Rabbits were a special treat for Big Bob Gibson, and even more than hunting them, he enjoyed cooking them. His favorite recipes included rabbit stew, Brunswick stew, and smoked rabbit with white sauce. Sometimes he would let the assigned pitman of the day cook the rabbits in whatever way he wanted to. A cook truly knew he was accepted when Big Bob would just toss his kill on the stainless-steel table and say, “Cook ’em,” with no further instruction. The following is a “cook ’em” recipe.
Recipe information
Yield
serves 6 to 8
Ingredients
Apple Cider Brine
Basting Sauce
Preparation
Step 1
Combine the brine ingredients in a small bowl or resealable plastic bag. Add the rabbit pieces, cover or seal, and refrigerate for 6 to 12 hours.
Step 2
Combine the basting sauce ingredients in a small nonreactive pan and mix well. Place over medium heat until the mixture is warm. Remove from the heat.
Step 3
Build a charcoal and/or wood fire with the cooking rack 6 to 8 inches above the coals. Lightly oil the hot grate. When the temperature reaches 350°F, grill the rabbit for 20 minutes on each side, or until the internal temperature reaches 160 degrees. Baste the rabbit liberally with the basting sauce as it grills. Cut the whole rabbit into quarters before serving.
pitmaster’s tip
Step 4
Cooking “bone-in” lean meats such as rabbit directly over high heat is tricky. High heat will dry the outside meat before the inside meat is cooked through. When cooking lean bone-in cuts, remember to raise the cooking grate above the fire or switch to an indirect cooking method. Also, all lean meat needs protection from the flame, the easiest being an oil-based marinade or baste.
Cooking Method
Step 5
Direct heat
