Jackrabbit, yes

So, I finally cooked the jackrabbit. I went with a braise on the pellet smoker. Verdict…fantastic! It was fantastic. Honestly, the prep was much easier than I expected. The flavor was outstanding. The cook management—easy. Here are a couple of pics of what it looked like.

I’ll be honest. It was so, so good. The texture was like a very tender chicken or turkey. The flavor was more like a silky roast. The recipe was simple and didn’t include anything extravagant.

Browned the rabbit just a little bit. Briefly sauteed veggies including onions, garlic, celery, carrots, potatoes, along with thyme, rosemary, and bay leaves. Included some red wine and venison stock. Then put it on the pellet smoker for about 5 hours.

Like I said, it was fantastic.