Rabbit With Rosemary-lime Baste

Total Time: 47 mins Preparation Time: 30 mins Cook Time: 17 mins

Ingredients

• Servings: 3
• 1 cup dry red wine
• 1/4 cup extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon minced garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1 (2 1/2 lb) rabbit, cut into 6 pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon finely chopped fresh rosemary
• 2 teaspoons grated lime zest
• 1/4 teaspoon kosher salt

Recipe

• 1 make the marinade: in a bowl, whisk the marinade ingredients together.
• 2 place the rabbit pieces in a large plastic zip-lock freezer bag and pour in marinade.
• 3 press air out of bag and seal tightly.
• 4 turn the bag to distribute the marinade; place in a bowl, and refrigerate 2-12 hours, turning occasionally.
• 5 just before grilling, make the baste: in a small bowl, whisk together the baste ingredients.
• 6 remove rabbit pieces from the bag and discard the marinade.
• 7 wipe off most of the marinade from the rabbit with paper towels.
• 8 prepare grill for direct grilling (scrape grill grate and oil it).
• 9 sear over direct high heat for 5 minutes, turning once halfway through searing time.
• 10 continue grilling over indirect medium heat until the meat is no longer pink at the bone: 15-20 minutes for the larger pieces, 10-12 minutes for the smaller pieces.
• 11 during the last 5 minutes of grilling, brush the rabbit pieces with the baste.
• 12 serve warm or at room temperature.