Whole rabbit on the BBQ

Lapin entier sur le BBQ - BBQ Québec

I have memories since I was 5 years old, about raising rabbits. My father and our neighbor, when we lived in Rivière-du-Loup, raised rabbits for our 2 families. We had large enclosures with about 10 rabbits at any time at our place and about twenty at our neighbor, Mr. Saint-Pierre's.

At home, we often ate meat, because we had a lot of information on cooking and cooking this particular meat. My father drew his inspiration from the renowned chef Pol Martin. Today, I'm giving you the (best) recipe for cooking rabbit inspired by my father, in combination with a few tips learned in the field of BBQ! We are lucky in Quebec to have access to quality rabbit meat, from our local rabbit producers . You can eat the meat as is, or do as we do, and eat it more often than not in a good poutine!

Trick : when dealing with lean meat of this quality, it is important to use good fatty foods! That is to say: butter, but especially bacon!!!!

Servings: 4

Cooking time: 1 hour

Preparation time: 30 minutes

Ingredients :

  • 1 whole rabbit
  • 1/2 cup butter
  • 10 slices of bacon
  • THE Booster
  • Western Dry Marinade
  • Appalaches dry marinade
  • Sauce Bourbon Maple
  • 6 yellow flesh potatoes, cubed
  • 3-4 organic carrots, sliced
  • 1 large onion, finely chopped
  • 650 ml chicken broth

Steps:

  1. So I start by melting the salted butter with a pinch of the flavor enhancer, the Booster . Once melted and at room temperature, I will filter the butter to remove the rest of the spices that have infused.

  2. Then I open the rabbit like a toad and remove any meat that I don't want to have in cooking. Afterwards, I will inject the butter with the injector with the small needle, all over the rabbit. You are better off putting more than less. I then place the rabbit in the fridge for 15-20 minutes to set the butter.
  3. Meanwhile, I'm going to prepare a fairly high baking dish, in which I'm going to place yellow-fleshed potatoes, cut into cubes, chopped onions and carrots cut into rounds to be able to sit the rabbit on top.
  4. I will add a good chicken broth to cover 1cm at the bottom of the dish and put the rabbit in. To give flavor to my rabbit, I mix the dry marinades BBQ Québec x La Ferme Monette, Western and Appalachians in equal quantity and I rub the rabbit. Be careful not to put too much, we already have the Booster which is infused in the butter!
  5. To finish the preparation, I will add bacon on my rabbit so as to cover it completely. I will also add a little of the spices that I have left and even if I never do this, I will brush with a little sauce Bourbon Maple to follow my father's tradition!
  6. For cooking, rabbit is considered indirect cooking, as the vegetables and broth protect it. So I'm going to open the center burners a little higher than minimum and open the end burners to minimum to get a temperature of about 350 degrees. You read that right, the center burners are slightly higher than the end burners. The reason is simple, the legs will cook faster than the center of the rabbit, so I want to try to counteract that! You're going to cook the rabbit to a minimum internal temperature of 158 °F. In this recipe, because I injected butter, I get to 163-165 °F.
  7. Tip: To make the meat even juicier, you can add melted butter or cooking broth when the meat reaches 115°F.

  8. When the rabbit is cooked, I refrain from eating all the bacon on top and then I let it rest for 10 minutes. I debone it and immerse the meat in its cooking juices to soak it. I will incorporate this meat into several dishes, but my favorite version is on a good poutine!


Enjoy your meal!

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1 comment

Je cherchais une recette pour mon lapin et j ai lu l histoire !! Je viens de la place carrier ; ton père ma enseigner , j ai passé une partie de ma jeunesse avec ta sœur et je connaissais tes voisin 🤷🏻‍♂️Place carrier !! Drôle pareil comment le monde est petit ! Va essayer ta recette ! Bonne continuité

Serge savard ,

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