Grilled Rabbit with Summer Vegetables Recipe
Grilled Rabbit with Summer Vegetables
Total time: more than 2 hours
Preparation time: 10-15 minutes
Marinating time: 4 hours
Cooking time: Depends on thickness
Difficulty: Easy
Chef's Note
The front quarters of the rabbit are unjustly neglected. They are often the meatiest parts, easy to eat with the fingers.
You can use any vegetables in this recipe. It’s quick, simple and nutritious.
Ingredients for 4 servings
- 8 forequarters of Rabbit
- 1 eggplant
- 2 zucchini
- 4 preserved tomatoes or peppers (from a jar) + 4 small potatoes
- Fleur de sel and freshly ground pepper
- Olive oil
- 4 cloves of garlic
- Bay leaf, rosemary, lemon thyme
  1. Ask your butcher for the forequarters of the rabbit (allow 2 pieces per person).
  2. Four hours before cooking, marinate the rabbit in a bowl with olive oil, bay leaves, a branch of rosemary, the garlic cloves and thyme. 
  3. Wash and slice the unpeeled zucchini lengthwise into 7 mm (1/4”) strips. Wash and cut the eggplant into slightly thinner slices. Halve the little potatoes lengthwise. Set the vegetables aside in the refrigerator.
  4. Just before cooking, remove the rabbit pieces from the marinade and place them directly onto the grill. Season with fleur de sel and freshly ground pepper.
  5. Dip the vegetables into the marinade for a few seconds and place them on the grill. Season.
  6. Once the rabbit and vegetables are cooked, transfer them to a platter and serve immediately.

Grégory Coutanceau, Restaurant Les Flots, 1, rue de la Chaîne, 17000 La Rochelle.

Photo and  collaboration: Comité Lapin Interprofessionnel and Canetti Conseil. Photograph: Christian Adam. Stylist: Isabelle Dreyfus.

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