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1
Butcher the rabbit into it's individual pieces or have your local butcher do it for you.
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2
Evenly distribute the rabbit pieces over your work surface.
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3
For the mixed grill, you should now have 4 front legs, 4 drumsticks, 4 boned thighs, 4 belly flaps, 8 rib pieces, and 6 saddle pieces (freeze the remaining bones for a stock or stew.)
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4
Season each piece evenly with salt, about 1 tablespoon per rabbit, and set aside.
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5
For the marinade, combine the parsley, olives, garlic, preserved lemon, and chile flakes in a food processor or in a mortar.
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6
Pulse a few times or crush with a pestle until coarsely blended.
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7
With the processor running, drizzle in the olive oil, or drizzle in the olive oil as you crush the ingredients with the pestle.
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8
Taste for seasoning.
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9
The olives are salty and you have seasoned the rabbit, so you may not need to add salt.
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10
Place the rabbit pieces in a large storage container.
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11
Pour in the marinade, turn the pieces to coat evenly, cover, and refrigerate overnight.
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12
The next day, prepare a hot fire in a grill, spreading the coals evenly for direct-heat cooking.
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13
Bring the rabbit pieces to room temperature.
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14
To prevent some of the smaller pieces, such as the belly flaps, from falling through the grill rack, lay a piece of foil on part of the rack to serve as a safety net.
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15
Evenly distribute the rabbit pieces across the grill rack, putting the smallest ones on the foil.
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16
Grill the pieces, turning over once or twice to ensure even cooking.
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17
The pieces will finish cooking at different times, so pull them off the grill as soon as they are done, place them on a platter, and cover with foil to keep them warm.
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18
The belly flaps need only about 1 to 2 minutes to cook; followed by the rib pieces after about 4 minutes; the thighs, drumsticks and the rack after about 7 minutes; and the front legs after about 10 minutes.
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19
The pieces are done when golden brown and the juices run clear when the thickest part of the meat is pierced with a fork.
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20
Serve the rabbit pieces on the same platter.
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21
Finish them with a generous drizzle of olive oil, and then garnish the platter with the fresh lemon halves.
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22
Serve immediately.
