For a deeper smoky flavor, use wood chips like apple or hickory in your smoker. Ensure the rabbit is fully thawed before brining for best results. Adjust the amount of spice rub according to your personal preference.
Smoked Rabbit
-
PREP TIME10 mins
-
COOK TIME3 hrs 30 mins
-
TOTAL TIME29 hrs 40 mins
-
SERVING8 People
-
VIEWS12
Elevate your culinary repertoire with this exquisitely smoked rabbit recipe. A symphony of savory and aromatic flavors, achieved through a meticulous brining and smoking process, ensures a succulent and unforgettable dining experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate2 g
-
Cholesterol92 mg
-
Fiber0 g
-
Protein33 g
-
Saturated Fat3 g
-
Sodium1482 mg
-
Sugar0 g
-
Fat9 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Brine (5 minutes): In a large bowl, whisk together the water, apple cider vinegar, dry white wine, kosher salt, black pepper, onion powder, and garlic powder until the salt is dissolved. Place the rabbit in a 1-gallon plastic resealable bag. Pour the brine over the rabbit, ensuring it is fully submerged. Seal the bag, lay flat, and refrigerate for 24 hours.
02
StepCraft the Spice Rub (5 minutes): In a small bowl, combine the remaining kosher salt, black pepper, paprika, onion powder, garlic powder, dried oregano, and dried parsley flakes. Stir until evenly combined.
03
StepPrepare the Rabbit (15 minutes): Remove the rabbit from the brine and discard the brine. Rinse the rabbit thoroughly under cold water and pat it completely dry with paper towels. Generously spread the spice rub over all surfaces of the rabbit, ensuring even coverage. Wrap the rabbit tightly in plastic wrap and refrigerate for 1 hour.
04
StepTemper the Rabbit (1 hour): Remove the rabbit from the refrigerator 1 hour before placing it on the smoker. This allows the meat to come to room temperature, promoting more even cooking.
05
StepPreheat the Smoker (15 minutes): Preheat an electric smoker to 250 degrees F (120 degrees C). Ensure the smoker is clean and ready to maintain a consistent temperature.
06
StepSmoke the Rabbit (3 hours 30 minutes): Place the rabbit directly on the smoker grate. Smoke for 2 1/2 hours, then wrap the rabbit snugly in aluminum foil. Continue to smoke for an additional 1 hour, or until the rabbit is tender and reaches an internal temperature of 160 degrees F (71 degrees C).
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Celine Herzog
Jun 17, 2025The instructions were clear and easy to follow, even for a novice smoker like me. I'll definitely be making this again!
Sandrine Konopelski
Jun 6, 2025I followed the recipe exactly, and it turned out perfectly. The spice rub is well-balanced and complements the smoky flavor beautifully.
Ariane Hilll
Jun 3, 2025This recipe was fantastic! The brining step is crucial; the rabbit was incredibly moist and flavorful.