Grilled Garlic and Herb Rabbit
The rabbit can be served with grilled vegetables, white beans, or a green salad. It pairs nicely with a glass of dry white wine, like Jay D's Blanc du Bois from Landry Vineyards.
Ingredients
| 1 pc | rabbit (3- to 4-pound), cut into 8 pieces | |
| 8 sprigs | fresh thyme, leaves picked | |
| 4 sprigs | fresh rosemary, leaves picked | |
| 4 cloves | garlic, peeled | |
| 0.5 cup | 120 ml | extra-virgin olive oil |
| 1 pc | lemon, zested and juiced | |
| 1 teaspoon | 5 ml | honey |
| 0.5 teaspoon | 2.5 ml | kosher salt |
| 0.5 teaspoon | 2.5 ml | ground black pepper |
| Š½Š° Š¾ŠŗŠ¾ | Garnish: fresh rosemary sprigs, fresh thyme sprigs |
Instructions
- In a large bowl or gallon-size resealable bag, place the rabbit pieces.
- In the work bowl of a food processor or the container of a blender, combine the thyme, rosemary, garlic, oil, lemon zest and juice, and honey; process until smooth. Pour the marinade over the rabbit; cover and refrigerate for at least 1 hour.
- Preheat the grill to medium-high heat (350Ā° to 400Ā°).
- Remove the rabbit from the marinade, and sprinkle with salt and pepper. Reserve the marinade. Grill the rabbit legs for 10 minutes, turning occasionally. Add the loin and ribs; grill 20 minutes more, continuing to turn all pieces occasionally and brushing with the reserved marinade. Garnish with rosemary and thyme, if desired.