Barbecued rabbit with roasted onion marinade

Barbecued rabbit with roasted onion marinade

By
From
Meat
Serves
4
Photographer
Dean Cambray

Farmed rabbit – which is ideal for this recipe – is tender and lean with a mild flavour that’s enhanced by the roasted onion marinade.

Marinade

Ingredients

Quantity Ingredient
3 large brown onions, skin on
3 garlic cloves, finely chopped
1/4 cup extra-virgin olive oil
1 tablespoon coriander, finely chopped
1 tablespoon parsley, finely chopped
1 teaspoon freshly ground black pepper
1 large rabbit, jointed
salt
freshly ground black pepper
olive oil
lemon wedges, to serve

Method

  1. Preheat the oven to 180ºC.
  2. Roast the onions for about 20 minutes, until very soft and golden. When cool enough to handle, peel away the skins and chop the onions finely or purée in a food processor.
  3. When cool, place the onion purée in a large mixing bowl and add the remaining marinade ingredients.
  4. Make deep incisions into the rabbit pieces to open up the flesh. Rub in the marinade, working it well into the incisions. Cover the bowl and refrigerate overnight to marinate.
  5. When ready to cook, preheat your barbecue or grill to medium. Season the rabbit pieces, then grill, turning frequently and brushing liberally with olive oil every few minutes. They will take around 5–10 minutes to cook, with the legs taking a little longer than the fillets. Serve piping hot, with wedges of lemon.
Tags:
Meat
Adrian
Richardson
La
Luna
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