Grilled Rabbit with Herb Butter

Grilling rabbit takes a little more attention than chicken because the lean meat dries out faster, but the payoff is worth it. The key is marinating, moderate heat, and basting with compound butter as it cooks. The butter melts over the hot meat, adding fat and flavor with every pass. Charcoal adds a smoky element that brings out the best in wild rabbit. This is the recipe that convinces skeptics.

Ingredients

• 2 whole rabbits, cut into serving pieces (front legs, back legs, saddle)
• Olive oil for marinating

For the marinade: - 1/4 cup olive oil - Juice of 1 lemon - 3 cloves garlic, minced - 1 tsp dried rosemary - 1 tsp dried thyme - 1 tsp kosher salt - 1/2 tsp black pepper

For the herb butter: - 1/2 cup (1 stick) salted butter, softened - 1 tbsp fresh rosemary, finely chopped - 1 tbsp fresh thyme leaves - 2 cloves garlic, minced - 1/2 tsp lemon zest - Pinch of red pepper flakes

Instructions

• Combine all marinade ingredients. Place the rabbit pieces in a zip-lock bag, pour the marinade over them, and refrigerate for 4 to 8 hours.
• Make the herb butter: mix the softened butter with rosemary, thyme, garlic, lemon zest, and red pepper flakes. Roll into a log in plastic wrap and refrigerate until firm. Slice into rounds before grilling.
• Set up your grill for two-zone cooking — hot coals on one side, empty on the other. Target temperature around 375 degrees.
• Remove the rabbit from the marinade and pat dry. Place on the hot side of the grill to sear for 2 to 3 minutes per side until you get good grill marks.
• Move the pieces to the cooler side of the grill. Place a round of herb butter on each piece. Close the lid and cook for 15 to 20 minutes, flipping once and adding more butter halfway through. The internal temperature should reach 160 degrees F.
• Let rest for 5 minutes before serving. Top with any remaining herb butter.

Tips

Two-zone grilling is critical for rabbit. Direct high heat the entire time will dry out the lean meat. Sear for color and flavor, then finish on the cool side to cook through gently.

Baste with butter often. The herb butter is doing two jobs — adding fat to the lean meat and flavoring it. Be generous.

Back legs take longer than front legs. Start the back legs a few minutes earlier, or move them to the hotter zone while the front legs finish on the cooler side.