Rabbits are now more readily available fresh or frozen in many markets. They are domestically raised and delicately flavored. Since they are very low in fat it will be important not to allow it to dry out while cooking. In this recipe the rabbit is marinated prior to grilling/broiling.
- 1 rabbit cut into small serving pieces, rinsed and patted dry
- 3 T. olive oil
- 1 T. white wine
- 1 tsp. mustard
- dash hot sauce
- 2 T. fresh rosemary
- salt & pepper
- garnish: fresh rosemary
Whisk all of the above in a bowl and add the rabbit pieces. Stir to coat. Cover and refrigerate for at least 4 hours or more. Stir occasionally.
Remove the rabbit from the marinade. Reserve the marinade.
Place the grill at least 4 inches from the med/hot coals. Arrange the rabbit well spaced on the grill. Baste frequently with the marinade, turning to cook both sides. If it begins to brown, move to lower heat. The rabbit should be lightly brown and cooked after 15 – 20 min. It is ready if the juices run clear when pierced with a fork.
Serve garnished with fresh rosemary.