Tender BBQ Jackrabbit Legs (South Dakota Style) | Arteflame

Introduction

There is something deeply primal and satisfying about cooking wild game over a live wood fire. When you bite into these BBQ Jackrabbit Legs, you are greeted with a smoky char that gives way to rich, dark meat, perfectly balanced by a tangy, molasses-heavy sauce. It brings back memories of cool autumn evenings on the plains, where the food is hearty and the fire provides the comfort. It’s the kind of meal that demands to be eaten with your hands, savoring every sticky, savory bite as the scent of hardwood smoke lingers in the air.

Why This Is a Game Changer

Jackrabbit has a reputation for being tough, but this recipe changes the narrative completely. The secret lies in the South Dakota style BBQ sauce—a thick, ketchup-and-molasses blend that caramelizes beautifully on the grill. I love this dish because it respects the animal; the buttermilk brine ensures tenderness, while the Arteflame’s dual-zone heat allows you to sear and slow-cook without juggling multiple pans. It turns a humble field ingredient into a gourmet backyard feast that is both rustic and refined.

Secrets for Tender Meat

• Patience is key: Do not rush the slow-cook phase on the cooler zone; low and slow prevents the meat from seizing up and becoming chewy.
• Baste frequently: Layering the sauce creates a protective barrier that seals in moisture and builds a complex flavor crust.
• Monitor the sear: Wild game is exceptionally lean. Sear quickly over high heat just to lock in juices, then immediately move to the cooler edge to finish.

Simple Swaps

If you don’t have access to wild game, domestic rabbit or even chicken leg quarters work wonderfully with this technique. For a less sweet sauce profile, you can swap the molasses for honey or maple syrup.

Ingredients

For the Jackrabbit

• 4 wild jackrabbit legs (hind legs are best for meat yield)
• 2 cups buttermilk (for brine)
• 2 tbsp kosher salt
• 1 tbsp cracked black pepper
• 2 tbsp olive oil or melted bacon fat

South Dakota BBQ Sauce

• 1 cup ketchup
• 1/2 cup molasses
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar, packed
• 1 tbsp Worcestershire sauce
• 1 tsp liquid smoke (optional, if not using wood fuel)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for heat)

Instructions

Step 1: Brine and Prep the Meat

1. At least 12 hours before grilling, place the jackrabbit legs in a glass bowl or heavy-duty ziplock bag.
2. Pour the buttermilk over the legs, ensuring they are fully submerged. This step is crucial for breaking down the tough muscle fibers and removing any 'gamey' flavor.
3. Refrigerate overnight. When ready to cook, remove legs, rinse deeply with cold water, and pat thoroughly dry with paper towels.
4. Season liberally with salt and pepper, then brush with olive oil or bacon fat.

Step 2: Prepare the Arteflame Grill

1. Build a fire in the center of your Arteflame grill using hardwood (oak or hickory works well with wild game).
2. Allow the grill to burn down until the center cooktop reaches searing temperature (over 400°F) and the outer edges are cooler (around 250°F - 300°F).
3. Lightly oil the cooktop surface to ensure a non-stick searing zone.

Step 3: Sear the Rabbit

1. Place the seasoned jackrabbit legs directly onto the hottest part of the cooktop ring (near the center).
2. Sear for about 3-4 minutes per side until a rich, golden-brown crust forms. Do not cook them through at this stage; you only want to seal in the juices and develop flavor.
3. Move the legs to the cooler, outer edge of the flat top.

Step 4: Slow Cook and Sauce

1. While the meat is on the cooler zone, mix all the BBQ sauce ingredients in a small cast-iron sauce pot and place it on the grill to warm up and thicken slightly.
2. Brush the rabbit legs generously with the warm BBQ sauce.
3. Continue to cook on the cooler zone, turning and basting every 5-10 minutes. The goal is to bring the internal temperature up slowly to about 160°F. This process should take 20-30 minutes depending on the size of the legs.
4. Remove from the grill, brush with one final layer of sauce, and let rest for 10 minutes before serving.

Tips

Working with wild game like jackrabbit presents a unique set of culinary challenges that differ vastly from store-bought rabbit or chicken. Because jackrabbits are athletes of the animal kingdom, they have very little fat. To combat dryness, do not skip the buttermilk brine; the enzymes and acidity are essential for tenderizing the meat. Additionally, if your jackrabbit is particularly large or old, consider par-boiling or braising the legs for 30 minutes before finishing them on the Arteflame. This hybrid cooking method ensures tenderness while still giving you that grilled flavor profile. Always use a meat thermometer, as wild game can go from perfectly cooked to dry in a matter of minutes. Basting frequently with the sugary BBQ sauce not only adds flavor but creates a protective glaze that helps retain moisture.

Variations

While the South Dakota molasses-based sauce is a classic, jackrabbit is a versatile meat that pairs well with various flavor profiles. You can easily adapt this recipe to suit your palate or whatever ingredients you have on hand. Here are a few distinct variations to try on your Arteflame:

• Spicy Chipotle: Replace the molasses with honey and add 2 tbsp of adobo sauce and chopped chipotle peppers for a smoky, spicy kick.
• Herb & Garlic: Skip the BBQ sauce entirely. Marinate in olive oil, fresh rosemary, thyme, and crushed garlic, then serve with a squeeze of charred lemon.
• Bacon-Wrapped: For extra fat and flavor, wrap each leg in thin-cut bacon before grilling. The bacon fat will render into the rabbit meat, keeping it moist.
• Mustard Glaze: Swap the red BBQ base for a Carolina-style mustard sauce using yellow mustard, vinegar, and brown sugar.
• Beer Braise: Instead of basting, place a cast iron skillet on the grill with dark beer and onions, and finish the seared legs in the liquid.

Best pairings

To balance the lean, rich flavor of the wild game and the tangy sweetness of the BBQ sauce, you need sides that offer texture and comfort. Starchy sides work exceptionally well to soak up the extra sauce. Since you are already cooking on the Arteflame, try to utilize the flat top for your sides as well. The communal nature of the grill makes it easy to prepare the entire meal outside without running back to the kitchen.

• Grilled Cornbread: Slice pieces of cornbread and toast them in butter on the flat top until crispy.
• Charred Corn on the Cob: Grill corn in the husk, then peel and roll in chili lime butter.
• Vinegar Slaw: A crisp, acidic coleslaw cuts through the richness of the molasses sauce perfectly.
• Smashed Potatoes: Boil small potatoes, smash them flat, and fry them crisp on the Arteflame griddle with rosemary.

Conclusion

Grilling South Dakota Style BBQ Jackrabbit Legs on the Arteflame is more than just preparing a meal; it is a nod to traditional plains cooking and sustainable eating. By harvesting wild game and preparing it over an open wood fire, you connect with the ingredients in a primal and satisfying way. The Arteflame’s ability to provide high-heat searing alongside controlled slow cooking makes it the perfect tool for tricky meats like jackrabbit. Whether you are a seasoned hunter or an adventurous foodie, this recipe promises a meal that is smoky, tender, and deeply satisfying.