North America is home to more than half the world’s rabbit population. The popular small game animal has been a source of food for thousands of years, beginning with Native Americans. Today many states offer a rabbit hunting season. The meat is commonly prepared fried, roasted, slow-cooked, grilled, and braised or stewed. Whether harvested in the wild or farm-raised, rabbit meat is lean, succulent, and tender. Its taste is often compared to chicken but with a slightly more gamey, earthy flavor.
Recipe Servings: 4
Prep Time
10 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
16 minutes
Total Time
2 hours 26 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Cut the rabbit into eight pieces: four legs, two loin pieces, and two rib pieces.
- Place the pieces of rabbit in a large bowl and drizzle the oil over them.
- Sprinkle the garlic and rosemary over the meat and then stir or toss to coat the pieces.
- Season the meat with salt and pepper.
- Cover the bowl with plastic wrap and chill it in the refrigerator for at least 2 hours or up to overnight.
- Preheat the grill to medium-high heat (350–400°F).
- Grill the meat for 8–10 minutes on each side and then remove it from the heat.
- Serve immediately.
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