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Instructions |
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To be prepared one day ahead of cooking.
Chop up a few garlic cloves and mix them with Rock
salt and a little white wine vinegar.
Once this mixture is prepared use it to rub the
rabbit thoroughly on the inside and out.
Once the mixture is well rubbed into the rabbit,
cover it and leave it in the fridge overnight.
Keep any leftover rubbing mixture to use for
basting if necessary
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On the day of cooking-
Secure the pork belly strips on to the inside
cavity of the rabbit (this will help to keep the
rabbit moist during cooking)
Grill the rabbit over charcoal slowly and turn as
necessary so as to not burn.
The Rabbit should cook in about 40 mins depending
on the size (it may take longer or it may take
less time)
Once the Rabbit is cooked, remove it from the
fire, cut it up in pieces (at least 8 or smaller)
and place the rabbit in a container.
Finely chop up several garlic cloves and the
coriander together. To the chopped up garlic and
coriander add some white wine vinegar and virgin
olive oil,
Now add this mixture to the rabbit and toss it
well.
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Note- Instead of cooking the rabbit whole, it can
be cut into pieces raw and then cooked, Just
remember to turn the meat so it does not burn.
Also the Pork belly Strips can be omitted if
necessary. (if you do omit the Pork belly,
remember to baste the rabbit with the left over
rubbing mixture)
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| Serving
Suggestions |
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You can enjoy this rabbit hot from the coals as part of a main meal (with rice/chips and/or a salad) or cold as a snack.
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Originally Submitted
10/20/2012
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