Grilled Rabbit with Apple Cider Brine

Grilled Rabbit with Apple Cider Brine Print this recipe

Yields: 8 servings
Cook time: 40 minutes Prep time: 6 hours


apple cider brine

  • ½ bay leaf
  • ½ tablespoon dried thyme
  • ½ teaspoon minced garlic
  • 1 tablespoon cracked black pepper
  • 1 tablespoon sugar
  • 2 cups apple cider
  • 2 cups water
  • 6 dried allspice berries

basting sauce

  • ½ cup soy marinade
  • ¼ cup fresh lemon juice
  • 3 tablespoons butter
  • 3 tablespoons dijon mustard

soy marinade

  • 2 teaspoons garlic powder
  • 2 teaspoons ground ginger
  • 2 teaspoons MSG (optional)
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 2 teaspoons sugar
  • ½ cup soy sauce

  • 3 whole rabbits split, 2 pounds each, or 8 rabbit hind leg quarters


  1. Combine the brine ingredients in a small bowl or resealable plastic bag. Add the rabbit pieces, cover or seal, and refrigerate for 6 to 12 hours.
  2. Combine the basting sauce ingredients in a small nonreactive pan and mix well. Place over medium heat until the mixture is warm. Remove from the heat.
  3. Build a charcoal and/or wood fire with the cooking rack 6 to 8 inches above the coals. Lightly oil the hot grate. When the temperature reaches 350 F, grill the rabbit for 20 minutes on each side, or until the internal temperature reaches 160 degrees. Baste the rabbit liberally with the basting sauce as it grills. Cut the whole rabbit into quarters before serving.
  1. In a small bowl, combine all the ingredients and mix well. Transfer to a tightly sealed jar and store in the refrigerator for up to 3 weeks
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