Grilled rabbit
Grilled rabbit this summer, anyone?
I got the rabbit from Highland Farm. No, they are not the cottontails running around in my backyard.
The coyote has been after them.
Ingredient:
1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon
4 cloves garlic
1 teaspoon fine sea salt
ground black pepper
2 tablespoons honey
1 sprig fresh rosemary
1 sprig fresh thyme
10 juniper berries
1 sprig sage
1 (about 3 pounds) young rabbit, cut into 6 or 8 pieces
Method:
This is probably the easiest recipe you’ll make this summer in terms of barbecuing.
Throw everything into a blender (not the rabbit meat).
Pour the marinade into a ziplock bag or a container with the rabbit meat.
Leave it in the fridge for 1-3 days.
When it’s time for barbecue, throw it on the grill on low heat.
Might take about 1 1/2 to two hours for the meat to soften.
Served with caramelized onion with thyme and mashed potatoes.
Rabbit, onion and potatoes
Enjoy and let me know how yours turns out.
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