Smoke Brothers Guild
Smoked Rabbit with Mustard-Herb Glaze
FreeRabbitAmericanWild_gameIntermediate

Smoked Rabbit with Mustard-Herb Glaze

A whole rabbit brined and smoked hot enough to render its light fat, then glazed with grainy mustard, honey, and thyme.

275°F2hServes 3
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Ingredients

3servings
  • 2.5-3 lb whole rabbit, dressed
  • 1/4 cup kosher salt (brine)
  • 2 tbsp brown sugar (brine)
  • 2 bay leaves
  • 3 tbsp grainy Dijon mustard
  • 2 tbsp honey
  • 1 tbsp fresh thyme leaves
  • 1 tsp black pepper
  • 2 tbsp olive oil

Method

    Prep

  1. 1.Brine

    Dissolve salt, sugar, and bay leaves in 6 cups cold water. Brine the rabbit 4 hours refrigerated.

  2. 2.Rinse and rub

    Rinse and pat dry. Coat with olive oil and pepper.

    3. Smoke

  3. 3.Smoke

    Smoke at 275°F over apple and cherry to internal 155°F, ~1.5 hours.

    4. Rest

  4. 4.Glaze and finish

    Mix mustard, honey, and thyme. Brush over the rabbit. Cook 10 more minutes to 165°F. Rest 10 minutes before jointing.

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