Linda is one of our 'Friendsters' on our Facebook page. She's nice (well, she seems nice, I suppose she could be a complete nutcase or a panda killer or something. We've never met her. It's the digital age after all. But really, she seems very nice.) In fact, she's so nice, she volunteered her rabbit recipe for this newsletter. Here it is:
Linda's Hopping Good BBQ Rabbit
- 1 rabbit (1 kg or a bit more), jointed into legs and shoulders, saddle and ribs, and belly
- 1 cup of olive oil
- 1/4 cup of dried oregano (or 3/4 c. fresh)
- 8 garlic cloves, minced
- Zest and juice of 2 lemons
- 1/2 cup of grainy mustard
- Salt and pepper
- Two large stems of fresh rosemary
- 1/4 cup flour
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/8 tsp. Chipotle Powder
Assemble your ingredients and admire the medieval tone of the scene before you.
Separate the meat bits... ...from the offal bits.
The Dredge on the Offal, or giblets whatever you like to call them, (it was just lungs and kidneys in this one.)
Whisk together the olive oil, oregano, garlic, lemon zest and juice, grainy mustard and pepper in a dish or Ziploc bag large enough to hold the rabbit. Mix well then add the rabbit pieces. Rub mixture over rabbit pieces and cover or seal. Put in the refrigerator to marinate for 1 hour or overnight.
Giblet fry: Rob just dredged them, and then fried them in a little bit of olive oil, they cook fast, and just need a quick little fry.
Yummy rabbit innards. Straight down the hatch.
When ready to cook, take the meat out, reserve the marinade, put it on a rack, and pat dry with paper towels. Season with salt and pepper. and place on the preheated grill (preheat to hot, turn down to medium when meat goes on).
Put the legs and shoulder on the barbecue. While they cook for 10 minutes, skewer (with metal skewer) the two pieces of belly together and put that on the BBQ. After another 10 minutes, put the saddle and ribs on. Make sure you turn the meat over every so often and baste by dipping the rosemary into the reserved marinade. The meat should be done when the saddle and ribs have been on for 15 or 20 minutes in total: check by cutting into the thickest part of the leg or shoulder: meat should still be a bit pink. Remove from heat, cover with foil on a platter, and rest for 15 minutes.