At a glance
Brine a whole rabbit for 4 to 8 hours, tie it into a compact shape, season it and drape bacon over the lean loin. Smoke it at 250°F for 2 to 3 hours until the thickest part of the hind leg reaches 160°F, then rest it and cut it into portions.
Rabbit is a lean, mild meat that is popular in European cooking and with hunters. Smoking it gives it a gentle, savory flavor, but because it has almost no fat, it can dry out quickly. A brine, a wrap of bacon and careful temperature control make all the difference.
Farmed or wild rabbit
Farmed rabbit is larger, more tender and milder. Wild rabbit is smaller, leaner and has a stronger flavor, so it benefits most from brining. Either way, the rabbit should be skinned and cleaned before you start. Butchers who sell game can usually supply farmed rabbit.
Keeping it juicy
- Brine: 4 to 8 hours in a salt and sugar brine seasons the meat and helps it hold moisture.
- Bacon: draping bacon over the loin bastes the leanest part as it cooks.
- Temperature: the USDA recommends 160°F for rabbit. Pull it as soon as the hind leg reaches temperature.
Recipe
Smoked Rabbit
- Prep
- 20 min
- Cook
- 2 hr 45 min
- Rest
- 10 min
- Total
- 3 hr 15 min plus 4 to 8 hours brining
- Makes
- 3 to 4 servings
- Smoker 250°F (121°C)
- Cook to 160°F (71°C) in the thickest part of the hind leg
- About 2 to 3 hours
Ingredients
Rabbit and brine
- 1 whole rabbit, about 2 1/2 to 3 lb (1.1 to 1.4 kg), skinned and cleaned
- 8 cups (2 liters) cold water
- 1/2 cup (120 g) kosher salt
- 1/4 cup (50 g) brown sugar
- 2 bay leaves
Rub and wrap
- 2 tbsp olive oil or melted butter
- 1 tbsp Dijon mustard
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 6 to 8 slices streaky bacon
Equipment
- Smoker
- Butcher twine
- Instant read thermometer
Method
- Dissolve the salt and sugar in the water with the bay leaves. Submerge the rabbit and refrigerate for 4 to 8 hours.
- Rinse and pat dry. Tuck the front legs under and tie the hind legs together so the rabbit is compact.
- Brush with oil and mustard, then season with the pepper, paprika, thyme and garlic powder.
- Drape the bacon slices over the back and loin, where the meat is leanest.
- Heat the smoker to 250°F (121°C) with apple, cherry or hickory.
- Smoke for 2 to 3 hours, until the thickest part of the hind leg reaches 160°F (71°C).
- Rest for 10 minutes, then cut into portions: two hind legs, two front legs and the saddle cut into two or three pieces.
Notes
- The USDA recommends cooking rabbit to 160°F (71°C).
- If the loin reaches temperature before the legs, cover it loosely with foil.
Serving smoked rabbit
Serve with a mustard cream sauce, roasted shallots and potatoes, or pull the meat from the bones for pasta, pies or rillettes. Leftovers keep for 3 to 4 days in the fridge. For more game recipes, see our smoked quail and smoked venison backstrap.
Frequently asked questions
What temperature should smoked rabbit reach?
The USDA recommends 160°F (71°C), measured in the thickest part of the hind leg.
Why is my smoked rabbit dry?
Rabbit is very lean. Brine it, cover the loin with bacon, and take it off the smoker as soon as it reaches temperature.
How long does it take to smoke a rabbit?
About 2 to 3 hours at 250°F, depending on size.
Sources: USDA: Roasting those other holiday meats.