Grilled Marinated Rabbit With Lemon and Rosemary
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1rabbit, cut in four or eight pieces
- 4tablespoons olive oil
- Juice 1 small lemon
- 2tablespoons fresh rosemary leaves
- Freshly ground pepper to taste
- Coarse salt to taste
- Sprigs of rosemary to garnish
Nutritional analysis per serving (4 servings)
667 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 80 grams protein; 986 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
- Step 2
Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.
Private Notes
Comments
Would this recipe work baked in the oven?
I marinated for 5 hours, trimmed the flanges from 3 saddles of rabbit skewered them accordion style,(they took a bit longer to cook 2 minutes more than the rabbit).We had our gas grill on high and cooked the rabbit loins 3-4 minutes each side. We sprinkled a little garlic on too. It was wonderful! Served with skewered garden fresh okra, marinated with a lemon olive oil mixture S&P, grilled for 20 min. made tahini sauce, no parsley, added a little extra water to allow for drizzling grilled okra.
Ms. Hodgson's recipe's could stand a tad more detail.
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