Southern Culinary Arts: Grilled Rabbit
culinary arts - bbq cooking
Welcome to my online cooking school and online cooking classes! Today's culinary art is about BBQ cooking - grilled rabbit.
Here’s a wild game recipe that I really like! Well, at least there’s one piece of the rabbit I like – the loin. I’m not crazy about fried rabbit or stewed rabbit, but grilled or barbecued rabbit is very good. I know folks always say some unusual meat tastes like chicken, but this really does! The loins are very lean white meat with a mild flavor. They don’t taste “gamey” at all.
Wild rabbits have to be handled carefully because they sometimes carry Tularemia. Handling an infected rabbit can transmit the disease to humans, as can inhaling the bacteria while skinning. For this reason, some hunters take the precaution of wearing a face mask while dressing rabbits. If the rabbit’s liver has any spots on it, discard the entire carcass.
Rabbits sometimes have warbles – botfly larvae. Ususally, by the time hunting season rolls around, the warbles are gone. It is possible to find them occasionally in a very few early-season rabbits, especially if the weather has been unusually warm for autumn. Warbles live outside the meat and don’t penetrate it, and they pose no threat to man. Anyway, cooking will kill any warbles present. Don’t freak out about this – hogs and cows get them, too!
Rabbits should be cleaned quickly after killing. A .22 rifle is the best and safest method. Shot from shotgun shells leave numerous holes for invading bacteria. Besides, hunting rabbits with a rifle is much more sporting. If you rupture the intestines while cleaning, discard the carcass – the meat might be contaminated.
After your rabbits have been cleaned and skinned, wash them well. Be sure no bits of fur are stuck to the meat. Cut each rabbit in three sections: across the back, just behind the front legs, and across the back, just in front of the hind legs. Spread the leg sections out flat. Now you have three pieces from each rabbit – the front section, the back section, and the loin. Rinse them again in clean water, place them in a stock pot, and thoroughly wash your hands.
Parboil the rabbits for 15 minutes. Remove from pot and allow to cool for 15 minutes, then place in a deep container. Here’s the rest of the recipe:
Holle’s Grilled Rabbit
What you’ll need:
2 tablespoons oil
2 tablespoons soy sauce
One cup apple juice
¼ cup apple cider vinegar
1 tablespoon minced garlic
1 tablespoon diced celery
1 tablespoon diced bell pepper
1 tablespoon diced onion
Salt and pepper
Mix all ingredients together and pour over rabbit pieces. Marinate for several hours, re-arranging occasionally.
Remove meat from marinade and grill over hot coals, basting with oil, melted butter, or barbecue sauce.
Turn pieces frequently to ensure even cooking and browning.
Read more about culinary arts and my online cooking school and online cooking classes below!
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