Grilled Garlic Rabbit

Grilled Garlic Rabbit

Made  times
Arizona Desert Flower 68

"Rabbit and garlic-a very different take on your classic grilling option. Always a great conversation starter, these bunnies will make your mouth water! We use rabbits that were hunted in the great Southwest desert during rabbit season. However, a lot of local stores sell rabbit as well. The 'wild hares' here are smaller and leaner than their supermarket counterparts, so I use two smaller rabbits and adjust the cook time during rabbit season or one large rabbit in the off time."
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2 h 30 m servings 540 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 540 kcal
  • 27%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 12g
  • 4%
  • Protein:
  • 61.9 g
  • 124%
  • Cholesterol:
  • 175 mg
  • 58%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Wash and pat dry the rabbit pieces; place into a large resealable plastic bag. Pour in marinade and seal the bag. Turn the bag over several times to coat rabbit with marinade and allow to marinate in refrigerator 2 to 8 hours or overnight, turning occasionally.
  2. Preheat an outdoor grill for high heat and lightly oil the grate. Reduce to low. Remove rabbit from marinade and shake off excess liquid; discard the used marinade.
  3. Lay the rabbit pieces onto lower rack of grill. Grill until the rabbit shows good grill marks, the meat is no longer pink inside, and the juices run clear, 12 to 15 minutes per side. An instant-read meat thermometer inserted into the thickest part of a piece should read at least 160 degrees F (70 degrees C).


  • Cook's Note:
  • Treat your rabbit as you would poultry; internal temperature is the same and appearance of 'done-ness' is the same.
  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.



My husband made this dish for my birthday. I have never had rabbit before and was a little skeptical. I must say I was surprised this dish was excellent. Very easy to make and tastes great. ...

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