Smoked rabbit

The classic recipe for cooking this meat delicacy does not differ in the simplicity and speed of cooking - you will have to spend time and make some effort. But an excellent result will reward you for all your efforts - the meat turns out to be incredibly fragrant, delicious - soft, juicy. Both adults and children will like it!

Let's start cooking. Here's what we're going to do:

1. In a suitable-sized container, pour dry spices, ground black pepper, ground cloves, and mustard. We also add herbs (green onions, dill, parsley, rosemary, thyme, basil - you can choose any fragrant herb and each will give its own flavor). Mix everything well. I wash the orange under warm water, then wipe it with a towel and cut it in half. Squeeze the juice out of the orange into a cup and pour half of it into a container with spices, mix well.

2. Thoroughly wash the rabbit under running water, then dry it with paper towels, and then rub the carcass with the prepared spicy mixture. We put the rabbit in a large container, pour the remaining orange juice on top. Cover the container with a lid and put it to marinate in the refrigerator for the whole night (12 hours).

3. The next day, we remove the rabbit from the marinade and put it in a saucepan. Fill the rabbit with water, into which we add vinegar and pour salt and granulated sugar. Bring the liquid to a boil over high heat, then reduce the heat to moderate and cook the rabbit for 20 minutes.

4. At this time, we prepare the smokehouse.

5. When 20 minutes have passed, we take the rabbit out of the broth, let it cool down a little. Next, we put the rabbit in the same marinade again, rub it with spices on all sides.

6. We put the rabbit on the grill of the smokehouse and cook it for 2.5 hours. In principle, it is not necessary to sit next to the smokehouse all this time - you can go about your business. But it is necessary to monitor, from time to time, approaching the unit, of course.

We serve the rabbit on the table, cut into pieces, or you can serve it on a large platter entirely. Such a rabbit is equally delicious both cold and hot.

Bon appetit!