Lunch anyone?

[knitterbookbinder]

(03-26-2012 01:36 PM)NWoBHM Wrote:  

(03-26-2012 01:25 PM)knitterbookbinder Wrote:  It's quite nice, actually: I have a wonderful recipe for marinated and BBQ rabbit, if you'd like to try it....

Yes Please Knitterbookbinder post away - although buying Rabbit these days is getting harder and harder - in the good old days they would hang outside butchers shops, but now you need some special license - crazy!!

It's a special-order item at the high-end butcher shop here, and painfully expensive, sadly.

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

the zest and juice of 2 lemons

1/2 cup of grainy mustard

Ground pepper

Salt
Two large stems of fresh rosemary

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.

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.

----

And this marinade is great using a butterflied leg of lamb too.