Smoked Rabbit

Smoked Rabbit

https://pauliesaucerecipes.com/post/smoked-rabbit-on-the-grill-wild-game-made-delicious/

Ingredients
* 1 cup olive oil 
* 1 tablespoon dijon mustard 
* 4 fresh rosemary sprigs 
* 4 fresh oregano sprigs 
* Juice of 1 lemon 
* 2 teaspoons white wine vinegar 
* 1 whole rabbit(organs removed) 
* 1 shallot sliced 
* 4-5 garlic cloves minced(if using minced garlic use 1 heaping tablespoon)
* Salt & Pepper to taste(You can season this rabbit with lemon pepper as well)
* Optional – ½ tablespoon dried chimichurri seasoning

Directions 
* Trim any excess fat or silver skin off of the rabbit. Then run your knife along the rib cage butterflying it open
* Grab a mixing bowl so we can make our marinade 
* To a bowl add olive oil, 1 chopped rosemary sprig, 1 chopped oregano sprig, lemon juice, white wine vinegar, dijon mustard, chimichurri seasoning, salt & pepper. 
* Mix thoroughly so all ingredients are well combined 
* In a ziplock bag or deep dish tray place your rabbit.
* Dump your marinade over the top of the rabbit. Move the rabbit around so everything gets coated 
* Add in remaining oregano & rosemary whole 
* Add sliced shallots in around the whole rabbit 
* Let the rabbit marinade for at least 4 hours i recommend letting it marinade for 6
* This part is optional but i recommend moving the rabbit around every few hours 
* Remove the rabbit from the marinade and pat dry with paper towels 
* Season your rabbit with lemon pepper or salt & pepper
* Set your smoker or grill to 275 degrees(135°C). I recommend using cherry or oak wood for this cook
* Place your rabbit on your smoker 
* Spritz your rabbit with water & lemon juice every 45 minutes 
* Once your rabbit reaches an internal temperature of 160 degrees(71°C) it is done
* Let it rest for 15 minutes then carve it up 
* Eat as is or place in a taco and enjoy!