📝 About This Recipe
This sophisticated take on traditional charcuterie transforms lean rabbit into a succulent, deeply flavored delicacy through a meticulous wet-curing process. By submerging the meat in a spice-heavy aromatic brine, we infuse it with notes of forest floor, citrus, and peppercorn before a gentle cold smoke finishes the transformation. The result is a silky, tender meat that bridges the gap between heritage preservation and modern fine dining.
🥗 Ingredients
The Rabbit
- 2 pieces Whole Rabbit (approx. 2.5-3 lbs each, cleaned and quartered)
The Curing Brine
- 2 liters Filtered Water (cold)
- 200 grams Kosher Salt (high quality, non-iodized)
- 15 grams Pink Curing Salt #1 (essential for safety and color)
- 100 grams Brown Sugar (packed)
- 2 tablespoons Juniper Berries (lightly crushed)
- 1 tablespoon Black Peppercorns (whole)
- 4 pieces Fresh Bay Leaves (torn to release oils)
- 6 sprigs Fresh Thyme
- 4 pieces Garlic Cloves (smashed)
- 1 teaspoon Coriander Seeds (toasted)
For the Smoke & Finish
- 2 cups Applewood Chips (soaked for 30 minutes)
- 1/4 cup Extra Virgin Olive Oil (for rubbing)
👨🍳 Instructions
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1
In a large stainless steel pot, combine 1 liter of water with the kosher salt, curing salt, brown sugar, and all the aromatics (juniper, peppercorns, bay leaves, thyme, garlic, and coriander).
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2
Bring the mixture to a simmer over medium heat, stirring constantly until the salts and sugar are fully dissolved. Remove from heat immediately.
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3
Add the remaining 1 liter of cold water to the pot to help cool the brine down. Place the brine in the refrigerator until it reaches at least 40°F (4°C). Never add warm brine to raw meat.
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4
Prepare the rabbit by rinsing it under cold water and patting it dry. Place the quartered pieces into a non-reactive container (glass or food-grade plastic).
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5
Pour the chilled brine over the rabbit, ensuring all pieces are fully submerged. Use a heavy ceramic plate to weigh the meat down if necessary. Cover and refrigerate for 48 hours.
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6
After 48 hours, remove the rabbit from the brine. Discard the brine and aromatics. Rinse the rabbit thoroughly under cold running water to remove excess surface salt.
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7
Pat the rabbit pieces completely dry with paper towels. Place them on a wire rack set over a baking sheet and return to the refrigerator, uncovered, for 4-6 hours. This creates a 'pellicle' (a tacky surface) which helps the smoke adhere.
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8
Prepare your smoker for cold smoking (ideally between 80°F and 100°F). If your smoker cannot go that low, aim for the lowest possible indirect heat setting, not exceeding 150°F.
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9
Add the soaked applewood chips to the coals or smoke box. Place the rabbit pieces on the grates, ensuring they are not touching.
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10
Smoke the rabbit for 2.5 to 3 hours. You are looking for a beautiful mahogany color and a internal temperature of 155°F (68°C) if hot smoking.
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11
Remove the rabbit from the smoker and let it cool to room temperature. Lightly brush with olive oil to keep the exterior supple.
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12
Wrap the cured rabbit tightly in plastic wrap and refrigerate for at least 24 hours before serving. This 'mellowing' period allows the smoke and salt flavors to distribute evenly through the meat.
💡 Chef's Tips
Always use a digital scale for the curing salts; precision is vital for food safety and flavor balance. If the rabbit tastes too salty after curing, soak it in plain cold water for 30 minutes before drying. Don't skip the 'pellicle' drying step in the fridge; without that tacky surface, the smoke will not penetrate and the color will be blotchy. Use fruitwoods like apple, cherry, or pear; heavier woods like hickory can easily overwhelm the delicate flavor of rabbit.
🍽️ Serving Suggestions
Slice thinly and serve on a charcuterie board with pickled mustard seeds and cornichons. Pair with a crisp, dry Riesling or a light-bodied Pinot Noir to complement the smoky notes. Serve alongside a dollop of fig jam and crusty sourdough baguette. Shred the meat into a warm lentil salad with a bright lemon vinaigrette.