Smoked Rabbit


Slow Cooked Smoked Rabbit over Applewood. This delicious venison recipe has a rich flavor prepared with the barbecue smoker.

smoked rabbit

Smoked rabbit is a versatile game of meat that can be prepared in ways ranging from baked to braised. However, our favorite method is slow, low cooking over wood fire and smoke. Offers a rich, intense flavor that takes barbecue smoking to a new level.

Rabbit is lean meat, which makes it rich in protein and flavor. However, this lack of fat can become a problem without the right meat preparation or cooking approach. Get it right, however, and you’ll have a plate of the best smoked venison available.

Learn how to cut and cure meat before slow smoking to preserve as much flavor and moisture as possible. So roast rabbit.

smoked rabbit in portions and served with tomato sauce and wine

How to buy rabbit for roasting?

However, the rabbit is not an everyday sight in the supermarket. Therefore, it is important to know & therefore look out for when purchasing, including:

  1. Think where you buy from. Point out a note to grocers/butchers to get the freshest possible meat. In some cases there are also rabbit farms.
  2. Think of the price. This type of meat doesn’t come cheap, so prepare to pay a little more for it.
  3. Raw rabbit isn’t always easy to find, so YOU ​​MAY order it in advance. It is rarely found in supermarkets.
  4. Rabbit is also known as a hare. Also, if you see “smoked rabbit” on a menu or in the store, it’s the same as smoked rabbit.

Meat preparation

It is important to raise a rabbit in advance for the smoking process. Thanks, it’s easy to do. Clean the rabbit meat and soak it in a brine of vinegar and salt overnight to soften it. Add some flavor to your favorite dry batter after curing.

The best wood for roasting rabbits

The best wood for roasting rabbits is applewood. However, any type of fruitwood will work well. Avoid using mesquite or hickory as they carry a strong smoky flavor that will overpower the natural flavor of the meat.

Times and temperatures

Smoke your rabbit meat at 107-120°C(225-250°F) for 1 hour. The internal temperature of the meat must be 71°C before serving.

The smoking process takes about an hour. The time depends on the size of the rabbit and the temperature of your smoker. Low and slow is the goal here!

What to serve with smoked rabbit

Rabbit pairs well with many side dishes such as baked potatoes, grilled vegetables or a simple salad, and pairs well with white wines such as Sauvignon Blanc and Chardonnay. It’s a great addition to any outdoor or backyard BBQ.

Frequently Asked Questions

How does smoked rabbit taste?

Smoked rabbit tastes similar to smoked chicken with a spicier flavor. It’s also much lighter than beef.

What is the best seasoning for smoked rabbit?

The best spices for smoked rabbit are paprika powder, onion powder, garlic powder, black pepper, chili powder, and cumin. You can also use apple cider vinegar, Worcestershire sauce, or BBQ sauce to add more flavor.

Smoked rabbit

Slow Cooked Smoked Rabbit over Applewood. This delicious venison recipe has a rich flavor prepared with the barbecue smoker.
Great Plato Course
American cuisine , BBQ
Preparation time 10 minutes
Cooking time 1 hour
8 hours alone
Total time 9 hours 10 minutes


  • Salzheimer
  • Apple wood


Saline solution

  • 5 liters of water
  • 1 cup sugar
  • 1 cup of salt

Dry massage

  • 2 table spoons of kosher salt
  • 2 tablespoons garlic powder
  • 4 tea spoons of white pepper
  • 3 teaspoons onion powder
  • 2 tea spoons of dried oregano
  • 2 tea spoons dried basil
  • 2 tea spoons dried thyme


  • Remove excess fat from the trimmed rabbit and rinse with cold water. Pat dry with baking paper.
  • Pour the ingredients for the brine solution into the brine bucket. Stir until the sugar and salt have dissolved.
  • Place the rabbit portions in the bucket. Cover and place in the fridge overnight.
  • Take the rabbit from the salt lake. Rinse and dry.
  • On a small tattoo, combine dry dressing ingredients. Use a fork to remove or mash any lumps that form.
  • Apply dry batter to the rabbit, brushing generously on all sides and working into the folds of the cracks along the surface of the meat.
  • Turn on smoker at 107°C(225°F).
  • Once the desired cooking temperature has been reached, place the rabbit pieces on the smoke roast. Close the lid and cook until the internal temperature is 71°C, about 1 hour.
  • Remove smoker and let rest for 10 minutes. Serve and enjoy immediately.

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