barbecued rabbit with chilli marinade
PREP
Using a cleaver, cut a domesticated or young wild-shot rabbit six portions: 2 * rear legs, 2 * fore legs with the body split into 2 pieces widthways. In a non-metallic bowl, combine rabbit pieces with some peanut oil, Tabasco (or similar sauce), a couple of tsp of chilli powder, a couple of tsp of ground black pepper and a couple of tsp of hot paprika. Set aside, turning rabbit pieces occasionally, while you get the fire going.
COOK
You can cook this on a gas barbecue, but for me this is a Spring/Summer dish: I light a small fire, let it burn down, lay down a clean grill and cook over the hot coals.
Turn rabbit pieces frequently to prevent burning. Depending on the temperature of the fire, the rabbit should take 10-15 minutes to cook through.
Using a cleaver, cut a domesticated or young wild-shot rabbit six portions: 2 * rear legs, 2 * fore legs with the body split into 2 pieces widthways. In a non-metallic bowl, combine rabbit pieces with some peanut oil, Tabasco (or similar sauce), a couple of tsp of chilli powder, a couple of tsp of ground black pepper and a couple of tsp of hot paprika. Set aside, turning rabbit pieces occasionally, while you get the fire going.
COOK
You can cook this on a gas barbecue, but for me this is a Spring/Summer dish: I light a small fire, let it burn down, lay down a clean grill and cook over the hot coals.
Turn rabbit pieces frequently to prevent burning. Depending on the temperature of the fire, the rabbit should take 10-15 minutes to cook through.
Labels: rabbit
posted by chris at
5:36 AM
0 Comments:
Post a Comment
Subscribe to Post Comments [Atom]
<< Home