Smoked Rabbit

Name: Smoked Rabbit
Ingredients: 1 1/2 cups red wine; 1/4 olive oil; 1 tablespoon salt; 6 garlic cloves, minced; grated rind from 1/2 lemon; 1 tablespoon black pepper; 2 tablespoons onion powder; 1/2 cup brown sugar; 3 -4 rabbits, cut-up

9 ingredients

8 steps

Ingredients

1 1/2 cups red wine
1/4 olive oil
1 tablespoon salt
6 garlic cloves, minced
grated rind from 1/2 lemon
1 tablespoon black pepper
2 tablespoons onion powder
1/2 cup brown sugar
3 -4 rabbits, cut-up

Directions

1

Place the rabbit pieces in a non-reactive bowl.
2

Mix rest of ingredients and pour over rabbit pieces.
3

Marinate in refrigerator at least 12 hours, turning occasionally.
4

Remove from marinade and pat dry.
5

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

Cool and store in refrigerator wrapped in paper for up to 2 weeks.
8

Serve thinly sliced on crackers as an appetizer.