Rabbit meat, which is sold year round, can be found fresh or frozen in specialty grocery stores or on the Internet. It is high in protein and mildly flavored. Rabbit can be prepared in the same fashion as other meats, such as chicken. Barbecuing rabbit meat on a grill will not only cook the meat efficiently, but it will also help impart a smoky flavor and tender texture.
Cut up your rabbit into eight total pieces; four legs, two loin pieces and two rib pieces. Place all of the pieces into a bowl and add 1/4 cup of olive oil. Rub the oil into the rabbit to evenly coat it.
Combine minced garlic, salt, pepper and chopped rosemary in a large resealable baggie or bowl. Toss the rabbit pieces with the spices until they are completely covered with the mixture. Seal the bag or bowl and place the rabbit in the refrigerator to marinate for at least two hours.
Remove the rabbit pieces from the marinade and allow them to come to room temperature.
Preheat your grill to medium high.
Mash rosemary leaves, garlic, 8 tbsp. of olive oil, lemon zest, lemon juice and honey in a liquidizer or with a mortar and pestle until it turns to a pulp. Brush this marinade onto all sides of your rabbit pieces.
Position the rabbit pieces on the grill and baste with the marinade again. Cook for about 8 minutes.
Turn the rabbit pieces over and baste again. Cook for an additional 8 to 10 minutes.
For additional flavor Jamie Oliver suggests tying a couple of sprigs of fresh thyme together like a brush and basting your rabbit pieces with the herbs rather than a brush. You can serve your rabbit with any side that you like such as grilled vegetables, roasted potatoes or a salad.
Because rabbit can harbor dangerous bacteria if not cooked properly, the United States Department of Agriculture warns that you must check the internal temperature of each rabbit piece with a food thermometer to assure that it has reached at least 160 degrees F.