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Herbed Grilled Rabbit

Herbed Grilled Rabbit

1 (3-4 lb.) fresh rabbit, cut into 8 pieces
8-10 sprigs of fresh thyme, leaves removed from stems
4-6 sprigs of fresh rosemary, leaves removed from stems
6 garlic cloves, peeled
½ c. good quality olive oil
Zest of 1 lemon
Juice of 1 lemon
1 T. honey
Kosher salt, black/red pepper.
Fresh rosemary and thyme sprigs, garnish

  1. In large bowl, place the rabbit pieces, season with salt and red/black pepper.
  2. In a food processor, combine thyme, rosemary, garlic, oil, lemon zest/juice and honey.
  3. Process until smooth.
  4. Pour marinade over rabbit, cover and refrigerate at least 2 hours or overnight. You can also place this in large plastic zip lock bag.
  5. Preheat grill to 375.
  6. Remove rabbit from marinade. Reserve marinade.
  7. Grill rabbit legs for 10 minutes, turning occasionally.
  8. Add loin and ribs, grill 20 minutes more, continuing to turn all pieces occasionally.
  9. Brushing with reserved marinade.
  10. Place on platter and garnish with fresh rosemary/thyme springs.
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