Ingredients
- 1-2 lb rabbit
- 1 1/2 gallons water
- 1 1/2 cup table salt
- 3/4 cup white sugar
- 2 T brown sugar
- 2 bay leaves
- 12 whole peppercorns
- 2 lemons or limes
- 1 large orange
- 1 grapefruit
Servings:
Units:
Instructions
- Dissolve salt and sugars in the water in a large stockpot.
- Add rabbits (if frozen, just place frozen rabbit in a pot).
- Cut citrus in half and squeeze juice into the water, then add fruit halves.
- Add bay leaves and peppercorns.
- Weight the rabbits down into the brine with a dinner plate.
- Refrigerate for up to 3 days.
- When ready to cook, rinse the rabbit and pat dry with paper towels.
Recipe Notes
Use brined rabbit for your favorite recipe; meat will be very tender. Also a good brine for poultry!
From 1001 Ways to Cook a Rabbit by Bob Whitman
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