This is about as rustic as our recipes get. Limited by our current residency in the city, we roasted our rabbit over our porch grill, rather than a proper fire. The result, as you can see, is a picturesquely charred rabbit suspended over glowing coals. The pairing of the char on the rabbit and honey produces a taste reminiscent of barbecue sauce, smoky and sweet together. Although rabbit is prone to turning dry as it cooks, ours stayed juicy and tender, in part, no doubt, to the honey basting.
We tried eating the rabbit with forks and knives, but in the end stooped to tearing at the meat with hands and teeth. Much more effective, and somehow even more flavorful. Not to mention perfectly in keeping with the book, given how the rabbit is eaten a few pages later…
Roasted Rabbit Recipe:
Cook’s Notes: Because the temperatures of grills and open fires can vary widely, check your rabbit for doneness. Pay special attention to the hind legs, where the muscle is thickest. You can also use the leftovers to make our Elizabethan Stewed Rabbit (in the cookbook). Win! And while you’ve got the grill going, you might as well pair this dish with our Grilled Peaches in Honey.
- 1 rabbit
- 2 Tbs. butter
- 2 Tbs. honey
- juice from half a lemon
- more honey for serving