Smoked Rabbit

1 - 2 roaster rabbits (3 – 6 lbs. each), fresh or thawed

Brine or Morton’s Tender Quick

Olive oil

Brine the rabbit(s); I use Morton’s Tender Quick and rub the salt into the rabbit, allowing it to sit in the refrigerator for 2 hours.  Rinse thoroughly and dry.  Coat the rabbit liberally with olive oil.  In a cold smoker, smoke for 2-4 hours.  If you use a regular smoker at 225°, cover the rabbit with bacon to keep the rabbit moist. Remove from the smoker and place in a roasting pan that is just large enough to hold the rabbit(s).  Cover; if the roasting pan is large, cover the rabbit with a piece of aluminum foil to reduce air space around the rabbit.  Bake 350° for 30 minutes, then reduce temperature to 225°.  Roast until the meat is tender.

                                                                      - Katherine Sterling (Granny) -