Rabbit With Rosemary-Lime Baste

Weber's Big Book of Grilling

• Ready In: 47 mins
• Serves: 3-4

Ingredients

• Marinade

• 1  cup dry red wine
• 1⁄4 cup extra virgin olive oil
• 1⁄4 cup  finely chopped yellow onion
• 1  tablespoon  finely chopped fresh rosemary
• 1  teaspoon  minced garlic
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon fresh ground black pepper

• Meat

• 1 (2 1/2lb)  rabbit, cut into 6 pieces

• Baste

• 2  tablespoons extra virgin olive oil
• 2  tablespoons fresh lime juice
• 1  tablespoon  finely chopped fresh rosemary
• 2  teaspoons  grated lime zest
• 1⁄4 teaspoon kosher salt

Directions

1. Make the marinade: in a bowl, whisk the marinade ingredients together.
2. Place the rabbit pieces in a large plastic zip-lock freezer bag and pour in marinade.
3. Press air out of bag and seal tightly.
4. Turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-12 hours, turning occasionally.
5. Just before grilling, make the baste: in a small bowl, whisk together the baste ingredients.
6. Remove rabbit pieces from the bag and discard the marinade.
7. Wipe off most of the marinade from the rabbit with paper towels.
8. Prepare grill for direct grilling (scrape grill grate and oil it).
9. Sear over direct high heat for 5 minutes, turning once halfway through searing time.
10. Continue grilling over Indirect Medium heat until the meat is no longer pink at the bone: 15-20 minutes for the larger pieces, 10-12 minutes for the smaller pieces.
11. During the last 5 minutes of grilling, brush the rabbit pieces with the baste.
12. Serve warm or at room temperature.