Green Lake Grilled Rabbit With Lemon Thyme And Yogurt Recipes

HONEY GARLIC GRILLED RABBIT RECIPE - (3.9/5)

Steps:

• In a large bowl, whisk together oil, lemon zest and juice, garlic, salt and pepper. Remove 1/3 cup of the mixture, cover and refrigerate. Whisk honey, rosemary and thyme into remaining lemon-oil mixture. Add rabbit, turn to coat, cover and refrigerate for at least 2 hours or overnight. Prepare a grill for medium heat cooking. Remove rabbit from marinade; discard excess marinade. Place rabbit on the grill and cook, turning the pieces occasionally and moving them if the fire flares up, until browned and cooked through, about 12 minutes for small pieces and 20 to 22 minutes for larger pieces. Transfer to a plate and keep warm. Meanwhile, place reserved lemon-oil mixture in a very large bowl. Add kale and gently toss until all leaves are coated. When rabbit is done, place kale leaves in a single layer on the grill. Cook until leaves begin to brown and crisp on the edges, 1 to 2 minutes. Turn leaves and cook other sides until browned and crisped, 1 to 2 minutes more. Slice kale, place on a platter and top with rabbit.

GREEN LAKE GRILLED RABBIT WITH LEMON THYME AND YOGURT

Steps:

• Wipe rabbits dry and season with salt and pepper.
• Preheat oven to 350 degrees.
• Heat oil until it is almost smoking. Add the rabbit pieces and sear over high heat until brown on both sides. Remove from heat and place in baking pan. Bake for about 10 minutes, while preparing sauce.
• Wipe grease from pan and deglaze pan with vermouth. Add thyme, lemon juice and stock and cook quickly over high heat to reduce to 1/3 original volume. Watch carefully.
• Remove from heat and with wire whisk beat in 1/4 cup yogurt.
• By the time the sauce is finished the rabbit should be cooked. Remove from oven. Whisk liquid from baking pan into the sauce.
• Place rabbit on serving platter and nap with sauce. Serve rabbit with dollop of yogurt and braised vegetables.