Rabbit is not commonly found at restaurants, but it is growing in popularity among health enthusiasts, as it is a lean meat low in saturated fat. Three ounces of rabbit meat has 175 calories and 7 g of fat. It can be cut up, and placed in stews and soups. Rabbit can also be smoked using a smoker and wood chips.
Shoot or trap a wild rabbit. You can also purchase a rabbit from a local farm or butcher shop.
Rinse the rabbit off with water.
Fill a large pail with water and add 1 cup of salt for every 2 liters of water.
Place the rabbit in the bucket, and let it soak overnight.
Rinse off the rabbit with water, and then dry it off with a paper towel.
Sprinkle your preferred seasonings onto the rabbit. Salt, pepper, garlic powder and garlic salt are popular choices.
Lay several pieces of uncooked bacon on top of the rabbit. Hold the bacon in place using tooth picks - this helps add moisture and flavor to the rabbit meat.
Add hickory wood chips to your smoker. Other types of wood chips can also be used.
Place the rabbit onto the smoker and let it cook for 4 hours or until it reaches an internal temperature of 160 degrees F.
If you cut your rabbit into pieces you will speed up the cooking time.
If you shot the rabbit. make sure you remove any of the bullet fragments before cooking it.