Recipe courtesy of Eric Ripert
Grilled Rabbit and Vegetables
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 854
- Total Fat
- 50
- Saturated Fat
- 11
- Carbohydrates
- 16
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 83
- Cholesterol
- 226
- Sodium
- 1700
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
Ingredients
1 (3 to 4 pound) rabbit, cut into 8 pieces
Fine sea salt and freshly ground white pepper
1/2 cup extra-virgin olive oil
4 garlic cloves, thinly sliced
1 bunch thyme
1 bunch rosemary
2 tomatoes, halved
1 eggplant, sliced crosswise into 1/2-inch-thick pieces
2 round zucchini, sliced on a bias into 1/2-inch thickness (you can substitute regular zucchini)
Directions
- Prepare a grill or heat up a grill pan. If available, place a piece of slate on the grill and heat for at least 5 minutes.
- Meanwhile, place the rabbit on a platter and season with salt and pepper. Drizzle 3 tablespoons of olive oil over and scatter garlic slices from 3 cloves, 8 sprigs of thyme and 4 sprigs of rosemary (halved to make 8). Allow it to marinate while the grill is heating.
- When the slate is hot, place the rabbit pieces on the slate. Cook on each side until the rabbit is nicely seared and cooked through, about 5 to 7 minutes per side. Remove the garlic cloves and discard if they begin to burn, they will give a harsh flavor to the rabbit.
- Season the vegetables with salt and pepper and drizzle with olive oil. Halfway into cooking the rabbit, place the vegetables on the slate and place a sprig of thyme and rosemary and a few slices of garlic on each. Cook on each side until nicely browned and softened, about 2 to 3 minutes per side. Serve hot or room temperature.