Herb-Marinated Grilled Rabbit Legs
Cook Time
7 hours to overnight
Yield
4 servings
RECIPE Ingredients
- 4 ea rabbit legs
- ½ cup kosher salt
- ¼ cup granulated sugar
- 8 cups cold water, divided use
- 1 tablespoon whole peppercorns
- 3 bay leaves
- 5-6 sprigs fresh thyme
- 1 tablespoon fresh thyme leaves
- 1 tablespoon fresh tarragon leaves
- 1 teaspoon chopped fresh rosemary leaves
- 3 cloves garlic, peeled and rough chopped
- Zest and juice of 1 lemon
- 1 teaspoon maple syrup or honey
- ½ cup olive oil
Recipe notes
Think rabbit legs are just for braising? Lean game meat can be great on the grill with a little preparation. We used an aromatic brine and flavorful marinade to keep rabbit legs moist while they cook over charcoal.
RECIPE Preparation
- Make the brine: In a medium pot over medium-high heat, stir together 4 cups of the water, salt, and sugar. Heat, stirring, until salt and sugar are completely dissolved. Remove from heat and stir in remaining cold water. Cool for about 15 minutes then put into the fridge to chill completely.
- Add rabbit legs to a non-reactive bowl and cover completely with the chilled brine. Cover and refrigerate for at least 6 hours, up to overnight.
- Remove rabbit legs from the brine and pat dry. Discard brine. Add rabbit to a clean non-reactive bowl or gallon-sized zip-top bag.
- Make the marinade: To the bowl of a food processor, add thyme, tarragon, rosemary, garlic, lemon zest and juice, maple syrup, and olive oil. Pulse until finely chopped. Reserve half of the marinade in a small bowl and set aside. Pour the remaining marinade over the rabbit, turning to coat well. Refrigerate for at least 1 hour, up to 3 hours, turning occasionally.
- Prepare a charcoal grill for indirect grilling. Remove the rabbit legs from the marinade and let sit at room temperature while the grill heats. Discard used marinade.
- Grill the rabbit legs, turning occasionally and basting with the reserved marinade, until an instant-read thermometer inserted into the thickest part of the legs reads 155 degrees, about 15 to 20 minutes. Remove to a platter and rest for about 5-7 minutes before serving.
