Spanish · Dinner
Grilled Rabbit with Garlic
Bone-in rabbit portions marinated in garlic, white wine and thyme, then grilled over live fire until the skin chars and the meat stays juicy near the bone. Finished with a garlicky lemon-parsley drizzle, the dish carries smoky, herbal, savoury flavours and is served with grilled bread or a simple salad.
$7
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
455Calories
47.5gProtein
26.3gFat
6.8gCarbs
1.4gSugar
1.9gFiber
690mgSodium
135mgChol
5.9gSat Fat
620mgPotassium
55mgCalcium
3.4mgIron
6.2mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat rabbit portions dry and place in a shallow dish with minced garlic, 1 tbsp olive oil, white wine, thyme and paprika.
2
Marinate
Cover and chill 2 hours to allow garlic and wine to penetrate the meat.
3
Grill
Over medium-high heat, grill rabbit 8-10 minutes per side until skin chars and juices run clear when pierced.
4
Finish
Whisk remaining 1 tbsp olive oil, lemon zest, lemon juice, parsley, salt and pepper together.
5
Plate
Transfer grilled rabbit to plate and spoon lemon-parsley sauce over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g bone-in rabbit portions (about 2 leg/thigh pieces)
- 8 cloves8 cloves garlic
- 4 tbsp4 tbsp olive oil
- 60ml60ml dry white wine
- 2 tsp2 tsp fresh thyme
- 1 tsp1 tsp smoked paprika
- 11 lemon
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
