Extreme Grilling: Rabbit

by Emily Matchar, Posted Jun 13th 2008 @ 2:01PM

Put all thoughts of Bambi's Thumper out of your head: it's time to talk about rabbit. Inspired by iFoods online video of how to skin a rabbit (not for the squeamish. Or maybe the squeamish are the ones who need to take the hardest look?), I've decided to do a rundown of rabbit grilling recipes. Skinning your own is not necessary, though fresh rabbit can be a bit difficult to find. If you don't have a local butcher (I've also found it at Whole Foods in the past), you can order it online at D'Artagnan.

With a deep, gamey flavor, rabbit meat is relatively low fat and can be tough. This makes rabbit stews and braises especially popular, but, for summer, grilling is also an option provided you take steps to get the meat nice and tender.

Expert Village has a marvelous video series on how to deal with rabbit (once it's skinned, of course!), from carving to seasoning to barbecuing.

Rabbit Hunting Online has some great tips, and a whole page of recipes, including one for grilled rabbit that suggests and overnight soak in salted water to tenderize. I think I'll skip the recipe for rabbit McNuggets!

Here, a British magazine offers more rabbit recipes, including grilled rabbit legs marinated in orange juice with garlic and paprika.

Star Chefs has five rabbit recipes with suggested wine pairings. The grilled rabbit over radicchio looks especially tempting for an outdoor summer supper.

Another option is rabbit sausage. Check out this recipe, from the chef at KO Prime in Boston, incorporating diced apple, sage and pork belly. Here's another recipe, for Italian rabbit sausage with vinegar, which calls for white wine, balsamic vinegar, pancetta and two pounds of fresh rabbit legs.

Of course you could just buy sausages as well (dealing with hog casings on hot summer day can be a bit much, no?). D'Artagnan sells them online, as does Marx Foods. Try grilling them and serving with crispy new potatoes and sauerkraut, finishing with a simple blackberry and cream parfait.

Filed Under: Ingredients, How To, Methods
Tags: barbecue, barbecuing, grill, grilling, meat, rabbit, sausage, summer

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Reader comments (Page 1 of 1)

6-13-2008 @4:34PM Numb said... Mmmm... I could win a lifetime supply of goods from any culinary purveyor - it would be D'artagnan. Everything of theirs that I have tried has been incredible - and most of what I haven't still looks and sounds incredible.
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6-13-2008 @5:26PM ninjadude said... You should be ashamed to post this blog entry. Rabbits are not a meat source, should not be "consumed" for any reason in modern society. It's horrible. I suppose you eat horse meat as well? Please remove this disgusting blog entry.
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6-13-2008 @6:17PM JMForester said... ninjadude- Rabbits have been a meat source worldwide for many millenia and they taste great, are low fat, and healthy. Horses too. You may not care for it or for some reason it may bother you, but the majority of the rest of the world disagrees. They are consumed every day, all over the world, in modern society. Sorry, but shame isn't a part of eating rabbits, or any other type of meat and there's nothing horrible about it. Unless they are overcooked or prepared poorly. If this post offends you then you might want to consider not reading Slashfood. It an easy choice on your part.
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