Rosemary Rabbit Kebabs


Recipes | April 26, 2016 | By


Rosemary Rabbit Kebabs
Rabbit at its best. Rabbit doesn't have to be slow cooked every time. When cooked correctly it can have an amazing flavor, and be as tender as chicken!
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  1. 2 Wild Rabbits
  2. Fresh Rosemary sprigs or squires.
  3. Fresh rosemary
  4. Lemon
  5. Heaped tbsp sweet paprika
  6. Pinch of nutmeg
  7. Heaped tbsp sesame seeds
  8. Lashings of sesame oil or macadamia oil
  9. Salt and pepper to taste
  1. Remove the bottom part of the rosemary, use woody rosemary or skewers.
  2. Cut the best parts from the rabbit- the legs and back straps, removing the silverskin. Cut into mouth size pieces.
  3. Marinate with half the lemon, fresh rosemary, lemon, heaped tbsp sweet paprika, pinch of nutmeg, heaped tbsp sesame seeds and lashings of sesame oil or macadamia oil
  4. Salt and pepper to taste.
  5. Leave to marinate for over 30 minutes.
  6. Put onto rosemary or skewers. Cook on a hot pan or BBQ with generous amounts of oil. Turn once each side. - The meat should be golden brown.
  7. Resting the meat covered with foil for 2-5 minutes will retain juices and make the meat that much better!
  8. When serving drizzle the juices on the Kebabs, finish with a drizzle of honey and a slice of lemon.
  1. I'll be Honest- cooking wild meat takes skill. So you may want to test cooking the meat. Too hot and fast and it will be raw in the middle. Too long and the meat will dry out. Not hot enough and the meat will boil in the pan and become chewy. - so take the time to test a small sample.
  2. The pan or BBQ should be hot when putting in the rabbit meat. Let it sit and turn only once, playing with the meat will only dry it out. And remember all meat should rest a few minutes before serving!
  3. The Rabbit should be tender and juicy!
The Honest Hunter