Smoke rabbit recipe please

[ladysown]

Looking at smoking a rabbit on the weekend.

Hubsters is looking for a tried and true recipe.
Nothing "hot" as I can't handle heat.

But should you have tips, tricks, ideas for us to try that would be excellent.

 

[eco2pia]

I don't have a recipe but I once (probably 15 years ago) had smoked skinless chicken breast. It was excellent, and I think I would do rabbit exactly the same way if I were going to try.

The method I used was to use a charcoal barbecuer and to soak some herbal tea which you then put on your hot coals right when you put your chicken on the grill. Then you covered the whole grill in foil and tightly closed everything up. So it half smoked and half steamed. It seemed like a weird recipe, but it made the tenderest, most flavorful, skinless, boneless chicken breast I've ever eaten in my life. It was excellent. I poked around on the internet and there are many tea smoked chicken breast recipes, but I didn't see the specific one that I used.

 

[ladysown]

how curious.... I like tea!

 

[Chaos]

I need to cull a doe that is about 18 months old, had 2 litters. Any recipe suggestions for moist slow cook that will tenderize, with seasoning to either compliment or mask any off
flavors that an older rabbit might have?

 

[Alaska Satin]

I need to cull a doe that is about 18 months old, had 2 litters. Any recipe suggestions for moist slow cook that will tenderize, with seasoning to either compliment or mask any off
flavors that an older rabbit might have?

18 months isn't what I'd consider especially old, and I would not expect any difference in flavor. She'll probably have more fat and be a little harder to skin, given that and the fact that the hide will be thicker and connective tissue stronger than in an 8-week-old fryer.

Pressure cooking is always my go-to when I have doubts about toughness (as in a 4-year-old buck). Pressure canning is even better! But if you aren't going to can it, letting it rest in the refrigerator for 2-3 days - I leave them in a pot of water on the bottom shelf - will go a long way to making it more tender when you do cook it.

We like Montreal Steak Seasoning on pretty much everything.

 

[Rabbit Warren Man]

18 months isn't what I'd consider especially old, and I would not expect any difference in flavor. She'll probably have more fat and be a little harder to skin, given that and the fact that the hide will be thicker and connective tissue stronger than in an 8-week-old fryer.

Pressure cooking is always my go-to when I have doubts about toughness (as in a 4-year-old buck). Pressure canning is even better! But if you aren't going to can it, letting it rest in the refrigerator for 2-3 days - I leave them in a pot of water on the bottom shelf - will go a long way to making it more tender when you do cook it.

We like Montreal Steak Seasoning on pretty much everything.

I agree 100% , I pressure can older rabbits, then debone .
Once deboned I take the meat chunks roll them in flour then egg wash then crumbs or back in the flour (either workers well) Then fry in hot oil to brown the coating and season when it comes out of the hot oil.
This will be the best fried rabbit ever!

 

[dlynn]

I need to cull a doe that is about 18 months old, had 2 litters. Any recipe suggestions for moist slow cook that will tenderize, with seasoning to either compliment or mask any off
flavors that an older rabbit might have?

I have never noticed any "off" flavor. When I did some much older does I tried boning them and ground for sausage patties, then made soup from the bones. Always let rest a few days to let rigor pass. ( Not for sausage ) I soak in salt water . I like to piece all my rabbits into hind quarters, back straps, front legs and ribs. Belly flaps, kidneys and fat surrounding them, and heart are frozen right aways and later ground for sausage patties.Spines are turned into big batch of broth that's canned. Brown them in hot oven then pressure cook. I used to pressure cook all my rabbit but we've learned we like flavor and texture better browned in a little fat then slow roasted in 320* oven in covered dutch oven. We like bay leaf, allspice, onion and either fresh thyme or rosemary. Even my 2 year olds were tender. Do several at a time. Then turn into many different meals. Delicious warmed in frying pan in a little butter. I pull hind quarters out before they're tender but still holding together well and warm them with barbecue on grill (The only way we've had grilled rabbit not dry and tough) Pull off bones for sandwiches...Backstraps frozen raw for breaded tenders in oven or stir fries.

 

[dlynn]

I have never noticed any "off" flavor. When I did some much older does I tried boning them and ground for sausage patties, then made soup from the bones. Always let rest a few days to let rigor pass. ( Not for sausage ) I soak in salt water . I like to piece all my rabbits into hind quarters, back straps, front legs and ribs. Belly flaps, kidneys and fat surrounding them, and heart are frozen right aways and later ground for sausage patties.Spines are turned into big batch of broth that's canned. Brown them in hot oven then pressure cook. I used to pressure cook all my rabbit but we've learned we like flavor and texture better browned in a little fat then slow roasted in 320* oven in covered dutch oven. We like bay leaf, allspice, onion and either fresh thyme or rosemary. Even my 2 year olds were tender. Do several at a time. Then turn into many different meals. Delicious warmed in frying pan in a little butter. I pull hind quarters out before they're tender but still holding together well and warm them with barbecue on grill (The only way we've had grilled rabbit not dry and tough) Pull off bones for sandwiches...Backstraps frozen raw for breaded tenders in oven or stir fries.

I have never noticed any "off" flavor. When I did some much older does I tried boning them and ground for sausage patties, then made soup from the bones. Always let rest a few days to let rigor pass. ( Not for sausage ) I soak in salt water . I like to piece all my rabbits into hind quarters, back straps, front legs and ribs. Belly flaps, kidneys and fat surrounding them, and heart are frozen right aways and later ground for sausage patties.Spines are turned into big batch of broth that's canned. Brown them in hot oven then pressure cook. I used to pressure cook all my rabbit but we've learned we like flavor and texture better browned in a little fat then slow roasted in 320* oven in covered dutch oven. We like bay leaf, allspice, onion and either fresh thyme or rosemary. Even my 2 year olds were tender. Do several at a time. Then turn into many different meals. Delicious warmed in frying pan in a little butter. I pull hind quarters out before they're tender but still holding together well and warm them with barbecue on grill (The only way we've had grilled rabbit not dry and tough) Pull off bones for sandwiches...Backstraps frozen raw for breaded tenders in oven or stir fries.

Sorry typo.. hind quarters pulled out WHEN tender but still holding together well.

 

[Skai]

I need to cull a doe that is about 18 months old, had 2 litters. Any recipe suggestions for moist slow cook that will tenderize, with seasoning to either compliment or mask any off
flavors that an older rabbit might have?

Take the meat off the bones, grind it up with the liver, some salt, pepper, sage and, optionally a pinch of red pepper. Make into patties and freeze between pieces of wax paper. The best breakfast sausage ever. Then make bone broth with the carcass.

 

[TamiPac]

I have never noticed any "off" flavor. When I did some much older does I tried boning them and ground for sausage patties, then made soup from the bones. Always let rest a few days to let rigor pass. ( Not for sausage ) I soak in salt water . I like to piece all my rabbits into hind quarters, back straps, front legs and ribs. Belly flaps, kidneys and fat surrounding them, and heart are frozen right aways and later ground for sausage patties.Spines are turned into big batch of broth that's canned. Brown them in hot oven then pressure cook. I used to pressure cook all my rabbit but we've learned we like flavor and texture better browned in a little fat then slow roasted in 320* oven in covered dutch oven. We like bay leaf, allspice, onion and either fresh thyme or rosemary. Even my 2 year olds were tender. Do several at a time. Then turn into many different meals. Delicious warmed in frying pan in a little butter. I pull hind quarters out before they're tender but still holding together well and warm them with barbecue on grill (The only way we've had grilled rabbit not dry and tough) Pull off bones for sandwiches...Backstraps frozen raw for breaded tenders in oven or stir fries.

Thank you for this! I am doing a big butchering session this weekend and this is absolutely going to happen.