By Elam Beiler
Spit-Roasted Rabbit
Rabbits are Italy's most popular wild game, due to both their abundance and their status as fine fare. (Coniglio allo spiedo), a classic Italian preparation for rabbit, blends fresh herbs with lemon juice and olive oil, then adds the sweetness of a honey glaze that protects the meat as it slow-roasts over glowing hardwood coals. this recipe also works for squirrels. From Field & Stream Mag.
Updated at: Thu, 17 Aug 2023 13:45:52 GMT
Nutrition balance score
Good
Glycemic Index
51
Low
Glycemic Load
27
High
Nutrition per serving
Calories3655.4 kcal (183%)
Total Fat287.3 g (410%)
Carbs53.3 g (21%)
Sugars39.5 g (44%)
Protein212.7 g (425%)
Sodium2512.8 mg (126%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1whole rabbit
skinned and gutted
1 cupextra-virgin olive oil
1lemon
juice and zest of
4sage leaves
3garlic cloves
smashed
3 sprigsfresh rosemary
2 tsppeppercorns
1 tspkosher salt
For the glaze
Instructions
Step 1
Pour the olive oil into a medium bowl and whisk in the lemon juice and zest.
Step 2
Stir in the sage, garlic, rosemary, peppercorns, and salt.
Step 3
Place the whole rabbit in a zip-seal bag, and add the marinade.
Step 4
Seal the bag, pressing out as much air as possible.
Step 5
Marinate the rabbit, in the refrigerator or cooler, for no more than 4 hours.
Step 6
When ready to cook, remove the rabbit from the bag (reserve the marinade), pat dry, and let rest on a plate for 30 minutes to come up to room temperature.
Step 7
To make the glaze, pour 1/4 cup of the marinade into a small pot set over medium heat.
Step 8
Whisk the honey into the warmed marinade.
Step 9
Start a fire of dried hardwood.
Step 10
Build a rotisserie by driving two forked sticks of green wood, 1 inch in diameter or thicker, into the ground toward the front edge of the fire.
Step 11
Continue feeding the fire by adding wood to the back and raking hot coals toward the front.
Step 12
Skewer the rabbit lengthwise with another greenwood stick about 2 feet long.
Step 13
Use two thin skewers threaded through the front and rear quarters to hold the rabbit in place.
Step 14
Set the rabbit in the forked sticks, which should be 8-10 inches above ground, and rake hot coals under the rotisserie.
Step 15
Cook the rabbit, turning occasionally.
Step 16
Tie the rosemary sprigs together; use them to brush the glaze onto the rabbit until it is cooked through to an internal temperature of 155 de- grees.
Step 17
Remove the rabbit from the skewer, quarter it, and season with salt and pepper before serving.
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