If you’re looking to turn wild game into a backyard BBQ masterpiece, this Smoked Rabbit on the Grill – Wild Game Made Delicious delivers tender meat, deep smoky flavor, and rustic charm in every bite.
This Smoked Rabbit recipe transforms lean wild game into a flavorful, tender dish that’s perfect for backyard BBQ lovers. The rabbit is seasoned with a bold dry rub, then slow-smoked over hardwood until juicy and fall-off-the-bone tender. Whether you’re using a pellet grill, offset smoker, or charcoal setup, this method brings out the best in rabbit with a deep smoky profile and crispy skin. Making Smoked Rabbit on the Grill is a wild game recipe that’s simple, satisfying, and sure to impress your guests.
Feeds 2-4 people
Prep time 4-6 hours
Cook time 90 minutes
Why This Smoked Rabbit Recipe Works
The Herb-Infused Marinade Adds Depth and Moisture: This recipe starts with a flavorful marinade built from olive oil, lemon juice, Dijon mustard, white wine vinegar, and fresh herbs like rosemary and oregano. These ingredients not only tenderize the rabbit but also infuse it with earthy, citrusy flavor. Since rabbit is a lean meat, the oil-based marinade helps lock in moisture, making the final result juicy—not dry or chewy.
Low-and-Slow Smoking Preserves Tenderness: Cooking the rabbit low and slow at 275°F (135°C) allows the muscle fibers to break down gently, preserving the meat’s tenderness. This method gives the smoke time to penetrate without drying out the meat, resulting in a texture that’s both soft and slightly crisp around the edges. It’s the ideal technique for lean wild game like smoked rabbit on the grill.
Spritzing Enhances Both Flavor and Texture: By spritzing the rabbit with a mix of water and lemon juice every 45 minutes, you’re adding subtle layers of acidity that brighten the flavor and keep the meat moist throughout the cook. This extra step ensures the rabbit doesn’t dry out and gives the skin a light glaze that crisps up beautifully on the grill.
Versatility in Serving Makes It Crowd-Pleasing: One of the best parts of smoked rabbit on the grill is how versatile it is. You can serve it sliced on a platter, shred it for tacos, or even toss it into wild game pasta dishes. That flexibility makes it a perfect centerpiece for backyard BBQs, holiday meals, or wild game feasts—appealing to both adventurous eaters and traditional BBQ fans.
Ingredients
- 1 whole rabbit (organs removed)
- 1 cup olive oil
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 2 teaspoons white wine vinegar
- 4 fresh rosemary sprigs (divided)
- 4 fresh oregano sprigs (divided)
- 1 shallot, thinly sliced
- Salt & pepper to taste (or use lemon pepper for extra zing)
- Optional: ½ tablespoon dried chimichurri seasoning
Rabbit Marinade
Prep the Rabbit: To begin, trim off any excess fat or silver skin from the rabbit. Next, carefully run your knife along the rib cage to butterfly it open. This will help it lay flat for even cooking on the smoker.
Make the Marinade: Now, grab a mixing bowl to prepare the marinade. Combine the olive oil, juice of 1 lemon, white wine vinegar, Dijon mustard, 1 chopped rosemary sprig, 1 chopped oregano sprig, optional chimichurri seasoning, and a generous pinch of salt and pepper.
Marinate the Rabbit: Place the rabbit in a large ziplock bag or deep dish tray. Then, pour the marinade over the top. Move the rabbit around to ensure it’s fully coated. Add the remaining whole rosemary and oregano sprigs, along with the sliced shallots, to the bag or tray. For the best flavor, let the rabbit marinate for at least 4 hours—though 6 hours is ideal.
Pro tip: Move or flip the rabbit occasionally to evenly distribute the marinade.
Cooking Process
Prepare for Smoking: After marinating, remove the rabbit and pat it dry with paper towels. Season it lightly with salt and pepper or go bold with lemon pepper seasoning.
Fire Up the Smoker: Set your smoker or grill to 275°F (135°C). For this recipe, cherry or oak wood works beautifully to enhance the flavor of the rabbit.
Smoke the Rabbit: Place the rabbit directly on the smoker grates. To keep it moist, spritz it with a mix of water and lemon juice every 45 minutes throughout the cook.
Check for Doneness: Smoke the rabbit until it reaches an internal temperature of 160°F(71°C)
Serve and Enjoy: Slice the rabbit and serve it as-is, or take it up a notch by adding it to tacos, wraps, or a hearty wild game platter like smoked rabbit on the grill – wild game made delicious.
If you are looking for another wild game recipe check out my Grilled Venison Rack
My grilled Scup/porgy recipe is a summer classic as well
Smoked Rabbit on the Grill – Wild Game Made Delicious
This Smoked Rabbit recipe transforms lean wild game into a flavorful, tender dish that’s perfect for backyard BBQ lovers. The rabbit is seasoned with a bold dry rub, then slow-smoked over hardwood until juicy and fall-off-the-bone tender. Whether you're using a pellet grill, offset smoker, or charcoal setup, this method brings out the best in rabbit with a deep smoky profile and crispy skin. It's a wild game recipe that’s simple, satisfying, and sure to impress your guests.
Ingredients
- 1 whole rabbit (organs removed)
- 1 cup olive oil
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- 2 teaspoons white wine vinegar
- 4 fresh rosemary sprigs (divided)
- 4 fresh oregano sprigs (divided)
- 1 shallot, thinly sliced
- Salt & pepper to taste (or use lemon pepper for extra zing)
- Optional: ½ tablespoon dried chimichurri seasoning
Instructions
Prep the Rabbit: To begin, trim off any excess fat or silver skin from the rabbit. Next, carefully run your knife along the rib cage to butterfly it open. This will help it lay flat for even cooking on the smoker.
Make the Marinade: Now, grab a mixing bowl to prepare the marinade. Combine the olive oil, juice of 1 lemon, white wine vinegar, Dijon mustard, 1 chopped rosemary sprig, 1 chopped oregano sprig, optional chimichurri seasoning, and a generous pinch of salt and pepper.
Marinate the Rabbit: Place the rabbit in a large ziplock bag or deep dish tray. Then, pour the marinade over the top. Move the rabbit around to ensure it's fully coated. Add the remaining whole rosemary and oregano sprigs, along with the sliced shallots, to the bag or tray. For the best flavor, let the rabbit marinate for at least 4 hours—though 6 hours is ideal. Pro tip: Move or flip the rabbit occasionally to evenly distribute the marinade.
Prepare for Smoking: After marinating, remove the rabbit and pat it dry with paper towels. Season it lightly with salt and pepper or go bold with lemon pepper seasoning.
Fire Up the Smoker: Set your smoker or grill to 275°F (135°C). For this recipe, cherry or oak wood works beautifully to enhance the flavor of the rabbit.
Smoke the Rabbit: Place the rabbit directly on the smoker grates. To keep it moist, spritz it with a mix of water and lemon juice every 45 minutes throughout the cook.
Check for Doneness: Smoke the rabbit until it reaches an internal temperature of 160°F
Serve and Enjoy: Slice the rabbit and serve it as-is, or take it up a notch by adding it to tacos, wraps, or a hearty wild game platter.
Notes
The Herb-Infused Marinade Adds Depth and Moisture: This recipe starts with a flavorful marinade built from olive oil, lemon juice, Dijon mustard, white wine vinegar, and fresh herbs like rosemary and oregano. These ingredients not only tenderize the rabbit but also infuse it with earthy, citrusy flavor. Since rabbit is a lean meat, the oil-based marinade helps lock in moisture, making the final result juicy—not dry or chewy.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 400Trans Fat: 0gCholesterol: 105mgSodium: 420mgSugar: 1gProtein: 25g