Entertaining on a busy schedule? Prepare this recipe the night before - the longer it sits, the better it tastes! Preparation time, 15 minutes; Marinating time, 3 to 4 hours or overnight; Cooking time, 1.5 to 2 hours. Makes eight servings.
heavy duty aluminum foil
cooking oil
2 medium carrots, diced 2
2 medium onions, diced 2
2 small tomatoes, diced 2
2 cloves garlic, crushed 2
2 whole rabbits (1.25 kg each) 2
less heart, liver and kidneys
2 whole cinnamon sticks 2
125 mL dry sherry 1/2 cup
10 mL dried parsley 2 tsp
5 mL dried oregano or rosemary 1 tsp
5 mL salt 1 tsp
freshly ground pepper
Prepare foil pouch, big enough to enclose the rabbits, by joining two large sheets of foil together, forming seam. Brush foil with oil. Place prepared vegetables and garlic on foil. Arrange rabbits over vegetables and place cinnamon stick in empty cavity of each rabbit.
In small bowl, combine remaining ingredients and pour over rabbits. Close foil pouch tightly to completely seal in marinade, removing most of the air. Refrigerate for 3 to 4 hours or overnight.
Place foil pouch on 180°C (350°F) barbecue grill, 15 cm from heat, or bake in 180°C (350°) oven, for 1 to 1.5 hours, or until rabbit is almost cooked. Carefully open foil and lift rabbits onto lightly oiled barbecue grill or oven broiling rack. Brush rabbits lightly on both sides with oil. Cook, turning frequently until evenly grilled or broiled on both sides (about 10 to 15 minutes each side). Remove from grill or oven; discard cinnamon sticks and serve.
From: Ontario Ministry of Agriculture and Food, 1987
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