Grilled Rabbit And Vegetables Food

GRILLED AND MARINATED RABBIT (CONIGLIO MARINATO ALLA GRIGLIA)

Steps:

• I've written this recipe to be cooked on the barbecue, because the flavour will be amazing, but it also works really well when roasted in the oven at 200ºC/400ºF/gas 6. If you cook it in the oven, turn the pieces of rabbit several times to ensure even colour and cooking. If you cook it on the barbecue, you'll need 5 wooden or metal skewers (soak wooden ones before you use them). Whether barbecuing or roasting, here are your rough timings:
• Belly: 25 to 30 minutes. Kidneys and liver: 4 minutes. Saddle and ribs: 15 to 20 minutes. Legs and shoulder: 35 to 40 minutes.
• Put your rabbit pieces into a bowl. Using a pestle and mortar, or a liquidizer, bash or whiz up the thyme and rosemary leaves to a pulp, then add the garlic cloves and bash or whiz again. Stir in 8 tablespoons of olive oil, the lemon zest and juice and the honey, and pour this over the rabbit. Put the meat to one side and let it come to room temperature while you light your barbecue.
• Now I'm going to talk about flavour. Get a couple of sprigs of fresh thyme and tie them together like a little brush. Each time you turn the meat, dab it with a little of the marinade to give you a lovely encrusted layer of flavour. This rabbit is going to be really tasty!
• Keeping the marinade to one side, remove the pieces of meat and season with salt and pepper. Sandwich the pancetta between the 2 pieces of belly using 3 skewers. Put the legs and shoulder on the barbecue. When they've been cooking for 10 minutes, put the belly on. After another 10 minutes put the saddle and ribs on. Make sure you turn the meat over every so often. Look after it by controlling the temperature and basting it continuously with the marinade. Cut three-quarters of the way through each kidney and open them out like a book. Cut the liver into 4 pieces and push one piece on to each remaining skewer, followed by a kidney and more liver.
• When all the pieces of meat are beautifully cooked, add your skewered bits of kidney and liver on to the barbecue and cook until golden, along with your 2 remaining slices of pancetta. After a few minutes, when the pancetta is browned, put it on top of the meat at the cooler end of the barbie. Now get your guests round the table.
• You can serve the rabbit with any white beans, or roast potatoes, or grilled vegetables, or different salads - it really depends on how you feel and what the weather's like. Just put a big bowl of your chosen accompaniment in the middle of the table and serve all the meat on a board. Lovely with a glass of white wine. Simple, honest and bloody good.

GRILLED GARLIC RABBIT

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).

GRILLED VEGETABLES

Steps:

• Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
• Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.

GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY

Steps:

• Place the rabbit pieces in a large shallow bowl. Combine the oil, lemon juice, rosemary leaves, salt and pepper. Pour the mixture over the rabbit, mix well and allow to marinate for half an hour.
• Heat a charcoal grill or broiler. Cook the rabbit, turning occasionally with tongs, until the pieces are tender but juicy, basting frequently with the marinade. (The legs will take longer than the other pieces.) Garnish with rosemary sprigs and serve.

GRILLED RABBIT WITH ROSEMARY AND GARLIC

Steps:

• Cut the rabbit in 8 pieces; the legs, 2 pieces from the loin, and 2 from the ribs.
• place them in a bowl or Ziploc bag, and add oil.
• mince the garlic and chop the rosemary; add the rabbit, mix to coat well.
• Season with salt and pepper.
• Allow to marinate for at least 2 hrs, or overnight.
• Prepare to grill.
• Grill for 8-10 min per side.
• time indicated is chill and grill time.