Name: Smoked Rabbit
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Water - ¾ cup; Apple cider vinegar - ½ cup; Dry white wine - ¼ cup; Kosher salt - 1 tablespoon; Fresh ground black pepper - 1 teaspoon; Onion Powder - 1 teaspoon; Garlic powder - 1 teaspoon; Whole rabbit - 1 (3 pound); Kosher salt - 1 tablespoon; Freshly ground black pepper - ½ tablespoon; Paprika - ½ teaspoon; Onion Powder - ½ teaspoon; Garlic powder - ½ teaspoon; Dried oregano - ½ teaspoon; Dried parsley flakes - ½ teaspoon

Ingredients for - Smoked Rabbit

1. Water ¾ cup

2. Apple cider vinegar ½ cup

3. Dry white wine ¼ cup

4. Kosher salt 1 tablespoon

5. Fresh ground black pepper 1 teaspoon

6. Onion Powder 1 teaspoon

7. Garlic powder 1 teaspoon

8. Whole rabbit 1 (3 pound)

9. Kosher salt 1 tablespoon

10. Freshly ground black pepper ½ tablespoon

11. Paprika ½ teaspoon

12. Onion Powder ½ teaspoon

13. Garlic powder ½ teaspoon

14. Dried oregano ½ teaspoon

15. Dried parsley flakes ½ teaspoon

How to cook deliciously - Smoked Rabbit

1 . Stage

Whisk water, apple cider vinegar, wine, salt, pepper, onion powder, and garlic powder together for the brine. Place rabbit in a 1-gallon plastic resealable bag. Pour brine over the rabbit and seal. Lay flat and refrigerate for 24 hours.

2 . Stage

Combine salt, pepper, paprika, onion powder, garlic powder, oregano, and parsley flakes in a small bowl. Stir until evenly combined.

3 . Stage

Remove rabbit from brine and discard brine. Rinse rabbit thoroughly and pat dry with paper towels. Spread the rub over all surfaces of the rabbit. Cover with plastic wrap and refrigerate for 1 hour.

4 . Stage

Remove rabbit from refrigerator 1 hour before placing on the smoker to allow meat to come to room temperature.

5 . Stage

Preheat an electric smoker to 250 degrees F (120 degrees C).

6 . Stage

Smoke rabbit for 2 1/2 hours. Wrap in aluminum foil and smoke until tender, about 1 hour more.