Author Topic: Rabbit  (Read 1223 times)

Offline Necrum

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« on: December 28, 2013, 01:55:08 am »
I hope everyone is having a good festive season.

Mine has been good and  included the delivery of a freshly prepared rabbit.  A mate breeds them.

With my new found love of smoking, my first instinct is to pop it in the Bradley  and see how it goes.

But knowing it is a very lean meat I'm a little concerned about it being to dry. So I've been looking for a recipe to give me some ideas but they appear to be few and far between.

Has anyone given rabbit a go? Are there any tips on temp and time?

I was thinking that maybe some water in the drip try might help?

Any assistance is greatly appreciated.

Andrew Mack

Offline Tenpoint5

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Re: Rabbit
« Reply #1 on: December 28, 2013, 03:25:14 am »
I'm thinking draping it with Bacon at a minimum. Then cooking until the Thigh meat is 148 degrees then rest under a foil tent for 15-20 minutes.
Bacon is the Crack Cocaine of the Food World.

Be careful about calling yourself and EXPERT! An ex is a has-been, and a spurt is a drip under pressure!

Offline ragweed

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Re: Rabbit
« Reply #2 on: December 28, 2013, 06:31:52 am »
I'm with 10.5.  I'd put some sort of rub on it, like Jan's, wrap it in bacon and cook it "low and slow" to his 148* F.  Rabbit should be like smoke/cooking skinless chicken breasts, I would think.