Living here in the Algarve, I love to barbecue using ingredients which are in plentiful supply and are good value. Also, in these hot summer days, particularly when it is steamy, I look for ease in my barbecuing yet do not want to give up on flavour.
I know rabbit is not everybody’s cup of tea, but this recipe is so simple and is ideal for a workday meal when I come home, fire up the barbecue and dive in the pool to cool down, and then want to be cooking and eating pretty soon after.
It packs a flavourful punch which leaves you with the taste of the Algarve.
We are big eaters in my house and we assume one rabbit will serve two people, although depending on the size of the rabbit, and how hungry you are, it could serve 3-4 people.
▪ 1 good-sized rabbit jointed
For the marinade:
▪ Freshly grated orange peel
▪ Peppercorns ground
▪ 3-4 crushed garlic cloves
▪ 3 sprigs of fresh rosemary
▪ 2 bay leaves
▪ Crushed juniper berries
▪ Several good lugs extra olive oil
▪ 2 tablespoons balsamic vinegar
Mix the marinade ingredients together in a bowl and just breathe in the flavour. Add the rabbit pieces and make sure all of the rabbit is coated. Cover with cling film and place in the refrigerator to chill. If you can let the flavours get to know each other overnight that would be great, but leave the marinade as long as you can.
Get your barbecue gas or charcoal to medium-hot temperature and arrange the rabbit pieces on the grill. Direct cook for about 6-8 mins and then turn over and repeat. The rabbit pieces will be cooked when they reach an internal temperature of over 70° Celsius and are nicely browned.
Keep serving simple with some orange wedges, which can be squeezed over the top of the rabbit to taste.
By Chris Winstanley
Article supplied by Chris Winstanley from Moveison outdoor living store near Lagos