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On our Natural Grilling cooking Journey we have shown that grilling isn't just for the classics like chicken or steak, we have discovered so much, and this time won’t be the exception. I will explore an exquisite and flavorful grilled rabbit recipe.
I have read that rabbit meat, often underestimated, offers a delicate texture and a mild flavor that's beautifully complemented by the smokiness of the grill. I have never tried rabbit before and I am super excited to cook it myself!
This is the ingredients that I will be using:
- 1 whole rabbit, cleaned.
- 2 tablespoons olive oil
- Tina Cannon’s European Blend
- Jacobsen’s Garlic Salt to taste
- Pepper to taste
- To start I have to ensure the rabbit is thoroughly cleaned and pat it dry. Then in a bowl, I inserted the clean rabbit and added olive oil and mixed it.
- Then I added the Garlic Salt and Pepper, and Tina Cannon’s European Blend, mixed it again and then I covered the dish and refrigerated it for at least 2 hours, allowing the flavors to infuse into the meat.
- After 2 hours have passed, I preheat the grill to medium-high heat.
- Then I placed the rabbit on the grill and cooked for about 5-7 minutes per side. I had to. ensure the rabbit reaches an internal temperature of 160°F (71°C) for safe consumption.
- Throughout grilling, I brushed the remaining marinade onto the rabbit to keep it moist and flavorful.
- Once cooked through, I remove the rabbit from the grill and let it rest for a few minutes to retain its juices.
Grilled rabbit may be unconventional, but I can tell you that the tenderness and subtle taste make it a delightful choice. It was not just about preparing a meal; it was an immersion into a culinary journey: the essence of connection with nature's bounty.
As I navigated through the process, each step unveiled a new facet of this protein. The grill, fueled with FOGO Charcoal, played the role of maestro, coaxing out the delicate nuances of the rabbit's meat. The sizzle, the aroma, and the anticipation of that first bite created an atmosphere filled with excitement and wonder.
Rabbit is not that meaty, it's in the legs where most of the meat is, so marinating the rabbit served as a catalyst, infusing it with layers of flavor that harmonized beautifully with the grilling process. I have to say that Tina Cannon's European Blend, and the touch of the old classics: Garlic Salt and Black Pepper all melding together elevated a seemingly simple dish into an extraordinary culinary experience.
As I savored each tender bite of the grilled rabbit, I realized that this journey wasn't just about a meal—it was a communion with nature. So, I can say that grilling a rabbit isn't just about the final dish; it's about the moments woven into its creation—the crackling of the fire, the aroma wafting through the air. It's an experience that reminds me that sometimes, the most extraordinary pleasures come from the most unexpected sources.