Some people mistakenly consider rabbit meat unsuitable for grilling on the grill, as it is delicious and too tender. However, this statement is fundamentally wrong, since a properly cooked rabbit is able to bring novelty to the usual summer gatherings with barbecue.
Ingredients and their preparation
It is worth mentioning that rabbit kebab is even shown to some people, since the meat of this animal differs from the same pork in that it has practically no cholesterol, a lot of calories, a variety of vitamins, minerals and full of healthy protein.
For a serving for 2-3 people, you will need: a whole rabbit carcass, 2 onions, bay leaves, table vinegar (70%), 150-200 ml of water, salt, black pepper, as well as other spices, seasonings and herbs taste.
Before pickling and baking, the rabbit must be properly cut. To do this, the previously thoroughly washed carcass must be cut into 5-6 parts - 4 legs and 2 pieces of the main carcass. In this case, of course, you can make cuts arbitrarily, but if you are going to cook on skewers, make sure that the pieces of rabbit meat do not slip. And if you plan to use a barbecue grill, cut it as you like.
Marinating and frying rabbit kebab
Now the pre-cut carcass must be placed in a deep container and then marinated. For tender rabbit meat, in addition to vinegar, such options are suitable - pickling in white wine, in milk whey or in olive oil with garlic. As part of the first traditional option, you need to fill the rabbit meat with finely chopped onions, which will actively give juice, pour vinegar into the container, add salt and spices. In relation to the latter, you can navigate, in accordance with your own preferences, but the most suitable for rabbit meat, in addition to black pepper, are juniper berries (add astringency), lemon, cinnamon, cloves and coriander.
Then you need to pour water into the container so that it literally covers the meat by 0.5 centimeters, and leave the rabbit meat to marinate for 3-4 hours. This time will be quite enough for such tender meat, unlike the same pork or lamb.
After that, if you are an experienced person in the part of barbecue, fry the rabbit meat in the usual way - on coals from burnt wood (birch is best). The rabbit is fried literally for 8-10 minutes on a hot grill, but do not forget to water it with marinade, as it will make the meat more juicy.
It is best to serve the finished rabbit in a small "slide" of pieces, surrounded by green lettuce leaves, fresh vegetables or sprinkled with herbs. This dish will be incredibly tasty and will delight both you and your guests!
