Beer Braised Rabbit


1 whole rabbit

1 large sweet onion

1 whole garlic pod separated into cloves and peeled

1/3 cup of white wine vinegar

1 tsp of Killer Hogs Rub

1 can of beer

1 cup of vegetable broth

½ cup of chopped parsley


1.Cut rabbit into sections. Legs and quarter it down the back.

2.Rub rabbit and sear over direct Royal Oak charcoal.

3.Place rabbit in Dutch Oven with onion, garlic, wine vinegar, beer and broth.

4.Put on to smoker at 350 and cook until the rabbit is fork tender. 1-2 hours or at 160 degrees internal temp. Cook time depends on the size of the rabbit.

5.Serve over white rice or wild rice. Enjoy!

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