By Gail Gordon Oliver

Many people are squeamish when it comes to eating rabbit. If you can get over your aversion, you're in for a treat. Rabbit is very lean, healthful, extremely juicy and flavourful, and very versatile. If you must, go ahead and substitute chicken for the rabbit.

Makes 4 servings

1 whole rabbit or chicken, cut up

1/2 cup Portuguese hot pimento paste (I use Ferma brand, readily available in Ontario)

2 tbsp freshly squeezed lemon juice

1 tbsp extra virgin olive oil

3 cloves garlic, minced

3 green onions, thinly sliced

1/2 tsp dried oregano

1/4 tsp freshly ground black pepper

1 lemon, quartered

Place the rabbit in a single layer in a 9- by 13-inch glass (or other non-reactive) baking dish. In a small bowl, combine the pimento paste, lemon juice, oil, garlic, green onion, oregano and black pepper. Spread the pimento paste mixture even over the rabbit. Cover and refrigerate for at least 2 hours or overnight, turning once.

Preheat a gas grill on high. Turn off one burner and lower the other(s) to medium. Lightly grease the grill grates. Place the rabbit pieces onto the grill, bone-side down. Using a slotted spoon or spatula, top each piece evenly with the solids from the marinade. Grill the rabbit over indirect heat, turning the pieces every 10 to 15 minutes, until it is cooked through, 35 to 45 minutes. Serve with lemon wedges for squeezing over the meat.

SCROLL TO TOP