HONEY GARLIC GRILLED RABBIT RECIPE - (3.9/5)
Provided by á-29897
Number Of Ingredients 10
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.
GRILLED GARLIC RABBIT
Rabbit and garlic-a very different take on your classic grilling option. Always a great conversation starter, these bunnies will make your mouth water! We use rabbits that were hunted in the great Southwest desert during rabbit season. However, a lot of local stores sell rabbit as well. The 'wild hares' here are smaller and leaner than their supermarket counterparts, so I use two smaller rabbits and adjust the cook time during rabbit season or one large rabbit in the off time.
Provided by Arizona Desert Flower
Categories Meat and Poultry Recipes Game Meats Rabbit
Time 2h30m
Yield 4
Number Of Ingredients 2
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
ROSEMARY RABBIT
This rabbit dish is big on rosemary flavor!
Provided by marybcurlyq
Categories Main Dish Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread the thinly sliced onion onto the bottom of a 9x13-inch baking pan.
- Rub the rabbit with lemon juice and olive oil. Sprinkle inside and out with a mixture of rosemary, parsley, and cumin. Place rabbit into the roasting pan.
- Bake in preheated oven for 30 minutes, then sprinkle almonds over the onions. Continue baking until the meat has turned opaque, about 15 minutes.
Nutrition Facts : Calories 440.9 calories, Carbohydrate 7.4 g, Cholesterol 116.2 mg, Fat 25.2 g, Fiber 2.1 g, Protein 44.6 g, SaturatedFat 4.9 g, Sodium 70.7 mg, Sugar 2.4 g
GRILLED RABBIT AND VEGETABLES
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare a grill or heat up a grill pan. If available, place a piece of slate on the grill and heat for at least 5 minutes.
- Meanwhile, place the rabbit on a platter and season with salt and pepper. Drizzle 3 tablespoons of olive oil over and scatter garlic slices from 3 cloves, 8 sprigs of thyme and 4 sprigs of rosemary (halved to make 8). Allow it to marinate while the grill is heating.
- When the slate is hot, place the rabbit pieces on the slate. Cook on each side until the rabbit is nicely seared and cooked through, about 5 to 7 minutes per side. Remove the garlic cloves and discard if they begin to burn, they will give a harsh flavor to the rabbit.
- Season the vegetables with salt and pepper and drizzle with olive oil. Halfway into cooking the rabbit, place the vegetables on the slate and place a sprig of thyme and rosemary and a few slices of garlic on each. Cook on each side until nicely browned and softened, about 2 to 3 minutes per side. Serve hot or room temperature.
GRILLED MARINATED RABBIT WITH LEMON AND ROSEMARY
Provided by Moira Hodgson
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 666, UnsaturatedFat 22 grams, Carbohydrate 2 grams, Fat 36 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 8 grams, Sodium 983 milligrams, Sugar 0 grams
GRILLED RABBIT WITH ROSEMARY AND GARLIC
Make and share this Grilled Rabbit With Rosemary and Garlic recipe from Food.com.
Provided by Shirl J 831
Categories Rabbit
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 586.5, Fat 32.4, SaturatedFat 7.5, Cholesterol 193.9, Sodium 140.3, Carbohydrate 1, Fiber 0.1, Protein 68.4
RABBIT IN BALSAMIC VINEGAR
Steps:
- Preheat the oven to 400 degrees F. Preheat the grill.
- Debone the rabbit into separate breasts and legs, reserving the fat. Set aside the bones, meat, meat scraps, and fat in 3 separate piles.
- In a small pot, combine the bones, celery, carrot, onion, rosemary, and thyme. Cover with water and bring to a simmer and cook for 30 minutes to make the rabbit jus. Strain and set aside.
- In a food processor, combine the meat scraps, heavy cream, and egg whites to make a mousse for the quenelles. Slightly crush the pistachios and fold into the quenelle mixture. Form the quenelles with two teaspoons.
- Grill the liver, kidneys, and fat. Cook the legs separately in the oven for 20 minutes. Saute the rest of the rabbit in a heavy skillet. Remove and set aside. Add the quenelles to the same pan and cook. Remove the rabbit quenelles and set aside and add the bacon and cook until crisp. Once the bacon is crisp, remove from the pan, and cut into small pieces to make bacon chips. Set all aside and keep warm.
- Mashed potatoes: In a small pot over low heat, combine the olive oil and vegetable broth. Add the steamed potatoes, and whisk until smooth. Add the salt and pepper, and the rosemary-infused olive oil.
- Parsley Foam: Blanch the garlic cloves by boiling them in water 3 times for 20 seconds each time. Bring the milk to a boil in a separate pot. Dry the garlic cloves and add them to the boiling milk and cook until very tender and smooth. Blanch the parsley in boiling water and put it in the food processor to obtain a liquid juice. Add the garlic and make a puree. Add the gelatin. Strain the mixture and allow to cool.
- Balsamic vinegar film: Heat the vinegar in a small saucepan, and add the agar-agar. When the mixture is smooth, pour it on a cookie sheet, and let cool. Cut into pieces.
- To serve the rabbit, make a quenelle of mashed potatoes out of tablespoons and place on plate. Place all the rabbit parts and the rabbit quenelle in different positions on the plate. Add the bacon chips, the foam, and the vinegar film to give volume to the dish. Finish with rabbit juice, and serve.
ROAST RABBIT WITH ROSEMARY
Provided by Craig Claiborne And Pierre Franey
Categories dinner, main course
Time 1h10m
Yield Four servings
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Sprinkle the rabbit with salt and pepper.
- Heat the oil and half of the butter in a baking dish. Add the rabbit pieces in one layer. Sprinkle with rosemary.
- Place the dish in the oven and bake 30 minutes. Turn the rabbit pieces and continue baking five minutes. Sprinkle with shallots and garlic. Bake five minutes and add the wine and broth. Bake, turning the pieces occasionally, about 20 minutes. Stir in the remaining one tablespoon of butter. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 35 grams, Fiber 1 gram, Protein 80 grams, SaturatedFat 11 grams, Sodium 1117 milligrams, Sugar 1 gram, TransFat 0 grams
WILD RABBIT SLOW COOKED WITH ROSEMARY, OLIVE OIL & GARLIC
The confit-style cooking in plenty of good olive oil creates meltingly soft rabbit, which is great value in autumn
Provided by Mike Robinson
Categories Dinner, Main course
Time 3h
Number Of Ingredients 6
Steps:
- Use a really big casserole dish - one that'll go on the stove and fit all the meat. Toss the rabbit pieces in the flour, tap off the excess and then brown the pieces 5 or 6 at a time in a few tbsp of the oil.
- When they are lovely and golden brown, fit all the pieces back in the pan, throw in the rosemary, garlic and all of the olive oil (seriously!). Add the wine and mix well. Bring the mixture up to the boil, then partially cover with a lid, and allow it to simmer vigorously for 2-2½ hrs. After this time the sauce should be thickened and the rabbit should come away from the bones really easily. (Don't try to slow-cook this in the oven as it just won't bring the elements of the sauce together in the same way.) Season and serve the whole lot with sauteéd potatoes or creamy mash and buttered greens.
Nutrition Facts : Calories 871 calories, Fat 68 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 0.6 milligram of sodium
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