PDA

View Full Version : Rotisserie Rabbit w/ Apple Cider Brine - C. Lilly Recipe


Pig Daddy
04-06-2013, 08:20 AM
Strolling my local grocer's frozen section, I stumbled upon a deep freezer of frozen rabbit. I've not eaten rabbit before, but happened to recall that "Big Bob Gibson's BBQ Book" had a recipe for it, so I thought I'd give it a try.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3911_zps2499e9f0.jpg

I was a bit surprised to see that this product was "OF CHINA," heck, by my place rabbits are in full abundance. Just seems odd they'd be imported, but the price was right.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3914_zpsf667ca0f.jpg

Here's a pic of what it looked like out of the package and thawed. Looks like I got one with a broken leg. :shock:

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3929_zps21b839bd.jpg

Now onto the preparation....

I bought this book several years back and have not been disappointed by any of the recipes. It's definately a great resource. As mentioned above, contained within this book is a recipe for "Grilled Rabbit with Apple Cider Brine." But because I received a rotisserie set-up for Christmas, rather than grill it, I decided to rotisserie it.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3976_zps6b126689.jpg

For the brine, Lilly's recipe calls for equal parts water and apple cider vinegar, kosher salt, sugar, black pepper, thyme, garlic, all spice berries and bay leaf. After assembling the ingredients, I brined it in the fridge for 6 hours.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3951_zps7d05a08b.jpg

After the 6 hours, I gave it a quick rinse and tied the legs to keep them from flopping as they turn. Here's what it looked like.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3978_zpsd2c34b2c.jpg

Since getting my Backwoods, I rarely use my Chargriller Outlaw and was contemplating selling it. But now that I have a rotisserie, I've decided to keep it. :thumb: Below are some pics of my set up for this cook.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3985_zps985c9f9d.jpg

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3997_zps8a229337.jpg

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN4007_zps27efb891.jpg

While cooking and waiting, I found some semi-decent tomatos at the grocer's and made a tomato salad using red onion, seas salt, black pepper, olive oil, balsamic, fresh mozzarella and some basil.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3935_zps26fc4a21.jpg

Lilly's recipe also calls for basting the rabbit with a basting sauce consiting of his soy marinade, fresh lemon juice, dijon and butter. Real good stuff.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN3963_zps122d6be1.jpg

After about 20 minutes, I began basting.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN4009_zps7718f43e.jpg

And continued basting until the internal temp. of the rabbit reached 160*.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN4028_zps5350861f.jpg

After letting it rest a few minutes, I sliced it up and served it with a rosemary and butter roll and my tomato salad. Overall, I'd say this cook was a huge success. Knowing exactly how close to get the fuel source to the meat is a little tricky when using a rotisserie. But, I'm figuring it out. The rabbit came out super moist and was not gamey at all. It tasted real good. Lilly's recipe calls for brining up to 12 hours, I did 6 feeling this was more than enough time as the Apple Cider Vinegar is prominent in taste. Thanks for looking.

http://i1239.photobucket.com/albums/ff508/gebackyardbbq/DSCN4047_zpsaf464724.jpg

CharredApron
04-06-2013, 08:25 AM
Looks hopping good to me! I love rabbit.

plakers
04-06-2013, 09:26 AM
Wabbit, that's some good looking wrascallie wrabbit. I really like the look of that tomato salad too. I'm going to have to give that a try.

code3rrt
04-06-2013, 09:34 AM
Good looking food right there! I'd love to try any of that......yummmmm!

KC

garzanium
04-06-2013, 09:36 AM
yummy.that is a bit weird its from china..but boy do i love the price! great looking plate,thanks for posting.

Bonewagon
04-06-2013, 10:12 AM
Never had rabbit, but yours looks good. :thumb:

Bludawg
04-06-2013, 11:43 AM
SHhh Be Verwe Verwe quiet WE BBQIN Wabbit Hahhaha. I deep fry it like Chicken or roast it with root veggies I might have to try that next time. Here Wittle Bunny Wabbit Come out Come out where ever you is.... Dam I love Elmer Fudd.

Phubar
04-06-2013, 11:46 AM
Phabulous!:thumb:

Sunra
04-06-2013, 01:39 PM
Nice

buttburnersbbq
04-06-2013, 03:00 PM
Duck season!

Freddy j
04-06-2013, 03:06 PM
SHhh Be Verwe Verwe quiet WE BBQIN Wabbit Hahhaha. I deep fry it like Chicken or roast it with root veggies I might have to try that next time. Here Wittle Bunny Wabbit Come out Come out where ever you is.... Dam I love Elmer Fudd.

Too funn bd.

Great thread, awesome cook!

mbshop
04-06-2013, 03:59 PM
nice. the cg is a great rotiss machine. the rabbit looks great. i have eaten rabbit before with no issues but then a ways back i had an issue and can no longer mentally eat rabbit. kinda the pits really.

HeSmellsLikeSmoke
04-06-2013, 04:09 PM
I've never eaten rabbit since my dad cooked up my pet rabbit and tried to get me to eat it when I was a little kid, but this thread has me seriously reconsidering. :biggrin1:

charrederhead
04-06-2013, 05:12 PM
And that salad looks damn good too!

Big George's BBQ
04-06-2013, 05:24 PM
Looks good I like rabbit

Titch
04-06-2013, 05:24 PM
I don't like Rabbit,but I would have a go at that,looks very nice.

Just BS
04-06-2013, 07:00 PM
Looks tastey!

TIMMAY
04-06-2013, 07:25 PM
That looks great!! I love rabbit. Its not nearly as gamey tasting as squirrel. Rabbits are easier to clean than squirrel too when you can get em in your back yard.