Easy Rabbit Recipe

Make 2011 the year you spice things up in the kitchen–why not start with this easy and delicious grilled rabbit recipe. We whipped this one up for our Christmas Day dinner. The secret is in the marinade. Tuck the rabbit meat into a ziploc or resealable container and set it aside for a several hours to let all the goodness soak in.

We’ve adapted a recipe that we found in Adam Perry Lang’s book BBQ 25. He called for chicken, but we substituted rabbit to great success. Rabbit is a great source or protein and is naturally low in sodium. While it has a reputation of tasting “gamey” we found that with a nice marinade the meat was interesting in flavor (much more lively than chicken) while not tasting too exotic that it might not be suitable for guests.

This meal involves some planning. It’s great for entertaining since most of the messy work takes place hours before your guests would arrive.

Whole rabbit, cleaned and cut into leg, thigh, and breast (3 lbs).
4 cloves garlic, crushed
2 tablespoons minced rosemary
1 tablespoon salt

1 tsp. pepper
1/2 cup olive oil

Basting Liquid
1/2 cup olive oil
Juice of 1 large lemon
1 tsp salt
2 cloves garlic
2 tablespoons honey

In the morning toss rabbit and marinade in a ziploc. Mix around until all rabbit is nicely coated. Place in fridge for at least 3 hours.


When you are ready to cook. Heat grill or oven to 350. Roast until rabbit reaches 170 or cooked to your taste. Estimated time about 60 minutes. Baste repeatedly with basting mixture by brushing rabbit. Enjoy! A 3 lb rabbit will serve about 4 people. We served with wild rice, lentils will also work nicely.

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About Nicole Feliciano

Nicole Feliciano is the Founder & Editor of Momtrends. Prior to launching Momtrends, she was a fashion executive at Ralph Lauren. Now her mission is bringing style to fashion-starved moms everywhere. Nicole is a lifestyle expert, spokesperson and lover of all things social media. Follow her on twitter @momtrends
  • I have only eaten rabbit once and I have never cooked it, but your recipe sounds really lovely. I know I can get rabbit at our local butcher so perhaps I will be brave and give this one a try! Thank you for hosting Nicole, and a Very Happy New Year to you and yours!