Smoked Rabbit with Herb Brine

Name: Geräuchertes Kaninchen mit Kräuterlake
Total time: 3 h
Ingredients: 18 g Nitritpökelsalz (NPS); 1000 ml Wasser; 12 g Zucker (weiß); 5 g Frischer Thymian; 5 g Frischer Rosmarin; 6 g Knoblauch (zerdrückt); 3 g Schwarzer Pfeffer (ganz)

BrineGameHot SmokingMedium3-5 hrs74-77 °C105-120 °CApple + Alder

Rabbit meat is very lean and tends to dry out quickly during cooking, making brining essential. The herb brine ensures juiciness and a delicate flavour that pairs perfectly with mild smoking wood. Smoked at moderate temperatures, the rabbit remains tender and juicy.

Ingredients(for 1 kg)

Curing salt (Prague Powder #1)18 g

Water1000 ml

White sugar12 g

Fresh thyme5 g

Fresh rosemary5 g

Garlic (crushed)6 g

Black pepper (whole)3 g

Instructions

Preparing Brine and Brining

8-12 hours

Bring water to a boil, stir in all ingredients until salt and sugar are dissolved. Allow the brine to cool completely to below 4 °C. Fully submerge the oven-ready rabbit and store in the refrigerator.

Drying

60 minutes

Remove the rabbit from the brine, rinse with cold water and thoroughly pat dry with paper towels. Allow to dry on a rack at room temperature until the surface is no longer tacky.

Smoking

2.5-3.5 hours

Preheat the smoker to 105-120 °C and add apple and alder wood chips. Place the rabbit on the rack and smoke until a core temperature of 74-77 °C is reached at the thickest part of the leg.

Pro Tip

Slide small pieces of butter under the skin of the rabbit, especially on the legs and breast, to provide the lean meat with additional moisture during smoking.

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