Rabbit With Rosemary-Lime Baste |
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Prep Time: 30 Minutes Cook Time: 17 Minutes |
Ready In: 47 Minutes Servings: 4 |
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Weber's Big Book of Grilling Ingredients:
1 cup dry red wine |
1/4 cup extra virgin olive oil |
1/4 cup finely chopped yellow onion |
1 tablespoon finely chopped fresh rosemary |
1 teaspoon minced garlic |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
1 (2 1/2 lb) rabbit, cut into 6 pieces |
2 tablespoons extra virgin olive oil |
2 tablespoons fresh lime juice |
1 tablespoon finely chopped fresh rosemary |
2 teaspoons grated lime zest |
1/4 teaspoon kosher salt |
Directions:
1. Make the marinade: in a bowl, whisk the marinade ingredients together.
2. Place the rabbit pieces in a large plastic zip-lock freezer bag and pour in marinade.
3. Press air out of bag and seal tightly.
4. Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-12 hours, turning occasionally.
5. Just before grilling, make the baste: in a small bowl, whisk together the baste ingredients.
6. Remove rabbit pieces from the bag and discard the marinade.
7. Wipe off most of the marinade from the rabbit with paper towels.
8. Prepare grill for direct grilling (scrape grill grate and oil it).
9. Sear over direct high heat for 5 minutes, turning once halfway through searing time.
10. Continue grilling over Indirect Medium heat until the meat is no longer pink at the bone: 15-20 minutes for the larger pieces, 10-12 minutes for the smaller pieces.
11. During the last 5 minutes of grilling, brush the rabbit pieces with the baste.
12. Serve warm or at room temperature.
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