Yield: 3 – 4 servings
Marinating the rabbit neutralizes the flavor as well as tenderizes the meat.
- 1 rabbit, cut up
- 1 can beer
- ¼ can chopped onion
- ¼ teaspoon nutmeg
- ¼ teaspoon paprika
- Salt and pepper
- 3 tablespoons butter, melted
Rinse the rabbit and place in a glass dish or heavy-duty plastic bag. Combine remaining ingredients except butter and pour over rabbit. Marinate for 3 – 4 hours in refrigerator, turning every hour. Remove rabbit pieces from marinade and place on smoker grid. Brush pieces liberally with melted butter.
Charcoal: Use 5 pounds charcoal, 3 quarts hot water, 1 – 2 wood sticks and smoke 1 – 2 hours.
Electric: Use 3 quarts hot water, 1 – 2 wood sticks and smoke 1 – 2 hours.