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Spit-roasted Rabbit

Chelsea M-C
“Serving men were carrying off baskets of Hot Pie’s bread and tarts, the chief cook was carving cold slices off a ham, spit boys were turning rabbits while the pot girls basted them with honey, women were chopping onions and carrots.” -A Clash of Kings
Spit-Roasted Hare

Our Thoughts:

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.

Serves: 3-4, with sides
Prep: 5 minutes       Cooking: about a half hour
Ingredients:
  • 1 rabbit
  • 2 Tbs. butter
  • 2 Tbs. honey
  • juice from half a lemon
  • more honey for serving
Thread one very long metal skewer (or two shorter ones) through the length of the rabbit.
In a small bowl, combine the butter, honey, and lemon juice. Swirl together until combined.
Suspend the rabbit over hot coals, and baste with the honey mixture. Turn the rabbit periodically to expose all sides to the heat, basting all the while. When all the meat is done, remove from heat, and carve into portions. Serve with the option of additional honey.
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