Servings: 0
Ingredients
For the Rabbit Skewers:
- 1 whole wild rabbit skin removed and chopped into parts
- 1/4 cup avocado oil
- 2 tablespoons Southwest-inspired dry rub a mix of chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper
- 8-10 metal skewers
For the Mezcal-Orange Glaze:
- 1/4 cup mezcal
- 2 tablespoons agave syrup
- Zest of 1 orange
For Garnish:
- Fresh cilantro chopped
- Zest of 1 lemon
Instructions
- Prepare the Rabbit: Using a cleaver, chop the rabbit into manageable parts suitable for skewering. Place the chopped rabbit into a large bowl.
- Marinate the Rabbit: In a separate bowl, combine the avocado oil and the Southwest-inspired dry rub. Mix well. Pour this mixture over the chopped rabbit pieces, ensuring they are evenly coated. Cover the bowl and refrigerate for at least 1 hour, allowing the flavors to infuse.
- Prepare the Mezcal-Orange Glaze: In a small saucepan, combine the mezcal, agave syrup, and orange zest. Heat the mixture over low heat and let it simmer for 5-7 minutes until it thickens slightly. Remove from heat and set it aside to cool.
- Skewer the Rabbit: Preheat your Kamado-style Primo Ceramic Grill to medium-high heat (around 350-400°F / 175-200°C). Thread the marinated rabbit pieces onto the metal skewers, leaving a little space between each piece.
- Grill the Skewers: Place the skewers on the preheated grill grate and cook for about 4-5 minutes on each side or until the rabbit is cooked through and has a beautiful grill mark.
- Glaze the Skewers: Brush the mezcal-orange glaze generously over the skewers during the last few minutes of grilling. Allow the glaze to caramelize and create a deliciously sticky coating on the rabbit.
- Serve: Transfer the grilled rabbit skewers to a serving platter. Garnish with freshly chopped cilantro and lemon zest. Enjoy: Serve your Southwest-inspired grilled wild rabbit skewers hot and savor the unique flavors of the mezcal-orange glaze with every bite.
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