I got some rabbit in my CSA this week. I figure I’ll share what I did with them and ya’ll can nom and drool and try it if you ever get rabbit.
First: Made a dry rub out of sage, paprika, Clubhouse Montreal Chicken Spice, some garlic and onion powders, and salt. Applied liberally to both sides of the haunch, and wrapped in saran wrap, and left in my fridge overnight until cooking time.
I took some garlic scapes, then blanched them a bit so they were more flexible, I then sliced them down so they made two long pieces of scape, then wrapped two halves around each haunch, THEN I wrapped each haunch in as much bacon as I possibly could (According to my husband’s buddy, it wasn’t enough bacon.. Loki agrees..but there is never enough bacon for Him)
THEN, I turned on one side of my BBQ, indirect heat is the key for this meat to remain moist and not burned to a cinder due to the bacon grease flareups, so if you are using a charcoal grill, push all the coals to the side and leave an empty space and put an aluminum pie plate in the space. Indirect heat!
Keep the temperature around 400deg F. and cook for about an hour, don’t turn! Leave it alone…
Near the end of the cooking time, that’s when you can use some direct heat to do a final crisp of the bacon and use some bbq sauce if you want. I used Diana’s Smokey BBQ.
That’s what the rabbit looked like before tossing them on the BBQ. They were SO moist and turned out so yummy