Lots of restaurant chefs participating in the rabbit revival are marinating rabbit, then cooking it quickly over hot coals.
2 3-pound rabbits, each cut into 6 pieces
3 cups dry white wine
1/3 cup olive oil
1/2 cup chopped fresh rosemary
1/4 cup plus 2 tablespoons chopped fresh marjoram
2 tablespoons finely minced garlic
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons bacon fat (rendered from 4 to 6 slices bacon)
4 sprigs of rosemary, for garnish
3/4 cup Aïoli
1. Rinse rabbit pieces under cold running water and pat dry. Place them in a large bowl.
2. In another bowl whisk together the white wine, olive oil, rosemary, marjoram, garlic, salt, and pepper. Pour the marinade over the rabbit, cover, and refrigerate, stirring occasionally, for 2 days.
4. Prepare the grill. When grill is ready, remove rabbit from marinade and pat dry.
5. Over gray, ashy coals, grill rabbit for about 10 minutes per side, basting several times with the bacon fat. The loin pieces will cook in about 15 to 17 minutes total. (The rabbit should be cooked like chicken it will be rosy near the bone but the juices should run clear.) When rabbit is done, let it rest for 5 minutes.
6. Arrange on a platter, garnish with rosemary sprigs, and serve with aïoli on the side.
Lots of restaurant chefs participating in the rabbit revival are marinating rabbit, then cooking it quickly over hot coals. Serve it with homemade Aïoli, or you can purchase a good quality prepared aïoli Serves 4 Recommended wine: Viognier