Waiter, There's a Hare on My Plate!

Started by ChileRelleno, July 02, 2018, 12:04:07 AM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

ChileRelleno

Okay, so it's a rabbit.
I picked up a nice farm raised rabbit the other day and today cooked it up for my son and I.

I dry brined it for about 4 hours
Seasoned inside and out with Cajun Spice
Stuffed with fresh herbs, green onion, garlic and butter
Wrapped in bacon and added more Cajun spice







Fired up the smoker to 275° +/- with hickory and smoked it for about an hour and half and a IT of 165°
It came out super moist and flavorful, the herbs and garlic infused it very well.





No money shot, we ate it right off the cutting board.

Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."

swill88

That's got to be delicious!  Bacon!

Is there any food that doesn't taste better with added pork fat? Don't think so.

Keep 'em coming!

Steve

philaroman

Mmmm...  BACON!!!

ChileRelleno

Quote from: swill88 on July 02, 2018, 12:39:49 AM
That's got to be delicious!  Bacon!

Is there any food that doesn't taste better with added pork fat? Don't think so.

Keep 'em coming!

Steve
And super lean rabbit benefits from the bacon's fat,  mmmm nice and moist.
Ragnar Benson:
"Never, under any circumstances, ever become a refugee.
Die if you must, but die on your home turf with your face to the wind, not in some stinking hellhole 2,000 kilometers away, among people you neither know nor care about."