Grilled Rabbit

Grilled RabbitAs much of a necessity charcoal and smoke are to my taste buds, I have never tried grilling rabbit before.  Tonight, as I swung the freezer door open, I was surprised to find two little bunnies from last season that had not found their way to our dinner plates yet.  I snatched them up and quickly got them into some water to defrost.  I rummaged through the spice cabinet and refrigerator with no specific recipe in mind.  I gathered up a few items that I would presume most folks have lying around and came up with the most delicious recipe for rabbit that I have ever eaten.  It was so good that I had to share it immediately!

Ingredients (serves 2-6)

2 Rabbits pieced ( I used eastern cottontail quarters and backs)

1/3 cup Worchester Sauce

1/4 cup Yellow mustard

1Tbls Rosemary (crushed)

1 tsp powdered meat tenderizer

1 tsp Lemon Pepper

1/2 tsp Salt

1/2 tsp Black Pepper

Mix all ingredients thoroughly in a large mixing bowl.  Add rabbit pieces, coating each well as they are placed in the bowl.  Once all pieces are placed into the bowl, roll them around a few times to ensure good coverage.  This can also be done in a large plastic bag although it will be harder to extract the left over sauce for basting.  Cover and place the bowls in the refrigerator to marinade for 2 hours.  Pre-heat your charcoal grill to 275°F.  Place the rabbit pieces over direct heat and close the lid.  You will want to turn the pieces periodically to prevent burning, especially as the grill grows in temperature.  I turned mine about every 4-5 min and basted them with the remaining mixture each turn for a total of 20-25 minutes (note: during the last 10-15 min of cooking time, my grill reached 325°F)  Since the basting mix was the original marinade, it will contain raw blood.  Do not apply any additional basting sauce after the last turn or when you remove the rabbit from the grill.  If you are using a gas grill, you can replicate this gradual temperature change or pre-heat to 325° and reduce your cooking time to 10-15 min or until the juices run clear.


This recipe proved to be easy to make and absolutely delicious!  The meat comes easily off the bone, it is moist and tender.  My wife mentioned that the flavor reminded her a lot of pork chops.  Two rabbits could easily serve 4 people or stretched to feed 6, but my wife and I took one each for ourselves and left nothing but the bones.  I hope you give it a try!


– Randy

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