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Speaking of Rabbit, I brined one.


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Speaking of Rabbit, I brined one.

Tracy L. | Jun 7, 2004 01:18 PM

Someone on the S.F. board was in search of rabbit which reminded me of wonderful grilled rabbit I had a long time ago but I can't remember where. It was so good I decided to make rabbit last night for dinner. DH had tried rabbit before but it was dry and tasteless so he was a little less enthusiastic about having it again.

After reading all the posts about the wonders of brining I decided to give it a go. I've brined turkey and pork chops before with a lot of success so rabbit sounded like a good candidate. I used 4 cups water, 3 tbs. each of kosher salt and light brown sugar, four branches of rosemary, 5 cloves garlic, a bay leaf and ground pepper. I brined for about 4 hours and then marinated it in lemon slices, lemon juice and EVOO. I grilled the meat on a slowish heat (indirect). I served it with red potatoes roasted w/ salt and a simple salad. For the potatoes I took a sheet of tin foil shook out a goodly amount of coarse sea salt, placed pierced red potatoes on top of the salt and wrapped it up to form a pouch and then put it directly on the coals. DH kept raving about the rabbit and potatoes. IMHO I thought it was excellent too.

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