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Today's Challenge

Kayak
Kayak Posts: 700
in EggHead Forum
Granted, it's the 4th and all, but a quiet one for us.

Strolling through a farmers market recently, wifey spied a childhood favorite: Farm Raised Rabbit!

This fellow is about 3.5 pounds. To be 'authentic', I have to stuff & roast him whole. Right now I'm thinking to rub him up with a wet spice mix a few hours ahead, stuff, then roast at about 350 for an hour or so indirect. Maybe I'll put a carrot in his mouth.

What would you do?

Bob

New Cumberland, PA
XL with the usual accessories

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Comments

  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Sounds like a good plan!  Me?  I love rabbit but I would have to fry him and make some gravy and cathead biscuits and then proceed to eat myself into oblivion. 

    Little Rock, AR

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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    Mmmmm rabbit!   For me, nothing is better than grilled rabbit that has been quartered, rubbed with salt and pepper, allowed to rest for a few hours followed by a good soaking in a marinade consisting of a blend of yellow mustard, lots of crushed garlic and white wine.  
    Southwestern CT
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    I spatchcocked one and put some Dizzy "Game On" a few weeks ago when one was eating my wife's flowers. Turned out pretty good. 

    I usually marinade it in Allegro. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Kayak
    Kayak Posts: 700
    Wife won't eat any of the hordes in our yard. Have to go out and spend $10+/lb, plus the cost of flowers.

    Bob

    New Cumberland, PA
    XL with the usual accessories

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  • gdenby
    gdenby Posts: 6,239
    When I 1st started doing rabbit (there's a stall at the farmer's market that almost always has them) I'd do them whole, herb rub, and carrots and such in the body cavity. They were good, but very bland. Tried them covered with tandoori paste, and various mustard and nut crusts. Liked those better. More recently, I cut them into fore quarts, saddle, and hind quarters. I save the tiny fore quarters till I have enough I can confit them duck fat. The hind quarters get pretty much whatever I feel like putting on them at the moment. The saddles I've been butter-milk soaking for a couple of days w. salt and a bit of nutmeg in the milk. Then grill them w. a little butter or oil brushed on to offset the lack of fat.
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  • northGAcock
    northGAcock Posts: 15,172
    That is no way to treat Little Bunny Foo Foo!
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Kayak
    Kayak Posts: 700
    edited July 2017
    The final result:



    He spent some time under foil, then finished up uncovered. I pulled at 160, which pretty much all of it hit at the same time, including the stuffed cavity. Took a total of 2 hours, at 325-360, for this 3.5 pounder.
    Very moist, tender, and a hit with Mrs Kayak. I would do it again!

    Bob

    New Cumberland, PA
    XL with the usual accessories

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  • SciAggie
    SciAggie Posts: 6,481
    Nice. Paella would be another option. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • Theophan
    Theophan Posts: 2,654
    I haven't had rabbit since I was a kid, don't remember it very well, but I liked it.  That looks great!
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Theophan said:
    I haven't had rabbit since I was a kid, don't remember it very well, but I liked it.  That looks great!
    Didn't think about it until this post, but one of my dad's many "hare" brained schemes for making money when I was a kid was raising rabbits.  Never liked when he brought one of my rabbits in for mom to cook. 
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  • Durangler
    Durangler Posts: 1,122
    theyolksonyou said:
    Didn't think about it until this post, but one of my dad's many "hare" brained schemes for making money when I was a kid was raising rabbits.  Never liked when he brought one of my rabbits in for mom to cook. 
    Be glad your father wasn't a Falconer, bringing home 400 cockerels to raise for 8 weeks then kill bag and freeze to feed his hawks.  A yard filled with flopping dying chickens is a sight. ~LOL~
    But his Goshawk killed a bunch of Cottontails that my mother cooked and were fantastic!
    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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