Rabbit meat has the tendency to get dry when smoked so you'll want to plan ahead and not skip the brining process. First bite in and you'll see that it was worth the wait.
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
Thought I'd be funny on Easter and smoke a few rabbits. Quickly turned into a favorite.
Smoking rabbits for the first time today. Did some research on here and jumping in feet first!
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
A simple buttermilk brine and a light smoke is the key to this recipe.
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
This is a surprisingly delicious way to cook rabbit. This smoked rabbit is cooked low and slow and is tender and moist.
Tender, juicy chicken-fried rabbit doused in a spicy honey sauce and green onions. What more does one need in life?
Brine is a mixture of water, salt and seasonings that tenderizes meat and infuses it with flavor. Rabbit meat has a soft, salty flavor that works well with the salt in a brine solution. In addition, the inherent dryness of rabbit meat is easily combated by brining it before you cook it.
Smoked quail with a homemade dry rub
Zajčja obara, oziroma kunčja obara je enostaven recept za slastno družinsko kosilo. Mehko, sočno meso v bogati omaki, ki je polna okusov in arom.
Może pomińmy ten aspekt królika, kiedy sobie jeszcze radośnie kicał po zielonej trawce, skupmy się raczej na jego walorach smakowych. Mięsko królicze jest delikatne, lekkostrawne i o niskiej zawart…
Barbecued rabbit is not only one of the healthiest options for the grill, but tender and delicious as well.
Not sure what to make out of your rabbit meat? You might want to try one of these 31 delicious rabbit recipes. There's roasted rabbit, stew, and more!
Well I was given a fresh rabbit from my father in law. I never cooked one of them on the BBQ before. So after consulting with friends I came up with the following recipe and method of cooking on the BBQ. I decided to cook it on the rotisserie on my Kamado Joe BBQ. Well this is a little bit of work but it’s totally worth the time and effort! Well let’s get cooking shall we! Ingredients 1 rabbit, skinned and gutted 1 pack of Bacon 1 Onion cut in quarters 2 Tbsp. kosher salt 1/4 cup white vinegar ¼ cup apple cider vinegar ¼ cup red wine vinegar 2 cup Water Fresh parsley Kosher salt Black pepper BBQ Sauce Olive Oil Rub: 1 TBSP Garlic Powder 1 TBSP Cayenne Pepper 1 Tbsp Kosher Salt ½ TBSP Paprika 1/2 TBSP Onion Powder 1 TBSP Freshly Ground Black Pepper Directions Make a brine by dissolving the kosher salt, black pepper, parsley into the vinegar. Pour the brine over the rabbit in a shallow dish and add 2 cups water if not enough water add more to cover. Let sit for at least one hour; Rabbit in brine Preheat the BBQ to 250 degrees; Remove the rabbit from brine and pat dry and remove access fat; Pat Rabbit Dry Mix together garlic powder, cayenne pepper, paprika, onion powder, kosher salt, and pepper. Brush some olive oil evenly on rabbit then season the rabbit evenly with the prepared rub and stuff with onion; Brush olive oil on Rabbit Coat evenly with rub Stuff with onion Now wrap the rabbit with a bacon weave and secure with butcher twine; Bacon weave Bacon wrapped rabbit Apply some more rub to the bacon wrapped rabbit; Place the rabbit on the rotisserie on the BBQ and add cherry wood chunk to hot coals; Place Rabbit on rotisserie After approximately two hours or until it reaches internal temp of 160 F, remove the rabbit from the rotisserie. The last 20 minutes of cook mop BBQ sauce of choice on the rabbit every 5 minutes; Check out the osom color! Basting with BBQ sauce When completed mop with more barbecue sauce and serve. Happy Grilling and Bonne Appetite!
Are you craving for a tasty rabbit jerky? Did you know that there is a homemade recipe for this? Check this blog to learn more!
Rich and hearty, this rabbit stew will warm you right up. With smoky, savory spices, this hasenpfeffer stew goes perfect with a hearty red wine.
Rabbit is lean, cheap, and delicious, but it’s such an overlooked meat in this country. I hope this amazing casserole – a favourite from Davina McCall’s childhood years in Paris – will make you think twice. The classic pomme purée recipe uses an insane amount of butter, so I’ve tweaked the quantities to deliver a similar creamy finish only using less of it. Pure indulgence, but what a joy! Bon appétit.
This slow-cooked rabbit stew has rich flavour thanks to prunes, brandy and herbs. Serve big bowls of this rabbit casserole for a true taste of autumn.
There are several versions of how this delectable, cheesy dish came to be named. Some refer to it as Welsh Rabbit, even though it contains no rabbit. Most call it Welsh Rarebit. That may have been a…
This satisfying dish, which first appeared in our December 2013 issue with David McAninch's article The World of Duck, was adapted from Lidia Bastianich's cookbook Lidia's Italy (Knopf, 2007).
Perfect light meal of salmon, spinach and walnuts.
This easy Greek rabbit stew recipe in red wine and tomato sauce is a popular dish especially in the region of Crete. If you're a hunter, you can also use hare.
Richly flavoured and wonderfully delicious, Smoked Trout makes a simple and elegant addition to any meal. Combined with steamed new potatoes, crème fraîche and creamed horseradish, then tossed with grated lemon zest, chopped scallions, parsley and chives, my friend Cory's Smoked Trout Salad is perfect as a light entrée for an outdoor summer lunch. Served with a bowl of his Chilled Pea Soup to start, there might even be a little room left for dessert. Cory's Smoked Trout Salad with Horseradish & New Potatoes Serves 4 Recipe courtesy of Jamie Oliver 1 1/2 lb new potatoes, scrubbed 1 small bunch of spring onions 1 small bunch of fresh flat-leaf parsley, leaves picked and roughly chopped 1 small bunch of fresh chives Sea salt and freshly ground black pepper 4 tbsp Greek yogurt or crème fraîche 3 tbsp good extra virgin olive oil zest and juice of 1 lemon 4 tsp creamed horseradish 14 oz lightly smoked trout Bring a pot of salted cold water to the boil. Add the potatoes and simmer until tender, about 15 minutes. Drain and leave to steam dry. When cool enough to handle, either cut them in half or squash them into a large salad bowl. Add the Greek yogurt or crème fraîche with the lemon zest and juice. Add the creamed horseradish and season to taste with salt and pepper. Throw in the parsley, chives and spring onions; tear in the smoked trout, and mix everything together. To serve, divide between four serving bowls and garnish with sprinkle of Maldon Salt and a grind of fresh cracked pepper.
The smashed woody herbs add incredible flavour to the rabbit, especially when the smoke hits it
I explained a bit about Spanish dishes based on rice on the occasion of the recipe for Rice with octopus, broad beans and artichokes, today I invite you to try another rice dish. This time with very healthy and often underrated rabbit meat and mushrooms. The recipe comes from one of the television programs hosted by Spanish chef José Andrés (I'm sure lots of you know who I'm talking about), who has been leaving for more than 20 years in the USA and who contributed largely to disseminate Spanish cuisine among Americans. At this link you can see José Andrés in action, and below you will find my description of this delicious and warming one-pot dish. Ingredients (serves 4): 1 rabbit (weight approx. 1kg) - cut into small serving pieces rabbit liver and kidneys (optional) 400 g wild edible mushrooms 1 onion 1 green bell pepper 1 garlic clove 1 bay leaf 2 ripe tomatoes pinch of saffron threads 1 teaspoon smoked paprika 1 cup bomba rice 4 cups water salt and freshly ground pepper olive oil chopped parsley or thyme Method: Heat a few tablespoons of olive oil in a frying pan. Add the rabbit pieces sprinkled with pepper and fry until golden brown on each side. Remove to a plate. Add finely chopped onion, bell pepper, unpeeled and lightly crushed with knife garlic and the bay leaf. Fry on low heat for about 20 minutes. In the meantime, grate the tomatoes. Add saffron threads (lightly crushed with your fingers) and smoked paprika. Stir and fry for maximum 1 minute (both saffron and smoked paprika should not be fried for too long, since burned give the dish a bitter taste; so almost immediately after stirring them, add the tomatoes). Add the grated tomatoes. Simmer for a few minutes (until the water from tomatoes evaporates), add cleaned and sliced (if necessary) mushrooms and fry for a few minutes. Then add the fried pieces of rabbit and after 1-2 minutes, pour the water (the rice-to-water ratio for this dish is 1:4, so if you are going to use 1 cup of rice, pour 4 cups of water). Season with salt and cook for about 10 minutes. Add the rice, and after 5 minutes, when the rice begins to swell, cover with a lid (this way, the rice will not absorb all the water and as a result you will get the rice called arroz caldoso, with a little bit of yummy broth) and cook on low heat for about 15 minutes. Before serving, sprinkle with chopped parsley or thyme. Enjoy !!!
Rabbit really benefits from slow cooking to bring the meat to perfect tenderness. Some supermarkets are now selling rabbit joints, so look out for them.
A classic French dish of rabbit and mushrooms braised with tomato and meat stock.
Not sure what to make out of your rabbit meat? You might want to try one of these 31 delicious rabbit recipes. There's roasted rabbit, stew, and more!
Have you ever tried rabbit? Here's some inspiration to try it as well as some recipes prepared by top chefs.