Rabbit BBQ with tzatziki
Rabbit BBQ with Tzatziki I bought rabbit thighs from the supermarket since we don't have access to a direct source and we don't cook rabbit very often. Rabbit meat isn't for everyone, but this version, with marinade and tzatziki, has been accepted even by those who aren't fond of it. The recipe doesn't have many steps and the ingredients are easy to find, but the rabbit needs time to marinate. It's the kind of dish that is great for a change from regular meat. Quick Info Total time: 2 hours (including minimum marinade) Effective preparation time: approx. 20 minutes Cooking time: 40 minutes (5+5 on the grill, then 30 in the oven) Servings: 3-4 people Difficulty: easy to medium (especially if you haven't cooked rabbit before) Recipe type: grilled meat with Mediterranean influences Ingredients For rabbit: 800 g rabbit thighs, bone-in 2 sprigs of rosemary 1 bay leaf 2 garlic cloves 2 tablespoons olive oil 1 tablespoon honey (diluted with 2 tablespoons of water) 1 tablespoon Worcestershire sauce Coarse salt Pepper For tzatziki: 1 small cucumber 2 pickles (cornichons) 1 garlic clove 1 tablespoon olive oil 4 tablespoons Greek yogurt 1 tablespoon chopped dill Salt Pepper Preparation method 1. Prepare the rabbit thighs. Wash them under cold running water and let them drain for a few minutes. 2. Crush the rosemary, bay leaf, and garlic in a mortar or with the blade of a knife. Mix everything with the 2 tablespoons of olive oil, salt, and pepper. 3. Pour this marinade over the rabbit thighs. Rub the meat well so that it gets coated everywhere. Cover the dish and let it marinate for at least an hour in the fridge. If you can, let it marinate longer. 4. Meanwhile, make the tzatziki sauce. Crush the garlic clove. Wash the cucumber, peel it partially (optional), and cut it into small cubes. Chop the pickles finely. Mix the yogurt with the olive oil, chopped dill, garlic, cucumber, and pickles. Season with salt and pepper to taste. Place the bowl in the fridge, covered. 5. Remove the rabbit thighs from the marinade and set aside the large rosemary or bay leaves if you see them on the surface (to avoid burning on the grill). 6. Heat the grill well. Place the thighs on the grill and cook for 5 minutes on each side until they lightly brown on the surface. 7. Mix the honey with two tablespoons of water. Brush the rabbit thighs with this mixture on both sides. 8. Transfer the meat to a baking dish and pour the Worcestershire sauce over it. Bake at 180°C for 30 minutes. During baking, turn the meat twice and baste it with the sauce formed in the dish. 9. When the thighs are ready, let them rest for a few minutes, lightly covered. 10. Serve the meat warm, with tzatziki sauce on the side. Optionally, you can put a store-bought BBQ sauce on the table for those who prefer a stronger flavor. It also goes well with polenta, if you like that combination. Why I make this recipe often I don't cook rabbit meat often, but I repeat this recipe because it brings out a pleasant flavor from meat that can seem bland. The marinade with rosemary and bay leaf really helps, and the tzatziki perfectly balances the final taste. It's not complicated to make, but it requires a little patience for marinating and baking. It's a good option when I want to cook something different without spending too much time in the kitchen. Tips and variations Tips - Use coarse salt, not fine salt. It improves the crust. - If you don't have a grill, you can briefly brown the thighs in a grill pan. - Don't cut the meat immediately after taking it out of the oven. Let it rest for 5-10 minutes to relax, otherwise, it dries out faster. Substitutions - Olive oil can be replaced with another vegetable oil, although olive oil adds extra flavor. - Honey can be replaced with maple syrup or even a bit of brown sugar if you don't have it on hand. - If you can't find Worcestershire sauce, you can omit it, but the final taste will be simpler. Variations - You can use boneless rabbit thighs, but the oven time decreases. - If you want, you can marinate the rabbit overnight for a more intense flavor. - Tzatziki also works with plain yogurt, not just Greek, but the consistency will be more fluid. Serving ideas - Besides tzatziki, rabbit steak can be served with polenta or baked potatoes. - If there's leftover meat, it's also good cold in simple salads. - You can also bring a store-bought BBQ sauce to the table for variety. Frequently asked questions What do I do if I don't have a mortar to crush the spices? You can finely chop the rosemary and garlic and crush the ingredients with the blade of the knife on a cutting board. How important is the marinade for rabbit meat? The marinade helps with flavor and tenderness, especially for rabbit meat which can be a bit dry. I don't recommend skipping this step. Can I use another type of meat for this recipe? Yes, the same steps work with chicken or turkey, adjusting the cooking time accordingly. Can everything be prepared in the oven if I don't have a grill? Yes, the meat can be browned first in a pan or even directly in the oven at high temperature, then continue baking at 180°C. Nutritional values Estimation per serving (for 4 servings): approx. 250 kcal, 32 g protein, 10 g fat, 6 g carbohydrates. The tzatziki adds another approx. 50-60 kcal per serving (yogurt, oil). Rabbit meat has quality protein and is lower in fat than other meats. These values are just estimates and can vary depending on the size of the thighs and the type of yogurt. Storage and reheating Cooked rabbit meat can be stored in the fridge, covered, for 1-2 days. When reheating, it works best in the oven at low temperature to avoid drying out. Tzatziki lasts in the fridge for 1 day, after which it becomes too watery. I recommend not freezing the cooked steak, as the texture will not be the same. If there's any left, it can also be used cold, sliced thinly, in salad.
Preparation
1. The thighs are washed and drained of water. 2. In a mortar, crush the rosemary, bay leaves, garlic, and mix with olive oil. Season with salt and pepper, then pour over the rabbit and let marinate for at least an hour. 3. Prepare the tzatziki sauce (so simple): crush the garlic, dice the pickles and cucumber, mix with the remaining ingredients, and let it chill. 4. Remove the rabbit from the marinade and place it on a hot grill. Grill on both sides for 5 minutes each, then brush with honey and transfer to the oven for 30 minutes at 180 degrees. It’s good to turn it at least twice and drizzle with Worcestershire sauce. If you want, you can use an additional BBQ sauce, as found in stores. Returning to our rabbit, before serving, let it rest a bit, warm. Serve with tzatziki sauce and, since we mixed cultures, polenta.
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