Simple and delicious, this grilled rabbit is full of flavor, and so easy to make. While domestic rabbit is akin in flavor to lean chicken breast, wild rabbit is better if it is brined first. But whether you utilize homegrown rabbit meat or wild cottontail, this is a simple recipe you’ll return to again and again.

We raise, and subsequently eat, a decent amount of meat rabbits here. They’re a way for us to provide protein right from our own homestead even with our limited space. If you haven’t gotten into raising your own rabbit, I highly recommend it. They’re sustainable, their poop is gardening gold, they’re pretty easy to raise and very prolific.

While I often make rabbit stew in the crockpot or braised rabbit, grilled rabbit is my absolute favorite way of cooking rabbit. It’s super easy, it gets done quickly, and it’s so tasty. My kids never complain when I throw one or two on the grill, either. It’s one of their favorite meals.

If you’re looking for healthy recipes, this is definitely it. The lean meat and herbs, with just a touch of fat to pair with this otherwise lean protein.

I love how simple this recipe is, too. It’s just a whole rabbit, some herbs and garlic and a little bit of butter, and you’re all set. Heat up the grill, cut the sternum of the rabbit, rub on those spices, baste in a little butter and get to cooking.

If you’ve never had rabbit before, this is a terrific rabbit recipe for your first time, it tastes really similar to grilled chicken. I will note, if you have a wild cottontail, I suggest soaking it in cold water and salt before grilling to help tame any strong flavors.

Ingredients for Grilled Rabbit

Whole Rabbit – cut the sternum so you can flatten the rabbit on the grill. This may make some of the ribs stick through, but that’s ok.

Butter – melted, this is basted on to add a little fat to otherwise lean meat.

Garlic cloves– finely minced to make it nice and garlicky.

Bay Leaves – crushed so you can easily rub them onto the meat with the rest of the herb mixture.

Dried Thyme

Salt

Black Pepper

How to Make Grilled Rabbit

Begin by allowing your rabbit to come to room temperature before preparing.

Preheat gas grill or charcoal grill to 425°F, you’ll want to keep it at a medium heat temperature for cooking. While it is preheating, cut the rabbit along the sternum with a pair of kitchen shears. Then, flatten it so it will lay on the grill. This makes it much easier to grill and cook more evenly.

Then, take some melted butter and using a pastry brush, baste it all over the outside of the rabbit.

Next, mix together minced garlic, salt, black pepper, dried thyme, and crushed bay leaves in a small bowl. Take the herb mixture and rub it all over both sides of the rabbit. The butter will help it adhere.

Baste a little more butter on top of the seasoned rabbit and place rabbit flat on the hot grill, directly on the grates and allow it to cook for 15 to 20 minutes.

Baste lightly with butter and flip the rabbit, cooking another 15 to 20 minutes or until the internal temperature reaches 160°F and juices run clear.

Remove the rabbit from the grill and allow it to rest for ten minutes off the heat before cutting it into six pieces of rabbit. Two loins, two front legs, two hind legs.