Best Grilled Garlic Rabbit Recipes

Grilled Garlic Rabbit image

Provided by Arizona Desert Flower

Time 2h30m

Yield 4

Number Of Ingredients 2

1 (3 pound) rabbit, cleaned and cut into pieces
1 cup salt-free garlic marinade (such as Mrs Dash®)

Steps:

Wash and pat dry the rabbit pieces; place into a large resealable plastic bag. Pour in marinade and seal the bag. Turn the bag over several times to coat rabbit with marinade and allow to marinate in refrigerator 2 to 8 hours or overnight, turning occasionally.
Preheat an outdoor grill for high heat and lightly oil the grate. Reduce to low. Remove rabbit from marinade and shake off excess liquid; discard the used marinade.
Lay the rabbit pieces onto lower rack of grill. Grill until the rabbit shows good grill marks, the meat is no longer pink inside, and the juices run clear, 12 to 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a piece should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 539.6 calories, Carbohydrate 12 g, Cholesterol 174.7 mg, Fat 25.1 g, Protein 61.9 g, SaturatedFat 5.1 g, Sodium 100.1 mg

Honey Garlic Grilled Rabbit Recipe - (3.9/5) image

Provided by á-29897

Number Of Ingredients 10

1/2 cup extra-virgin olive oil
Zest and juice of 1 lemon
4 cloves garlic, minced
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 tablespoons honey
1 tablespoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh thyme
1 (3-pound) rabbit, cut into 6 or 8 pieces
1 bunch curly purple kale, tough stems and ribs removed

Steps:

In a large bowl, whisk together oil, lemon zest and juice, garlic, salt and pepper. Remove 1/3 cup of the mixture, cover and refrigerate. Whisk honey, rosemary and thyme into remaining lemon-oil mixture. Add rabbit, turn to coat, cover and refrigerate for at least 2 hours or overnight. Prepare a grill for medium heat cooking. Remove rabbit from marinade; discard excess marinade. Place rabbit on the grill and cook, turning the pieces occasionally and moving them if the fire flares up, until browned and cooked through, about 12 minutes for small pieces and 20 to 22 minutes for larger pieces. Transfer to a plate and keep warm. Meanwhile, place reserved lemon-oil mixture in a very large bowl. Add kale and gently toss until all leaves are coated. When rabbit is done, place kale leaves in a single layer on the grill. Cook until leaves begin to brown and crisp on the edges, 1 to 2 minutes. Turn leaves and cook other sides until browned and crisped, 1 to 2 minutes more. Slice kale, place on a platter and top with rabbit.