A smoker is needed for this recipe and while any smoking wood is suitable, apple, peach, pecan or hickory will provide a subtle sweet flavour.

Recipe Tags:

Smoker: 2-1/2 to 3-1/2 hours

Preparation Time:

Serves: 4

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Ingredients

  • 1 whole Ontario Rabbit (about 3 to 3-1/2 lbs/1.5 to 1.75 kg)
  • Salt and freshly ground black pepper to taste
  • 1 head Ontario Greenhouse Boston Lettuce 
  • 1/2 cup (125 mL) julienned Ontario Carrot
  • 1/2 cup (125 mL) julienned Ontario Daikon Radish
  • 1/2 cup (125 mL) thinly sliced, Ontario Red Onion
  • 1/2 cup (125 mL) julienned Ontario Greenhouse Cucumber
  • 2 green onions, thinly sliced
  • 1 Ontario Apple (such as Honey Crisp), thinly sliced and julienned 
  • 1 cup (250 mL) Ontario Bean Sprouts
  • 1/2 cup (125 mL) chopped fresh Ontario Cilantro
  • 2 tbsp (25 mL) peanuts, crushed     
  • 1/4 cup (50 mL) hoisin sauce or soy sauce
  • 1/4 cup (50 mL) Sriracha hot sauce

Instructions

Heat smoker according to manufacturer’s instructions to 235°F to 250°F (113°C to 120°C). 

Season rabbit with salt and pepper. Smoke for 2-1/2 to 3-1/2 hours until rabbit reaches an internal temperature of 185°F (85°C).

Remove rabbit from smoker and rest 10 minutes. Remove meat from bones and shred into bite-size pieces. 

Top lettuce leaves with smoked rabbit, carrot, daikon, red onion, cucumber, green onion, apple, beans sprouts, cilantro and peanuts. Roll up. Serve with hoisin and Sriracha sauces for dipping.

Nutritional information

  • PROTEIN: 36 grams
  • FAT: 12 grams
  • CARBOHYDRATE: 23 grams
  • CALORIES: 348
  • FIBRE: 3 grams
  • SODIUM: 640 mg