Rabbit meat is lean and an excellent source of protein. Unlike some other game meats, it has a fine grain and a mild flavour. Grilling the rabbit is a tasty way to provide an entrée or appetizer for your family. You can use rabbit in many of the same types of dishes as you would chicken meat. Fryer or young rabbits are preferable for grilling, because mature or roaster rabbits can be tough unless braised or baked. The United States Department of Agriculture recommends cooking rabbit to an internal temperature of 71.1 degrees C.
- Skill level:
Things you need
Marinate the rabbit meat for about 30 minutes to an hour in your favourite marinade. For a sweet, tangy marinade, use 1/4 cup each of lime juice and virgin olive oil and 2 tbsp honey. Add salt and pepper and 1/4 tsp of cayenne pepper. The lime juice tenderises the meat, and the honey adds a sweet taste and enables the skin to brown on the grill.
Place the rabbit on a grill at low heat and turn it after 15 minutes.
Test the internal temperature of the rabbit meat after another 15 minutes. Remove the meat when it reaches 71.1 degrees C or the juices run clear.
Tips and warnings
- Rabbit meat has little fat in it. It is important to marinate it before grilling or to brush it with melted butter, salt, pepper and any other seasoning you desire.
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