Grilled Rabbit Kabobs

cooking rabbit
Written By Jordan Cogburn

The trick to getting a nice fatty rabbit that ends up tasting like STEAK is to make sure you have some fat ON the rabbit when you cook it!

(I know, so controversial)

So feed the animal. Like a cow finishes on grain, finish the rabbit for a couple weeks on extra alfalfa.

Now that that is said, once you’ve butchered your animal, cut the meat off the bone of the hind legs, stomach, and loin, then follow these steps:

  1. cut up chunks for the kabobs from (1-2” cubes)

  2. marinate them in a mixture of milk, vinegar, and cavender’s seasoning for 2-24 hours in the fridge

  3. cut up chunks of tomato and red onion

  4. start the grill

  5. load the meat, tomatoes, and red onions onto a skewer

  6. grill the skewers until the meat is thoroughly cooked to the center

  7. TASTE TEST

Last step- eat it, and I hope it tastes as good as mine did in my video!:

https://youtu.be/6pSMXNreo9M

Jordan Cogburn