bacon pieces. When they become a bit browned, remove them with a slotted spoon, and put in the pieces of rabbit, except the four front quarter pieces (they can be used later in a soup or stew).
Brown on both sides, and sprinkle over the browned pieces with defatted bacon, onion or shallot and 1/4 cup water. Cover, and set into oven at 300, or leave to cook on burner slowly for 45 minutes. Serve hot as you would serve fried chicken.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 29 grams, Fiber 2 grams, Protein 65 grams, SaturatedFat 12 grams, Sodium 404 milligrams, Sugar 1 gram, TransFat 0 grams

SMOKED RABBIT

Smoked Rabbit image

Make and share this Smoked Rabbit recipe from Food.com.

Provided by sheepdoc

Categories Rabbit

Time 18h

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups red wine
1/4 olive oil
1 tablespoon salt
6 garlic cloves, minced
grated rind from 1/2 lemon
1 tablespoon black pepper
2 tablespoons onion powder
1/2 cup brown sugar
3 -4 rabbits, cut-up

Steps:

Place the rabbit pieces in a non-reactive bowl.
Mix rest of ingredients and pour over rabbit pieces.
Marinate in refrigerator at least 12 hours, turning occasionally.
Remove from marinade and pat dry.
Cold smoke in smoker at 75-85 degrees for about 2 hours.
Hot smoke for several more hours until meat is thoroughly cooked. Or place on a cookie sheet and roast at 225 degrees until done, brushing occasionally with vegetable oil to prevent drying out.
Cool and store in refrigerator wrapped in paper for up to 2 weeks.
Serve thinly sliced on crackers as an appetizer.

Nutrition Facts : Calories 313.7, Fat 10.1, SaturatedFat 3, Cholesterol 102.5, Sodium 645.1, Carbohydrate 11.5, Fiber 0.3, Sugar 9.2, Protein 36.6

CREOLE RABBIT - LOUISIANA STYLE

Creole Rabbit - Louisiana Style image

A wonderful baked rabbit recipe. Times include over night marination. Recipe can be adapted to Dutch oven cooking while camping .

Provided by Chef Shadows

Categories Rabbit

Time 10h

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs rabbit, cleaned
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/4 cup onion, chopped
3 garlic cloves, minced
2 tablespoons white vinegar
1 teaspoon browning sauce, such as Kitchen Bouquet
8 ounces canned mushrooms, drained
1 tablespoon butter or 1 tablespoon margarine, melted
1 tablespoon parsley, minced
2 tablespoons green bell peppers, minced
2 tablespoons green onions, chopped
2/3 cup dry white wine

Steps:

Dry rabbit and place in bowl.
Combine salt, black pepper, cayenne pepper, onion, garlic and vinegar.
Pour over rabbit, turning pieces to coat.
Cover bowl and marinade overnight in refrigerator.
Transfer rabbit and marinade to well-greased baking dish.
Bake in preheated 450°F oven 1 hour.
Combine remaining ingredients and pour over rabbit.
Bake 30 to 45 minutes longer, until rabbit is fork-tender.
Serve warm.

Tips:

Choose the right rabbit: Select a young, tender rabbit for the best flavor and texture. Fresh or frozen rabbit can be used, but fresh is preferred.
Prepare the rabbit: Remove any excess fat and organs from the rabbit. Cut the rabbit into serving-sized pieces, or leave it whole if desired.
Brine the rabbit (optional): Brining the rabbit in a mixture of water, salt, and sugar helps to tenderize the meat and add flavor. Brine the rabbit for at least 4 hours, or overnight.
Season the rabbit: Sprinkle the rabbit pieces with your favorite seasonings, such as salt, pepper, garlic powder, onion powder, and paprika.
Smoke the rabbit: Smoke the rabbit at a low temperature (225-250°F) for several hours, or until the internal temperature reaches 165°F. Use a smoker box filled with wood chips or pellets to add flavor to the smoke.
Baste the rabbit (optional): Baste the rabbit with a mixture of melted butter, olive oil, and your favorite seasonings during the smoking process to help keep it moist and flavorful.
Serve the rabbit: Once the rabbit is cooked, let it rest for a few minutes before serving. Serve the rabbit with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

Smoked rabbit is a delicious and versatile dish that can be enjoyed in many different ways. Whether you choose to brine, season, or baste the rabbit, the result will be a tender, flavorful dish that your family and friends will love. So next time you're looking for something new to try, give smoked rabbit a try - you won't be disappointed!