Rabbit with Honey, Rosemary and Wheat Beer
Jérôme Ferrer — The Cuisine of Greater Montreal. Total time: 30 to 60 minutes. Difficulty: Easy. Chef's Note: You could cook the marinated rabbit in a skillet instead of on the grill. Sommelier: Semi-dry white wine such as Val Caudalies 2010, Vidal, Quebec.
⏱️ Prep: 20 min🍳 Cook: 15 min
Ingredients
| 1 | rabbit, cut into 6 pieces | |
| 2 sprigs | fresh rosemary, chopped | |
| 6 Tbsp. | 90 ml | honey |
| 1 tsp. | 5 ml | chili paste |
| 1 drizzle | olive oil | |
| 3 | cloves of garlic, chopped | |
| — | salt and pepper | |
| 1 341 ml | bottle of white beer (wheat beer) |
Instructions
- In a large bowl, combine the rosemary and honey.
- Stir fry the chili paste in a saucepan with a little olive oil, then add the rosemary and honey.
- Add the chopped garlic.
- Season the rabbit pieces with salt and pepper and toss with the honey mixture.
- Pour on the beer and marinate for about an hour in the refrigerator.
- Remove the rabbit pieces. Reduce the marinade in a small saucepan to a syrupy consistency (at least 5 minutes).
- Cook the rabbit pieces on the barbecue grill at high temperature, turning to grill on all sides and brushing with the marinade (12-15 minutes).
- Serve with grilled vegetables and a tossed salad.