Before we tucked into Mad Men last night—or the bewitching Summer Fruit Shortcake that our friend Vincent whipped up—we sat down to grilled rabbit à la Anne. After taunting me with a description of grilled rabbit and homemade buttermilk ranch dressing, we decided to give it a go. Neither Vincent nor Mr. Foodinista had tasted rabbit before, and now both are hopping (sorry) for more. I think this is maybe my favorite grilled meal I’ve had all summer. It’s a super-lean protein. You can use rabbit in any dish that you would use chicken. And this particular dish couldn’t be easier—or more delicious. I guess it’s mostly a matter of finding rabbit. If you live in LA, check out Puritan Poultry on Third/Fairfax and have them chop up a three-pound rabbit into eight pieces. Then here’s what Anne recommends:
i marinated it in olive oil, garlic, rosemary, maldon salt (my favorite) and pepper for an hour or so… then grilled it over
indirect flame on the bbq for about 20 mins… turning at mid-point. we put some oak chips in the bbq for flavor. when we first had grilled rabbit in oregon at a winery they used dried vine cuttings and it was amazing.