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Posted by on 25 Jun 2011 in Bradley Smoker | 0 comments

Bradley Smoked Rabbit Leg with Warm Lentil Salad

Bradley Smoked Rabbit Leg with Warm Lentil Salad

Things don’t always go to plan writes Sandra Tate … Despite good intentions we have yet to build a weatherproof shelter for our Bradley Smoker, and though sunshine was prophesied, rain arrived to stop play… Wimbledon is, after all, in progress, so it was to be expected. And so this newsletter is about how to smoke rabbit AND save it from disaster. To begin I boiled a litre of water and scalded some fresh herbs (rosemary, thyme, winter savory) from the garden together with a crushed clove of garlic. I mixed this with 75g salt and 25g soft brown sugar to make a brine and allowed it to cool completely. I immersed the rabbits in this in a tight fitting container for an hour, then rinsed and dried them, pushing the herbs and garlic into the stomach cavity. As you can see, it was bright (and breezy) when I set about organising the Bradley. I loaded the stack with plenty of applewood bisquettes and got the cabinet up to...

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