RabbitIngredients:
4 pieces of Rabbit (thigh or saddle) each approx 100 grams (4 ounces) - Wiped Dry
2 Onions (Medium)
2 Tablspoons Dry English Mustard (approx 30ml)
2 Teaspoons Oil (approx 10ml)
Season to your taste with Salt, Pepper, Worcester Sauce
Method:
Score the meat with the point of a sharp knife
Mix the oil, mustard and Worcester sauce then rub onto the meat covering the whole surface and into the score marks
Peel and thinly slice the onions, seasoning with a little salt/pepper
Place the onions in the drip try
Place the rack over this and put the rabbit pieces onto it
Smoke to taste - We recommend Pecan or Bourbon Soaked Oak wood chips
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