Grilled Rabbit Recipe

Throwing rabbit on the BBQ is by far my all-time favorite way to prepare it; it’s SO simple to make and is the ideal dish to prepare for people who may be unsure about preparing or eating rabbit. If you can BBQ chicken thighs, you can BBQ rabbit. So grab your favorite BBQ sauce, some garden fresh vegetables, and light the grill!

Because rabbit is lean and lacks fatty skin, you’ll get fewer flame ups from fat catching on fire. Rabbit has a slightly sweet flavor and pairs well with plum sauce, but any of your favorite barbecue sauce will do. A little char is nice, but the key is to put the rabbit on a hot grill then turn it down to cook low. Rabbit is best cooked on the BBQ grill whole with the ribcage split and flattened rather than cut up before grilling.

How to cook RABBIT on the GRILL Perfectly!

Grilled Garlic and Herb Rabbit 🔗



  • 1 (3- to 4-pound) rabbit, cut into 8 pieces
  • 8 sprigs fresh thyme, leaves picked
  • 4 sprigs fresh rosemary, leaves picked
  • 4 cloves garlic, peeled
  • ½ cup extra-virgin olive oil
  • 1 lemon, zested and juiced
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Garnish: fresh rosemary sprigs, fresh thyme sprigs


  1. In a large bowl or gallon-size resealable bag, place rabbit pieces.
  2. In the work bowl of a food processor or the container of a blender, combine thyme, rosemary, garlic, oil, lemon zest and juice, and honey; process until smooth. Pour marinade over rabbit; cover and refrigerate for at least 1 hour.
  3. Preheat grill to medium-high heat (350° to 400°).
  4. Remove rabbit from marinade, and sprinkle with salt and pepper. Reserve marinade. Grill rabbit legs for 10 minutes, turning occasionally. Add loin and ribs; grill 20 minutes more, continuing to turn all pieces occasionally and brushing with reserved marinade. Garnish with rosemary and thyme, if desired.


What do you soak a rabbit in before cooking?

Its gamey flavor makes it a popular ingredient in terrines, rillettes, or pâtés, and rabbit ragu makes a delicious pasta sauce. To keep the meat nice and moist, rabbit is typically roasted, baked in a pie, or braised in a stew or casserole.

What seasonings can you put on a rabbit?

Domesticated rabbits don’t really need this, but if you want to brine them, do so for no more than 4 hours. A simple brine of 1/4 cup kosher salt to 4 cups water will do — the rabbit will get plenty of seasoning later. Submerge your bunny in this brine for about 8 hours.

How do you tenderize a rabbit before cooking?

Rabbit can be marinated in sugar or honey, red wine, or olive oil seasoned with herbs. Parsley, rosemary, sage, bay leaf, lemon-grass, coriander, and basil are excellent rabbit seasonings.

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