Grilled Rabbit with Apple Cider Brine

Name: Grilled Rabbit with Apple Cider Brine
Yield: serves 6 to 8
Ingredients: 2 cups water; 2 cups apple cider; 2 1/2 tablespoons kosher salt; 1 tablespoon sugar; 1 tablespoon cracked black pepper; 1/2 tablespoons dried thyme; 1/2 teaspoon minced garlic; 6 dried allspice berries; 1/2 bay leaf; 3 whole rabbits, split, 2 pounds each, or 8 rabbit hind leg quarters; 1/2 cup soy marinade (page 237); 1/4 cup fresh lemon juice; 3 tablespoons Dijon mustard; 3 tablespoons butter

December 9, 2011

Rabbits were a special treat for Big Bob Gibson, and even more than hunting them, he enjoyed cooking them. His favorite recipes included rabbit stew, Brunswick stew, and smoked rabbit with white sauce. Sometimes he would let the assigned pitman of the day cook the rabbits in whatever way he wanted to. A cook truly knew he was accepted when Big Bob would just toss his kill on the stainless-steel table and say, “Cook ’em,” with no further instruction. The following is a “cook ’em” recipe.

Recipe notes

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