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Smoked Rabbit

The aroma and flavor will win over any lover of smoked meats! Made this way, smoked rabbit comes out incredibly fragrant and delicious — tender and juicy. The secret is in marinating it first and then parboiling it. This method of smoking rabbit is considered the classic one, and the smell of the finished dish is downright maddening — it's that appetizing!

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Smoked rabbit
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 % 10 g
Fats 42 % 8 g
Carbohydrates 5 % 1 g
90 kcal
GI: 0 / 0 / 0
  • The classic recipe for this meaty delicacy isn't quick or effortless — it takes some time and a bit of work. But the result more than pays you back: the meat comes out wonderfully fragrant and delicious, soft and juicy. Both adults and kids will love it! Let's get started. Here's the plan: 1. In a suitably sized container, combine the dried spices, ground black pepper, ground cloves, and mustard. Add fresh herbs too (green onion, dill, parsley, rosemary, thyme, basil — any aromatic herb works, and each lends its own note). Mix well. Wash the orange under warm water, wipe it dry, and cut it in half. Squeeze the juice into a cup, pour half of it into the spice mixture, and stir well. 2. Rinse the rabbit thoroughly under running water, pat it dry with paper towels, and rub the whole rabbit with the spice paste. Place it in a large container and pour the remaining orange juice over the top. Cover and refrigerate to marinate overnight (12 hours). 3. The next day, take the rabbit out of the marinade and transfer it to a pot. Cover it with water, add the vinegar, salt, and sugar, and bring to a boil over high heat. Lower to a moderate simmer and cook the rabbit for 20 minutes. 4. Meanwhile, get the smoker ready. 5. After 20 minutes, lift the rabbit out of the cooking liquid and let it cool a little. Dip it back into that same marinade and rub it all over with spices again. 6. Set the rabbit on the smoker rack and smoke it for 2½ hours. You don't have to stand by the smoker the whole time — go about your day, but do check on it now and then. Serve the rabbit cut into pieces, or present it whole on a large platter. It's equally good hot or cold. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Rabbit meat (sliced) - 188  kcal/100g
  • Fried rabbit - 241  kcal/100g
  • Cloves - 323  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Prepared mustard - 417  kcal/100g
  • Mustard - 417  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple cider vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Oranges - 36  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Dried spices - 240  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Fresh herbs - 41  kcal/100g

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