- 1 rabbit cut into pieces
Marinade:
- 1/2 cup lime juice
- 1/3 cup vegetable oil
- 3 tbsp. honey
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- 3 cloves garlic, minced
- 1/2 tsp. black pepper
- 1/4 cup lime juice
- 1/4 cup honey
Rinse the rabbit and pat it dry with paper towels. Cut the rabbit into three pieces; the hind legs, the front legs, and the loin. Cut the hind and front leg sections into 2 pieces each, leaving the loin in one piece. You should now have 5 sections per rabbit. Place the rabbit pieces in a large deep non reactive bowl. Combine the lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour the marinade over the rabbit pieces. Refrigerate for at least 3 hours or overnight. Preheat the oven to 350 degrees. Place a sauté pan on the stove with about 3 tbsp. of oil and heat. Once oil is hot, remove the rabbit from the marinade and sear it in the oil. Reserve marinade to prepare as a sauce for later. Sear the rabbit on all sides until golden brown. Remove the rabbit from the pan and place in a baking dish. Pour a small amount of marinade over each piece and then cover with foil. Bake for about 35-40 minutes until there is no trace of pink remaining. Internal temperature should be around 160 degrees. While rabbit is baking, take the rest of the marinade and place in a sauce pan. Add the additional lime juice and honey to pan. Bring it to a boil and reduce heat. Cook until it becomes thick enough to be able to coat the back of a spoon which is about 8-10 minutes. Once done, set the sauce aside until ready to pour over the rabbit and serve.