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1
Combine the water, salt, and sugar into big bowl.
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2
Carefully put the rabbit (whole and skinned or already portioned) into a gallon size zip lock bag.
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3
Pour brine in over the rabbit (I added a sprig of fresh rosemary here, as well as the zest of one lemon) and seal up the bag.
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4
Put back in big bowl and let rest in the fridge for one hour.
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5
The brine should cover all parts of the meat (this is tenderizing the rabbit, which tends to get very dry during cooking).
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6
Just before pulling out the rabbit, make the marinade/baste out of the remaining ingredients.
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7
Chop the rosemary and garlic pretty finely (that way it stays on the baster rather than in the cup!)
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8
and stir everything to combine.
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9
Set it near the rabbit station.
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10
After an hour (or more, I did two hours with no harm), pull out the rabbit from the brine.
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11
Discard the brine.
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12
If your rabbit was whole, nows the time to carve up the rabbit.
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13
I ended up grilling the legs, arms, and tenderloin (long piece of muscle that runs from below the ribcage to the tailbone), and saving the rest for a stew.
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14
As you cut each piece, dip it into the marinade and let it start flavoring while you finish the butchering.
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15
On the grill, set it to low or medium low heat.
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16
Rabbit does not have much fat on it at all, so it dries out really quickly.
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17
Baste every five minutes.
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18
Although we kept everything on for nearly the full 30 minutes, it would have been better to pull the tenderloin after 22-25 and the arms at 25 minutes.
