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Whole Rabbit Grilled

Eric_HessEric_Hess Posts: 7
edited July 2012 in Cookbook
My first post, yay!
I made this rabbit in a white wine and mustard slather. Cooked it at 300º for about 1.5 hours over lump charcoal and grape vines. I used the plate setter with the feet up and placed the rabbit on the grates. Maybe the best rabbit I have ever put in my mouth!


  • MikeP624MikeP624 Posts: 292
    Can you give a bit more detail on the seasonings used.  I like rabbit alot and my butcher usually has whole rabbits.  I would be interested in roasting a whole one.
  • FanOfFanboysFanOfFanboys Posts: 1,882
    What internal temp did you pull at? I may cook one next week
  • Eric_HessEric_Hess Posts: 7
    edited July 2012

    French mustard wine recipe was:

    Dijon mustard

    White wine

    Olive oil

    Salt pepper




    I did not measure anything; I just mixed until it tasted
    good. Then I coated the rabbit in the sauce, wrapped it in saran wrap while I
    got the Egg going.  Once the Egg was good
    to go I reapplied the remaining sauce and tossed it on the grill.


    I cooked it to 160º internal temp but probably should have
    pulled it off at 150-155º


  • FanOfFanboysFanOfFanboys Posts: 1,882
    edited July 2012
    Did you buy or kill? Approx what was the precook weight?
  • Eric_HessEric_Hess Posts: 7
    I bought it and it was about 2 lbs. Another thing I forgot to mention was that I made a simple poultry brine and soaked it over night. I promise my next post will have a more structured format to present these details without being prodded. rookie mistake.
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