Buttermilk marinade is the perfect method for making juicy grilled rabbit. You can safely cook to well done without drying out.
We have started raising meat rabbits and it's one of the best things we've done. Domestic rabbit meat is much more tender than wild ones! We of course give them plenty of room to roam, but as they aren't racing to escape predators like they would be in the wild, their meat remains tender.
If you're new to wild game, I'd love to show you how to cook it up! A Lamb Roast in a Dutch Oven is fantastic for starters. Serve with your favourite side dishes for family dinner. Prefer to ease in to new cuts of meat? Venison Sloppy Joe is an easy way to hide the gamey taste a bit.
Key Ingredients
Rabbit - During butchering, I like to vacuum seal packs of legs rather than whole rabbits. That makes it easy to pull some of out the freezer for this recipe.
Buttermilk - You want true cultured buttermilk here to really keep the meat tender.
Lemon Juice - The bottle is fine here. It's just more acid with the buttermilk to tenderize the meat.
Seasoning - Parsley, mustard, garlic, and salt, all basics!
How to Make Juicy Grilled Rabbit Legs
***See recipe card below for precise measurements and instructions.***
Step 1: Combine marinade ingredients in a large bag. Add meat.
Step 2: Allow excess marinade to drip off before placing on a hot grill.
FAQs
Grab your trusty meat thermometer and cook until 160°F in the thickest parts of the legs. This is a high temperature but recommended for food safety. That's why we are marinating in a high-acid environment and not wiping it all off. It will keep the meat perfectly juicy while it cooks completely.
I like to vacuum seal packs of legs during the butchering process, both front and hind. This way I can easily make grilled rabbit legs and save the rest for other uses. It's so much easier to do all the processing up from rather than freezing whole rabbits.
More Wild Game Recipes
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Grilled Rabbit
Ingredients
- 2 - 2 ½ lb rabbit legs I used 4 back and 4 front legs
- 1 cup cultured buttermilk
- 2 tablespoons lemon juice
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1 teaspoon mustard powder
Instructions
- Mix buttermilk, salt, garlic, parsley, mustard powder, and lemon juice together in a bag or container. Add rabbit, marinate in fridge 2-24 hours.
- Preheat grill to about 500°F. Take the rabbit out of the marinade; just shake off extra, don't rinse it.
- Grill for 15 minutes then flip, and cook another 10 minutes.
- Check for an internal temperature of about 160°F before serving.
Notes
- This marinade also works great on chicken pieces.
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