Made this tonight and it was really good.
Marinade:
One small bunch of cilantro
About half as much parsley
4 cloves of garlic
Juice of 2 limes and the zest of both limes
An equal amount of red vinegar
2 tsp ground cumin
2 tsp adobo
2 tsp smoked paprika
Salt and pepper to taste
Olive oil
1 bunch green onions (scallions)
When I say a small bunch, I mean what you can stuff into a closed fist, about a half cup, but you can adjust.
Put all the ingredients except the olive oil and green onions in a food processor and give them a rough chop. Leave the food processor on and start adding olive oil until the mixture begins to look like loose pesto. Loose is key. If it is too thick then it becomes a coating, not a marinade.
Remove to a bowl or large zip lock. Chop the green onions and add them and the rabbit to the bag. Marinate for at least two hours.
I grilled it over natural wood charcoal started with a chimney starter (I hate lighter fluid). I put all the coals on one side of the Weber grill and put the rabbit on the other side then put the cover on.
Place the rabbit with the backstraps closest to (but not directly over) the coals for 10 minutes. Flip. Leave for 10. Then turn the rabbit so that the legs are closest to the coals. Wait 10 and flip. Ten more minutes and you are good to go.
Those times are based on an average rabbit but you may need to go longer or shorter. It's done when I can twist the front legs off with just a little bit of effort.
It's overdone when they turn to ash.
Topic: Rabbit on the grill (Read 1605 times)
