Fire up the barbecue and bring a taste of the Italian countryside to your table with this grilled and marinated rabbit recipe. Tender rabbit is infused with a fragrant blend of rosemary, thyme, garlic, lemon and a touch of honey before being grilled until beautifully golden and smoky. The result is a light yet flavour-packed game dish that's perfect for summer gatherings, offering a delicious alternative to traditional BBQ favourites. Serve with grilled vegetables, roast potatoes or a fresh bean salad for a memorable al fresco meal.
Ingredient (Serves 2)
- 1 x 1.2kg/2½lb rabbit, preferably wild, jointed
- A handful of fresh thyme and rosemary, leaves picked
- 4 garlic cloves, peeled
- Olive oil
- Zest and juice of 1 lemon
- 1 teaspoon honey
- 4 thick slices of quality pancetta
- Salt and freshly ground black pepper
Method:
This recipe is designed for the barbecue, where the smoke adds fantastic flavour to the rabbit, but it works just as well in the oven if the weather doesn't cooperate. Simply roast at 200°C (180°C fan/Gas Mark 6), turning the rabbit pieces several times throughout cooking to ensure they colour evenly.
Approximate Cooking Times:
As different cuts cook at different speeds, it's worth adding them to the heat in stages.
- Belly: 25–30 minutes
- Saddle & ribs: 15–20 minutes
- Legs & shoulders: 35–40 minutes
- Kidneys & liver: Around 4 minutes
Prepare the Marinade:
Place the rabbit pieces into a large bowl.
Finely chop or crush together the rosemary, thyme and garlic using a pestle and mortar or food processor until you have a fragrant paste. Stir in the olive oil, lemon zest, lemon juice and honey, then pour the marinade over the rabbit, ensuring every piece is well coated.
Leave to marinate while your barbecue comes up to temperature, or for at least 30 minutes at room temperature before cooking.
Barbecue Tips:
- For extra flavour, tie a few sprigs of fresh thyme together to create a simple basting brush. As the rabbit cooks, lightly brush the meat with the reserved marinade each time you turn it. This helps build a beautifully caramelised, herb-packed crust while keeping the meat succulent.
- Season the rabbit generously with salt and freshly ground black pepper before placing it on the grill.
- If using pancetta, sandwich it between the belly pieces and secure with skewers. Start by cooking the legs and shoulders, adding the belly around 10 minutes later, followed by the saddle and ribs after another 10 minutes. Continue turning the meat regularly, adjusting the heat as needed to prevent burning and basting throughout the cook.
- Towards the end of cooking, butterfly the kidneys, thread them onto skewers with the liver pieces, and grill for around 4 minutes, along with the remaining pancetta, until lightly browned.
Serving:
Arrange all the cooked rabbit on a serving board and allow it to rest for a few minutes before serving.
Rabbit pairs wonderfully with roast potatoes, grilled seasonal vegetables, buttered white beans or a fresh summer salad. It's a simple, rustic dish that's perfect for sharing around the table after a day in the countryside or cooking outdoors.
Recipe: Jamie Oliver - Jamie's Italy