Jamaican Jerk Rabbit
3-4 rabbits, skinned and quartered
Marinade:
1 medium onion, coarsely chopped
3 medium spring onions (scallions), chopped
2 habanero chillies (scotch bonnet), chopped, or to lower heat levels, use 2 jalapenos, stemmed and seeded
2 garlic cloves, minced
2 tablespoons cinnamon
1 tablespoon fresh ginger, minced
1 tablespoon five-spice powder
1 tablespoon allspice berries, coarsely ground
1 tablespoon coarsely ground pepper
1 teaspoon dried thyme, crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
The juice of four limes
1 tablespoon vegetable oil
Optional:
pineapple slices, grilled (served with dish).
Chicken wings
Squirrel
1. Combine all marinade ingredients in a food processor and process until nearly smooth.
2. Reserve 1 cup of marinade, and pour remaining marinade into a large bowl.
3. Add rabbit pieces to bowl, and marinade between 2-4 hours in the fridge.
Note: You can skip the 2-4 hour wait if you’re in a hurry.
4. Transfer the rabbit to a medium-hot bbq plate (350°F, or 180°C) and grill for 30-40 minutes, or until the thickest pieces are just cooked through (internal temp 160°F, or 71°C). Brush the rabbit with reserved marinade occasionally as it grills.
Or alternatively; if you would prefer more of a ‘saucy’ dish, try this: Remove the rabbit pieces from the marinade, and brown in a frying pan on a med-high heat. Once brown, remove the rabbit from pan and place in a high walled baking dish, along with any remaining marinade. Cover the baking dish with aluminium foil, and place in the oven for 30-40 mins (at 350°F, or 180°C). Check the rabbit around the half way mark, and turn over any exposed pieces to avoid burning them.
5. Serve the rabbit over white rice with grilled pineapple slices on the side.
Note: The pineapple will help to cut the heat from the chillies.
