• 1 whole rabbit (sans head)
  • Olive oil
  • 3-4 strips of bacon
  • 2 tspns ground sage
  • 2 tspns ground thyme
  • 2 tspns salt
  • 2 tspns black pepper
  • 1 tspn paprika
  • 4 sprigs fresh rosemary
  • 1/8 cup table salt or 1/4 cup kosher/sea salt
  • Wood chips

  1. Boil a small amount of water with salt in it. Then add enough more water to cover rabbit and soak rabbit for a 1-3 hours.  If brining longer put in sealable bag or container and refrigerate.  You can also use this time to defrost a frozen rabbit as it brines.
  2. Rinse rabbit and pat dry.  
  3. Begin soaking wood chips.
  4. Break the back/ribs to lay the rabbit out flat on a cookie sheet or roasting pan.
  5. Puncture rabbit all over the meaty areas with a skewer or some other sharp  object to allow the juices and seasonings to penetrate the thin membrane on the outside.
  6. Pour olive oil on both sides of the rabbit and rub it in.
  7. Mix together in an old spice jar the sage, thyme, paprika, salt and pepper and then sprinkle over rabbit on both sides patting it onto the flesh.
  8. Finely chop fresh rosemary and sprinkle over both sides of the rabbit.
  9. Place pieces of raw bacon all over the back and meaty portions of the rabbit to prevent drying it out (and so that you can have bacon with your rabbit : ).
  10. Place wood chips on the grill directly over burners either in a smoke box or wrapped in tin foil with holes punched in the top and turn the grill on high on one side under the wood chips.
  11. When the grill is hot and the chips are smoking place the rabbit (still on the cookie sheet/roasting pan) on the grill on the side with the burners off (i.e. cook with indirect heat).
  12. Keep the grill between 240 and 300 degrees and rotate the pan as necessary for even cooking.  (Note: the hind legs will need more cooking than any other part because of the thickness, so start with them closest to the heat source).
  13. Timing varies.  Probably 2-4 hours depending on temperature consistency, but after an hour or so check the temp.  When you get to 155-160 degrees throughout you can turn the grill off.  
  14. Let the meat sit as the grill cools a bit and you prepare sides, etc. so that it can rest for 10 minuts or so.
  15. Cut the rabbit up, serve and enjoy.

3/4/2013 10:46:06 pm

It’s really helpful information for everyone.

6/24/2013 09:55:40 pm

I had smoked chicken, beef and pork and I had never tried smoked rabbit yet. I haven’t find this item in any of the restaurant’s menu. Thank you for sharing the recipe and the cooking method. The step by step explanation is very useful.


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10/10/2013 06:38:50 pm

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10/12/2013 05:26:37 am

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