Citrus Brine for Rabbit and Poultry
  • 1-2lb rabbit
  • 1 1/2gallons water
  • 1 1/2cup table salt
  • 3/4cup white sugar
  • 2T brown sugar
  • 2 bay leaves
  • 12 whole peppercorns
  • 2 lemons or limes
  • 1 large orange
  • 1 grapefruit
  1. Dissolve salt and sugars in the water in a large stockpot.
  2. Add rabbits (if frozen, just place frozen rabbit in a pot).
  3. Cut citrus in half and squeeze juice into the water, then add fruit halves.
  4. Add bay leaves and peppercorns.
  5. Weight the rabbits down into the brine with a dinner plate.
  6. Refrigerate for up to 3 days.
  7. 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