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    Rabbit: Grilled Italian Rabbit


    Source of Recipe


    Molly Kinkaid

    List of Ingredients




    1.5 to 3 lb. rabbit (the smaller the more tender)
    bottle of creamy Italian dressing

    Recipe



    Disjoint and pierce meat deeply. Place meat in bowl or Ziploc bag- pour dressing over meat. Marinate, refrigerated for 24-48 hours. Drain meat well and discard dressing. Add damp chunks of mesquite to cooking fire 5 min. before adding meat for a really delicious flavor. Meat is done when it just turns white at the bone- overcooking will toughen it.

 

 

 

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