This is a very simple way to make smoked rabbit on the pellet grill. It gets a nice smokey flavor and stays tender.
If you have never had rabbit, it is a lean meat. It is a bit more depth of flavor than chicken, but is good in a lot of similar preparations.
Rabbit is a lean meat, so it can dry out if you aren’t careful. So, a lot of folks brine their rabbit before they smoke it.
However, I like to keep things simple. Just keep an eye on the temperature so you don’t overcook it, and you will be fine.
I also kept the seasonings simple. You can use your favorite BBQ rub or whatever spice mix you like best.
You can even add BBQ sauce to the rabbit if you like. Just apply it when the temperature of the thigh is about 145F so it has time to cook onto the meat a bit.
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We kept it as is this time and served it with some Mexican street corn and barley salad. It was tasty. The leftovers were great chopped up and tossed into the salad.
That is what I had for lunch the next week at work. It was quite tasty and so simple!
If you are looking for more rabbit ideas, my brothers have used it successfully in a lot of recipes that are traditionally prepared with chicken.
One brother likes making a rabbit version of my white chicken chili. The other used some to make a really good alternative to a chicken salad.
We have also enjoyed fried rabbit and have even done rabbit wings. It really is quite versatile!
I keep saying I am going to make a rabbit stew, but I haven’t done it yet. Let me know if that is something you would like to see.
Smoked Rabbit on the Pellet Grill
Ingredients
- 1 whole rabbit (2-3 pounds)
- 2 Tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- 4 Tablespoons apple cider vinegar optional
Instructions
- Preheat pellet grill to 250℉
- Mix together the 1 teaspoon salt, 1 teaspoon dried thyme, and ½ teaspoon ground black pepper.
- Coat the 1 whole rabbit (2-3 pounds) with 2 Tablespoons vegetable oil. Sprinkle the seasonings over it, making sure to get all sides.
- Smoke for about 2 hours, or until a meat thermometer reads 160℉ in the fattest part of the rear thigh. If desired, spritz with 4 Tablespoons apple cider vinegar every 30 minutes.
- Let rest for 5 minutes before carving and serving.
Notes
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