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Rabbit With Rosemary-Lime Baste

Serves: 4
Total Calories: 184

Ingredients

FOR THE MARINADE:
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 freshly ground black pepper

1 rabbit, about 2 1/2 pounds, cut into 6 pieces

FOR THE BASTE:
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lime juice
1 tablespoon finely chopped fresh rosemary
2 teaspoons grated limes zest
1/4 teaspoon kosher salt

Directions:

TO MAKE THE MARINADE: In a medium bowl whisk together the marinade ingredients.

Place the rabbit pieces in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate 2 to 12 hours, turning occasionally.

JUST BEFORE GRILLING, MAKE THE BASTE: In a small bowl whisk together the baste ingredients.

Remove the rabbit pieces from the bag and discard the marinade. Wipe off most of the marinade from the rabbit with paper towels. Sear over Direct High heat for 5 minutes. Turning once halfway through searing time. Continue grilling over Indirect Medium heat until the meat is no longer pink at the bone: 15 to 20 minutes more for the larger pieces, 10 to 12 minutes more for the smaller pieces. During the last 5 minutes of grilling, brush the rabbit pieces with the baste. Serve warm or at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 184
Calories from Fat: 180

This Rabbit With Rosemary-Lime Baste recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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