Rotisserie Rabbit w/ Apple Cider Brine C. Lilly Recipe The BBQ

Rabbit Feast

Let sit for at least one hour. Preheat the smoker to 200 degrees. Remove the rabbit from brine and pat dry. Whisk together equal parts garlic powder, cayenne pepper, salt, and pepper. Next, season the rabbit heavily with the prepared rub. Place the rabbit in the smoker and add hickory wood to the smoke box.

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1 cup sugar, ⅔ cup salt. Add two cups water. Heat and stir to dissolve. water. Pour brine into a medium bowl to cool it down. Adding ice will speed up the process. Add rabbit and spices to a glass or plastic bowl with a lid. 3 teaspoon thyme, 2 teaspoon rosemary, 2 Rabbit. Pour cooled brine onto rabbit.

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Location. Laramie,WY. Sep 2, 2017. #1. We found by brining the rabbit before cooking it, makes it super tasty and juicy. Use about 2 quarts of water to 2T salt and 1/4 brown sugar then whatever fresh herbs from garden. Let sit in brine for about 2 to 4 hours. Juicy even BBQd.

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Dredging and Frying. The next day make the flour dredge. Mix the dredge ingredients, blending the ramp leaves (if using) in a spice grinder to break them up into a powder, alternately, just pound them in a mortar and pestle. Preheat an oven to 300 F.

Fried Rabbit Recipe Buttermilk Fried Rabbit Recipe

Directions: Bring the water to boil in a big pot, add salt and stir until it is dissolved. Add everything except the ice water and put the lid on. Let the brine cool off for 6-8 hours until it gets a dark brown color. Pour in the ice water and mix it good. Wait for 30 min and put in the rabbits. Let them soak for 8-24 hours.

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Carefully apply the brine to the inside and outside of the rabbit, then find a safe container to store it in the refrigerator. The rabbit should stay with the brine on for 12 to 24 hours. When the brine is done setting, remove the rabbit from the refrigerator and hit it with a little bit of pepper.

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Step 1. Combine the water, fresh basil, fresh oregano, salt, sugar, crushed garlic, red-wine vinegar and red-pepper flakes in a large mixing bowl. Whisk the brine for 1 minute or until the salt is completely dissolved. Video of the Day.

Rotisserie Rabbit w/ Apple Cider Brine C. Lilly Recipe The BBQ

Add 1 cup of salt and 1 cup of sugar. Stir until the salt and sugar are dissolved. 3. Remove the pot from the heat and let it cool. 4. Once the brine has cooled, add your rabbits to the pot. Make sure that the rabbits are completely submerged in the brine. 5. Cover the pot and refrigerate it for 24 hours.

FileCottontail Rabbit.jpg Wikimedia Commons

When ready to cook, remove the meat and pat it dry with paper towels. Reserve l cup of the leftover brine and discard the rest. Heat 1/4 inch oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Dredge the meat in the flour. Working in batches, brown the meat in the hot oil. Remove the meat to a plate and set aside.

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Heat the oven to 325° F. Get out your biggest oven-ready skillet (alternatively, you can brown in a skillet and then move the rabbit to a baking dish). Mix the flour with the 2 remaining teaspoons of salt and the ground pepper in a shallow dish. Remove the rabbit from the brine and try to get most of the peppercorns off.

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Whisk together the oil, vinegar, basil, onion, salt, peppercorns, and garlic in a bowl. Transfer the marinade to a gallon-sized sealable plastic bag with the rabbit and shake to combine. Refrigerate for at least 3 hours and up to 12 hours. When ready to cook, build a charcoal fire or preheat gas grill.

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Rabbit is also known as hare, so if you see 'smoked hare' on a menu or in the store, it is the same as a smoked rabbit. Meat Prep. Preparing a rabbit ahead of time for the smoking process is important. Thankfully, it's easy to do. Clean up the rabbit meat and soak it in a brine made of vinegar and salt overnight to help make it tender.

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Build a charcoal and/or wood fire with the cooking rack 6 to 8 inches above the coals. Lightly oil the hot grate. When the temperature reaches 350°F, grill the rabbit for 20 minutes on each side.

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Instructions. Mix the buttermilk with the all the spices except the salt and flour. Coat the rabbit with the mixture and set in a covered container overnight, or at least 4 hours. When you are ready to fry, pour the oil into a large pan -- a big cast iron frying pan is ideal -- to a depth of about an inch.

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A Brine Keeps the Rabbit Moist . This recipe for fried rabbit is essentially the same as one for fried chicken: the meat is brined, dredged, and fried until crisp on the outside and juicy inside. For the brine, I use buttermilk and a mix of fresh herbs and dried spices. The mustard, paprika, and pepper add bite and a subtle smoky heat to the.

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Cover with plastic wrap and refrigerate for 1 hour. Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature. Preheat an electric smoker to 250 degrees F (120 degrees C). Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.