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Southern Culinary Arts: Grilled Rabbit

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culinary arts - bbq cooking

Welcome to my online cooking school and online cooking classes! Today's culinary art is about BBQ cooking - grilled rabbit.

Here’s a wild game recipe that I really like! Well, at least there’s one piece of the rabbit I like – the loin. I’m not crazy about fried rabbit or stewed rabbit, but grilled or barbecued rabbit is very good. I know folks always say some unusual meat tastes like chicken, but this really does! The loins are very lean white meat with a mild flavor. They don’t taste “gamey” at all.

Wild rabbits have to be handled carefully because they sometimes carry Tularemia. Handling an infected rabbit can transmit the disease to humans, as can inhaling the bacteria while skinning. For this reason, some hunters take the precaution of wearing a face mask while dressing rabbits. If the rabbit’s liver has any spots on it, discard the entire carcass.

Rabbits sometimes have warbles – botfly larvae. Ususally, by the time hunting season rolls around, the warbles are gone. It is possible to find them occasionally in a very few early-season rabbits, especially if the weather has been unusually warm for autumn. Warbles live outside the meat and don’t penetrate it, and they pose no threat to man. Anyway, cooking will kill any warbles present. Don’t freak out about this – hogs and cows get them, too!

Rabbits should be cleaned quickly after killing. A .22 rifle is the best and safest method. Shot from shotgun shells leave numerous holes for invading bacteria. Besides, hunting rabbits with a rifle is much more sporting. If you rupture the intestines while cleaning, discard the carcass – the meat might be contaminated.

After your rabbits have been cleaned and skinned, wash them well. Be sure no bits of fur are stuck to the meat. Cut each rabbit in three sections: across the back, just behind the front legs, and across the back, just in front of the hind legs. Spread the leg sections out flat. Now you have three pieces from each rabbit – the front section, the back section, and the loin. Rinse them again in clean water, place them in a stock pot, and thoroughly wash your hands.

Parboil the rabbits for 15 minutes. Remove from pot and allow to cool for 15 minutes, then place in a deep container. Here’s the rest of the recipe:

Holle’s Grilled Rabbit

What you’ll need:

2 tablespoons oil

2 tablespoons soy sauce

One cup apple juice

¼ cup apple cider vinegar

1 tablespoon minced garlic

1 tablespoon diced celery

1 tablespoon diced bell pepper

1 tablespoon diced onion

Salt and pepper

Mix all ingredients together and pour over rabbit pieces. Marinate for several hours, re-arranging occasionally.

Remove meat from marinade and grill over hot coals, basting with oil, melted butter, or barbecue sauce.

Turn pieces frequently to ensure even cooking and browning.

Read more about culinary arts and my online cooking school and online cooking classes below!

Read more about culinary arts, online cooking school, and online cooking classes:

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Lean to grill rabbit in my online cooking school!

Lean to grill rabbit in my online cooking school!

Comments

Jack Burton from The Midwest on August 14, 2014:

Almost every dedicated shotgun hunter has cracked a tooth or two on a shotgun pellet that was overlooked in the cleaning and then cooked with the rabbit. Crunch down on one of those hard enough and you will lose a molar for sure.

Holle Abee (author) from Georgia on February 16, 2010:

I don't eat pets, Nancy. If it has a name, Holle doesn't eat it! lol

Holle Abee (author) from Georgia on February 16, 2010:

Audrey, you no lika da bunny? I haven't eaten it years, myself!

nancy_30 from Georgia on February 16, 2010:

Great hub Habee. My dad caught a wild baby rabbit last year in my garden. He decided to keep it. It still isn't tame enough to hold and probably never will be. I don't think he would appreciate if I tried to eat it. I guess I'll have to go hunt my own. As for warbles, I hate those things. One got in my sister's cat last year. Her husband tried and tried to get it out. He finally put vaseline on the hole and bandaged it up. The warble finally suffocated and he was able to get it out.

Audrey Kirchner from Washington on February 16, 2010:

I won't be trying this recipe but still great info! I don't have a Betty Crocker for Rabbit Cookbook although maybe I should look into it - har har. Great information as always! I did finally eat venison and elk - even buffalo so think I'm making progress - just not quite to rabbit yet....

Holle Abee (author) from Georgia on February 15, 2010:

Hope you enjoy it, Duchess!

Holle Abee (author) from Georgia on February 15, 2010:

Thanks, Sis. That's the only way I'll eat them.

Holle Abee (author) from Georgia on February 15, 2010:

Mama sez, rabbits actually scream when they're in pain. I heard one once when some dogs caught it. It was terrible.

Holle Abee (author) from Georgia on February 15, 2010:

Thanks, Ann! What a nice comment!

Holle Abee (author) from Georgia on February 15, 2010:

Thanks, Veronica. I don't want anyone getting sick because of me!

Holle Abee (author) from Georgia on February 15, 2010:

Thanks for reading, Cay!

Holle Abee (author) from Georgia on February 15, 2010:

Ron, I bet the rabbits in Texas are huge! lol

Holle Abee (author) from Georgia on February 15, 2010:

They are pretty tasty, Robert!

Holle Abee (author) from Georgia on February 15, 2010:

P Morgan, it really does taste like chicken!

Holle Abee (author) from Georgia on February 15, 2010:

HH, I told you that you're always welcome at my house and at my table!

Holle Abee (author) from Georgia on February 15, 2010:

Thanks for visiting, Ten!

Duchess OBlunt on February 15, 2010:

Always on the lookout for wild game recipes. Thank you, I shall add this one to my growing collection.

Angela Blair from Central Texas on February 15, 2010:

Wow -- never thought about grilling rabbit - Duh, how dumb I am. Great idea and thanks for the recipe. Best, Sis

Mama Sez from Canada on February 15, 2010:

Hey Habee, I believe this is really yummy. The first and last time I ate rabbit was 2 decades ago. My parents tricked me and said it's chicken adobo and only revealed the truth after I'm done eating. I have to say it was really tasty but I never ate rabbit meat again because they say rabbits also cry :( I need to overcome this feeling first before I can join you in that rabbit BBQ party.

Mama Sez from Canada on February 15, 2010:

Hey Habee, I believe this is really yummy. The first and last time I ate rabbit was 2 decades ago. My parents tricked me and said it's chicken adobo and only revealed the truth after I'm done eating. I have to say it was really tasty but I never ate rabbit meat again because they say rabbits also cry :( I need to overcome this feeling first before I can join you in that rabbit BBQ party.

Ann Nonymous from Virginia on February 15, 2010:

You know what, Habee... I love that you don't just throw a recipe at us and walk out of the kitchen, uh, walk away from the grill. I enjoy reading your writing and when you post something like this it's nice to have a story behind the title! Good job!

Veronica Allen from Georgia on February 15, 2010:

I really like how you provide those little extra details, such as the fact that you have to handle wild rabbits with care since they can carry Tularemia - as well as what to look out for in case they do carry it and how to proceed from there.

Cay from America. on February 15, 2010:

That looks so good!

zzron from Houston, TX. on February 15, 2010:

This sounds good, can't wait to try it.

Putz Ballard on February 15, 2010:

Habee, been a long time since I ate rabbit. Lat time was snow shoe hare when I was stationed in Alaska. Two soul brothers cooked them and man were they ever tasty.

P Morgan on February 15, 2010:

OK, so tastes like chicken :) Just kdding, where's my plate, please!

Hello, hello, from London, UK on February 15, 2010:

Can I come? Thank you for a great recipe.

Ten Blogger on February 15, 2010:

Wow.. looks yum ! . Nice picture too ..