This method and recipe is how I cook rabbit. Feel free to change it up
as much as you want, to make the rabbits taste suit you better. Enjoy!
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Cutting Up the Rabbit
In this step, you will be getting rid of all of the things you won't
cook, and separating the things you will. In the first picture, nothing has been done to the rabbit. To start off you're going to cut around the legs until you get to the joint. (try to get them flat on the cutting board, like a split) if the leg does not pull out of the socket, bend the leg in various directions until it does. do the same with the arms, excluding the joints, because rabbit arms do not have joints. their arms are connected to their body by cartilage and muscle. After that is done, cut the waist off. Bend It up to separate the spine. After that, cut the middle of the rib cadge and split it. about 3 ribs from the bottom rib, cut and snap the spine like you did in the rear. Snap these ribs and cut them off. After you are done with this, you can cut the stomach flesh off the loin. this makes the loin look more neat. the 2 long narrow strips of meat are from the inside of the loin. these two pieces are the most flavorful.
Step 2: Marinade the Meat
Pick up a bottle of your favorite marinade and let the selected (or all)
pieces of meat sit in the marinade for 3-5 hours. Although you can marinate for as long as you want, 3-5 hours is a moderate amount of time and will do just fine.
Step 3: Dry Rub
A dry rub is a method
of seasoning meat that many BBQ-ers use. it puts a coat of seasoning on that gives the meat a perfect taste and texture. Along with keeping moisture in the meat. This is very helpful, considering if cooked wrong, rabbit can dry out easily while cooking. The recipe for the dry rub is as followed:
·1/2 cup of paprika
·3 tablespoons of cayenne pepper (optional)
·5 tablespoons of ground black pepper
·6 tablespoons of garlic powder
·3 tablespoons of onion powder
·6 tablespoons of salt
·2 1/2 tablespoons of dried oregano
·2 1/2 tablespoons of dried thyme
· 2 tablespoons of Italian seasoning (optional)
Step 4: Putting on the Dry Rub
To put to dry rub on the meat, grab some with your hands and rub it into
all corners and places of the meat. do not put it on too thick, as is a very strong seasoning and will be over powering. The meat should look like the picture above.
Step 5: Cooking the Rabbit
Once you've got your rabbit seasoned, you can go ahead a put it on the
grill. As you can see, I decided to cook only the legs and arms. I'm saving the other pieces for another day. If you do this, keep them in a SEALED container. To cook the pieces, you're going to want to cook it slowly, at low heat. cooking rabbit is all about patience. If you try to cook it fast, like any other thick meat, you will burn the outside and the inside will be raw.Cooking at a low heat keeps the juices in better, and cooks evenly. As you can see, I cooked 4, but there's only 3 on the plate. Turns out my appetite couldn't wait. :) I hope you enjoyed this method of cooking rabbit, if you have any questions or comments, feel free to comment and I will get back to you as soon as possible. Thank you!