Soul Food Recipe - All in one Meat Loaf

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Grilled Rabbit With Spicy Marinade

To Avoid drying out tender meats like rabbit, and poultry, grill them until borwned over hot coast (in the center of the fire), then move t hem to the coller areas on the outer edges of the fire to finish cooking.

Ingredients:

2 (3lbs) fresh rabbits, dressed
1/2 cup olive oil
2 garlic cloves, crushed through a garlic press
2 tablespoons fresh lemon juice
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon of liquid smoke
1/4 teaspoon salt
1/8 teaspoon crushed hot red pepper flakes
Barbecue Sauce

Directions:

Using a sharp knife and a cleaver, cut up each rabbit into eight pieces as follows. Cut off the two forequarter sections where the rib cagebegins. Cut off two hindquarter sections where the rib cage begins. Chop the long center section in half vertically. Chop each rib section in half crosswise.

In a large bowl, whisk together the oil, garlic, lemon juice, mustard, liquid smoke, salt and red pepper flakes. Add the rabbit pieces, cover, and refrigerate for at least 2 hours or up to 6 hours. Do not over-marinate rabbit, or the texture will become rubbery.

Prepare a hot fire in an outdoor grill. When it is ready, the charcoal will be covered with white ash. Remove the rabbit from the marinade, and pat the pieces dry with paper towe.s. Grill the rabbit in the hot center area of the grill, basting it with the marinade and turning often until browned, about 10 minutes. Them move the rabbit pieces to the cooler outside edges of the grill, and cover the lid. Grill, basting and turning occasionally, until the rabbit show no sign of pink at the bone when prodded with the tip of a sharp knife, about 30 minutes. The center sections of the rabbit will be done before the meatier portions, so remobe them when done and keep warm. You can baste the rabbit with barbecue sauce now if you want in the last 10 minutes of grilling.

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