View Full Version : squirrel or rabbit

09-12-2013, 05:47 PM
anybody ever smoke one of these varmints......cause they is gonna die soon....sick of them digging up stuff they ain't suppose to be in.....i have pellet gun, i know how to clean 'em but just can't find a way to make the wife like eatin 'em

figured this was as good any place to put this, since these rodent cousins are ruining my garden.......:frusty::censored2:

09-12-2013, 07:17 PM
I like either one fried with smashed taters & milk gravy, creamed corn, and biscuits.

Mmmmm :Drool2::Drool2:

09-12-2013, 08:08 PM
:whathesaid: gooooooood eatin

09-12-2013, 08:36 PM
Rabbit and dumplings ain't too bad either.

Schmokin Party
09-12-2013, 09:14 PM
Been a long time since I had it, but it is great eating. Enjoy!

09-13-2013, 07:57 AM
Rabbit backstrap is some of the best tasting meat you will ever eat. Although, it is generally accepted that you don't eat wild rabbit before the first hard freeze.

09-13-2013, 09:51 PM
I wouldn't smoke 'em, bu I've had some moghty fine squirrel stew.

09-14-2013, 09:32 AM
Rabbit pot pie is awesome. Squirrel fried like Jim said is top notch. Let us know how ya fix em.

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Short One
09-14-2013, 10:50 AM
Been thinking on this for a while. My :twocents: is, season up or brine overnight, wrap with bacon, give them a good rest in the smoker for an hour or two. Take them out ,wrap in foil or put in a D.O. with liquids, spices and veggies if wanted and continue cooking in foil or covered oven until tender. Like I said, Just My :twocents:. Just make sure your season for taking wild game is open and you do it legally. And make a gravy with the drippings in the D.O. if wanted.

09-14-2013, 12:50 PM
all good ideas!!

i was thinking of the brine thing and doing a rabbit like i do a chicken, on the weber, indirect heat, but no skin to protect the meat concerns me, bacon wrapped....hmm or maybe some pork /sheep caul fat??

i could alway grind them up and make sausage, you add pork and can make sausage out of anything....even geese (blech!!)