Grilled Harissa Marinated Rabbit Hind Quarters
Bold, Spicy, and Smoky: Global flavor trends inspire this unique take on grilled rabbit hindquarters by offering a rich and flavorful marinade that keeps these hindquarters moist and juicy, while...
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Prep Time |
Cook Time |
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Ingredients List
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Ingredient |
Measurement |
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4 each |
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Harissa Paste |
¼ cup |
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Olive Oil |
2 tablespoons |
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Butter |
2 tablespoons |
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Lemon Juice |
2 tablespoons |
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Garlic |
2 cloves |
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Cumin |
1 teaspoon |
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Coriander |
1 teaspoon |
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Salt |
2 teaspoons |
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Black Pepper |
1 teaspoon |
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Fresh Pineapple, peeled, cored, ½ inch slice |
1 each |
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Long Grain Rice |
1 cup |
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Chicken Stock or Rabbit Stock |
2 cups |
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Butter |
2 tablespoons |
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Za’atar Spice |
1 tablespoon |
Chef’s Mandatory Prep
Marinate your Meat: Marinating the hindquarters overnight allows these bold flavors to penetrate deeply ensuring that these great flavors and spices combine well for spicy, grilled, culinary bliss.
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Mix your marinade |
In a mixing bowl, combine the harissa paste, olive oil, melted butter, lemon juice, garlic, cumin, coriander, salt, and black pepper. Mix thoroughly until well combined |
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Marinate your meat |
Rub the rabbit hindquarters with the marinade making sure to be thorough in your application. Place the marinated meat into a bag or dish, being sure sure to scrape any remaining marinade into the container. Marinate for at least two hours but marinating overnight is recommended. |
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Rinse your rice |
To create the fluffiest rice, rinse the rice under running water using a mesh strainer until the water runs clear. This rinses off the excess starches and prevents the rice from sticking. |
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Prep your grill |
Preheat the grill to a medium-high heat or use one chimney of charcoal, about 3lbs of briquets. Use a stiff bristled brush to clean the cooking grates and wipe with a small amount of oil to prevent sticking. |
Step-by-Step Instructions
1. Grill the Hindquarters: Working with a pre-heated grill or over an even layer of hot charcoal, place the marinated hindquarters over direct heat and grill for 3-5 minutes to create a nice, charred crust. Remove the hindquarters from direct heat and continue cooking over indirect heat for 20-25 minutes. Use a thermometer to measure the temperature and remove from the grill when the thickest part of the hindquarter closest to the bone reaches 170 degrees.
2. Grill the Pineapple: Begin to grill the pineapple over direct heat once your hindquarters have cooked for 20 minutes. Cook the pineapple slices 2 minutes per side or until the pineapple has achieved a decent amount of char and caramelization.
3. For the Rice Pilaf: In a pot with a lid, add your rinsed rice, chicken or rabbit stock, and butter. Over medium-high heat, bring the liquid to a simmer for 5 minutes uncovered. Then cover the pot with a lid and reduce the heat to low and cook for 25 minutes. Turn the heat off and allow the covered rice to sit untouched for 15 minutes. Use a fork to gently fluff the rice and then season with the Za’atar spice and salt to taste. Cover and reserve.
4. Assemble and Serve: Place ¾ cup of cooked rice onto a plate and spread evenly. Place one cooked hindquarter on the bed of rice and place 1-2 slices of the grilled pineapple next to the hindquarter. Serve and Enjoy
