Food Friday: Grilled Rabbit with Rosemary & Thyme becomes Rabbit Risotto
Grilling rabbit is often one of the quickest and easiest ways of cooking rabbit. Young, tender meat rabbits are best for grilling, whereas older, larger rabbits are a bit tougher and should be used for braises instead. If you’re not raising your own rabbits, ask some of your local butchers if they have rabbit meat available. You just might be pleasantly surprised.
This recipe combination from The Examiner is practical for couples or for those who have a couple rabbits available to throw on the grill but aren’t sure what to do with all the meat. Making risotto can be a tedious task and you want to pay close attention to the rice. The liquid must be added slowly, then allowed to completely absorb into the rice before you add more liquid.
Grilled Rabbit with Rosemary & Thyme
- 1 whole young rabbit (2-3 pounds), cut into 6 pieces
- Salt & pepper, to taste
- 3/4 cup of olive oil
- 3 cloves garlic
- 3 short sprigs rosemary
- 3 short sprigs thyme
- more salt and pepper
- Wood chips for grilling, if desired
- One hour before grilling, liberally salt and pepper rabbit pieces. Soak wood chips, if desired.
- Heat grill. Meanwhile, prepare marinade by blending olive oil, garlic, herbs, and salt & pepper. Brush rabbit with olive oil marinade and sear on hot grill.
- Reduce heat to 300 with the lid down and grill for about 1 hour, brushing with marinade and turning over every 15 minutes. Use probe thermometer and follow temp standards of doneness for beef. (It will appear to be done long before it actually is. )
Grilled Rabbit and Mushroom Risotto
Making your own stock:
- 3 cups vegetable broth
- 2 cups water
- rabbit meat pulled from two or three pieces
- bones from the rabbit
- 1 clove garlic, smashed
- 1 T butter
- 1 shallot, diced
- 1/2 cup mushrooms, chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry red wine
- 10 dried cherries, diced
- 2 sprigs thyme
- shaved parmesan cheese
For the stock:
- Pull rabbit meat from leftover carcass.
- Pour vegetable stock and water into medium pot. Add bones and garlic. Bring to a boil, then turn down to low heat.
For the risotto:
- Heat butter over medium heat in a large skillet and add shallots. Saute about 5 minutes, then add in the mushrooms. After a couple more minutes, push everything to the sides and add rice. Mix through and let the rice soak up some of those flavors, then add the red wine. Cook about 3 minutes. Add cherries.
- Mix in the broth 1/2 cup at a time, stirring it in over the course of 20-30 minutes.
- After the rice cooks another 15-20 minutes, add 2 sprigs of thyme and the rabbit. Test the rice, and when it reaches the softness you like, remove the thyme. Serve with shaved paremesan and a pinch of grey salt or sea salt.