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Started By
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Anyone ever cooked rabbit on the grill?
Posted on 7/17/17 at 9:04 am
Posted on 7/17/17 at 9:04 am
I have two whole frozen rabbits and I don't know what to do with them other than the traditional fricassee. I want to do something different so I am thinking of cooking them on indirect heat on the grill and then making a sauce with fruit preserves (like blueberry jam, vinegar, and red wine) to serve with.
Thoughts on this method?
Thoughts on this method?
7
Posted on 7/17/17 at 9:06 am to LSUZombie
Smoked rabbit is some good vittles
Posted on 7/17/17 at 9:31 am to LSUZombie
BBQ just like a chicken , it's great
Posted on 7/17/17 at 10:12 am to LSUZombie
My experience many years ago was to be careful not to over cook. Rabbit is very lean.
Posted on 7/17/17 at 10:58 am to LSUZombie
I did once, it was drier than cotton stuffed cardboard. But I may have done it wrong.
Posted on 7/17/17 at 11:10 am to LSUZombie
the legs are good low and slow
the saddle not so much
I would cut up the rabbit and do two different things
cook the legs like you would a chicken thigh and grill the saddle
the saddle not so much
I would cut up the rabbit and do two different things
cook the legs like you would a chicken thigh and grill the saddle
Posted on 7/17/17 at 11:15 am to LSUZombie
Never done it but if I had to I'd get a quick sear on high heat with wood added so it also gets some smoke then transfer them to a covered pan in a braising liquid to flavorize and tenderize those babies. Take them off when tender, sauce lightly then back on the pit to set the sauce for 15mins or so.
Posted on 7/17/17 at 12:31 pm to GeauxTigers0107
The only rabbit we ever ate was wild ones that we shot. Because they were so lean we always opted for a low slow brazing because other methods left it tough. Would love to try it grilled but would be leery.
Posted on 7/17/17 at 1:29 pm to Jack Daniel
quote:
I did once, it was drier than cotton stuffed cardboard. But I may have done it wrong.
How long did you cook it for? I'm thinking no more than 30 minutes on a super hot grill indirect heat.
Posted on 7/17/17 at 2:14 pm to LSUZombie
Chris Lilly has a recipe in his "Big Bob Gibson" BBQ book that I used. It was okay.
Brine in apple cider, garlic, bay leaves, salt, and spices. I cooked it on the rotisserie over charcoal, and basted often with mix of soy, brine, dijon mustard, butter, and lemon juice. It hit 160 in under an hour.
As said, it is lean and easy to dry out. The brine helps some.
Brine in apple cider, garlic, bay leaves, salt, and spices. I cooked it on the rotisserie over charcoal, and basted often with mix of soy, brine, dijon mustard, butter, and lemon juice. It hit 160 in under an hour.
As said, it is lean and easy to dry out. The brine helps some.
Posted on 7/17/17 at 2:46 pm to Twenty 49
quote:
The brine helps some.
Good idea. May go that route and just see what happens
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