Ingredients:
1 (3-4 lbs.) rabbit
1 teaspoon thyme
½ teaspoon rosemary
4 cloves Garlic, minced
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 cup white wine, (pinot grigio recommended)
½ cup extra-virgin olive oil
1 medium Lemon, juiced
Lemon wedges for garnish
Instructions:
- Defrost rabbit, until workable
- Remove lungs and kidney
- Place thawed rabbit in a shallow pan or freezer bag
- Combine all ingredients and pour over the rabbit, ensuring all parts are covered
- Cover and refrigerate overnight
- Remove rabbit from fridge 30 minutes before grilling
- Preheat BBQ to 500 degrees F, once it reaches 500 degrees F, turn down middle burner(s) to low flame and outside burners to a medium flame. Place the rabbit on the centre of the grill. Maintain 375 – 400 degrees F temperature.
- Baste, flip, and rotate every 6 minutes until done
- Check internal temperature with a meat thermometer. Remove when temperature is 165 degrees F.
- Remove from grill, rest for 5 minutes and garnish with lemon wedges
Recipe & photo curtesy Gerry Graziano
