Smoked Rabbit

1. 1

   Place the rabbit pieces in a non-reactive bowl.

2. 2

   Mix rest of ingredients and pour over rabbit pieces.

3. 3

   Marinate in refrigerator at least 12 hours, turning occasionally.

4. 4

   Remove from marinade and pat dry.

5. 5

   Cold smoke in smoker at 75-85 degrees for about 2 hours.

6. 6

   Hot smoke for several more hours until meat is thoroughly cooked. Or place on a cookie sheet and roast at 225 degrees until done, brushing occasionally with vegetable oil to prevent drying out.

7. 7

   Cool and store in refrigerator wrapped in paper for up to 2 weeks.

8. 8

   Serve thinly sliced on crackers as an appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.