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Smoked rabbit

 
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tahir



Joined: 28 Oct 2004
Posts: 44104
Location: Essex
PostPosted: Wed Mar 01, 06 6:15 pm    Post subject: Smoked rabbit  Reply with quote    

The missus was talking to someone about ferreting the other day and someone told her of a man they knew that smokes his rabbits, anyone ever heard of smoked rabbit before?

Treacodactyl
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Wed Mar 01, 06 6:47 pm    Post subject: Reply with quote    

As in smokes the warren so the bunnies run into nets or do you mean smoked rabbit meat?

tahir



Joined: 28 Oct 2004
Posts: 44104
Location: Essex
PostPosted: Wed Mar 01, 06 6:48 pm    Post subject: Reply with quote    

Smoked rabbit meat

Treacodactyl
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Joined: 28 Oct 2004
Posts: 25697
Location: Jumping on the bandwagon of opportunism
PostPosted: Wed Mar 01, 06 6:56 pm    Post subject: Reply with quote    

In my Keith Erlandson smoking book there is a recipe that mentions smoking rabbit. Take a skinned rabbit soak in salt water for 3 hours and then 90% brine then cold smoked for 24 hours.

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Wed Mar 01, 06 7:10 pm    Post subject: Reply with quote    

I know it's not the same, but I had smoked pigeon breast from a stall on our farmers' market. Wasn't too impressed to tell the truth, although that particular smokehouse does tend towards the vulcanised.

Lozzie



Joined: 25 May 2005
Posts: 2595

PostPosted: Wed Mar 01, 06 7:11 pm    Post subject: Reply with quote    

Found an Aussie recepie -

" Assuming you have a Rabbit, cut it into 7 pieces (2 front and 2 rear legs and hips, body cut into 3 pieces = 7)

Now place in fridge overnight in a salty water solution to tenderise and remove game flavour - not essential.

Next marinate the 7 pieces in Soy sauce for one hour - Not the sweet type.

Remove from marinade, drain and give a liberal coating of oil for the Smoker.

Now your Rabbit is ready to smoke."

tahir



Joined: 28 Oct 2004
Posts: 44104
Location: Essex
PostPosted: Wed Mar 01, 06 7:26 pm    Post subject: Reply with quote    

Well once I set my trap...

Gervase



Joined: 17 Nov 2004
Posts: 8655

PostPosted: Wed Mar 01, 06 8:02 pm    Post subject: Reply with quote    

I've had smoked coypu, and that was delicious. I shouldn't imagine rabbit would be much different. This was hot-smoked, so it cooked in the smoke, rather than cold-smoked.

dougal



Joined: 15 Jan 2005
Posts: 7184
Location: South Kent
PostPosted: Wed Mar 01, 06 8:18 pm    Post subject: Reply with quote    

I think that chicken, duck, pigeon, etc would normally be hot smoked (ie cooked in the smoke) and eaten without further cooking...
I'm not sure I fancy raw, albeit (cold) smoked, rabbit.

Since it can be tough meat, I'd expect that the american technique of BBQ smoking, which seems to be prolonged hot-ish (90C?) smoking over water (giving steam and so preventing drying out), might be appropriate.

But to paraphrase Hannah Glasse, "First catch your rabbit"...

Treacodactyl
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Joined: 28 Oct 2004
Posts: 25697
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PostPosted: Wed Mar 01, 06 8:44 pm    Post subject: Reply with quote    

The cold smoked recipe uses the rabbit in a pie where it is then cooked, I assume it would be moister than a hot smoked bunny.

dpack



Joined: 02 Jul 2005
Posts: 34003
Location: yes
PostPosted: Sat Mar 18, 06 6:23 pm    Post subject: Reply with quote    

it works with hare so it should with bunny

Bunnykiller



Joined: 04 May 2005
Posts: 56
Location: Brixham S.Devon
PostPosted: Sun Mar 19, 06 10:36 pm    Post subject: Reply with quote    

Well just tried smoking a bunny ...it dont work as the bugger kept going out ...will stick to golden v i think

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