Rustic summer BBQ Rabbit
Prep time
Cook time
Total time
Summer in an all-in-one meal. Just marinate the meat along with a medley of traffic light summer vegetables for two hours plus, then grab a beer and BBQ. Easy! One rabbit, jointed, serves around 3-4 people.
Recipe type: BBQ & Mains
Cuisine: Mediterranean
Serves: 3-4
  • Rabbit, jointedprint button transparent
  • 4 or more slim, Italian-style sausages (or ones of choice)
  • 50ml extra virgin olive oil
  • 20ml red wine vinegar
  • 20ml balsamic vinegar
  • 1 or 2 aubergines, sliced thickly lengthways
  • 3 large peppers – a mix of colours, deseeded and quartered lengthways
  • 3 large chili peppers, whole
  • 3 red onions, sliced in quarters, skin on
  • 4 garlic cloves, skin on
  • small potatoes, scrubbed, unpeeled, sliced thickly lengthways
  • bunches of herbs – sage, bay, thyme, fennel, rosemary
  • fresh ground black pepper and sea salt
  1. Wash and pat dry rabbit joints, season and lay in a large, deep baking tray.
  2. Prep all vegetables and add to the rabbit joints.
  3. Rip up some herbs, and leave others whole as sprigs and add to meat & veg.
  4. Mix up the olive oil and vinegars, season and pour over the meat & veg. Using your hands, mix in the marinade well. Cover and leave in fridge for a minimum of two hours before cooking.
  5. Fire up your BBQ (mine is gas), or use a griddle pan on the hob to cook the rabbit and veg. If using charcoal, do light the BBQ at least half an hour before cooking to get embers rather than smoke and flames. I used a the flat plate of the BBQ for the veg and the open grill for the meat. The rabbit takes around 15-20 minutes on a medium heat, turning regularly to ensure it doesn’t char too much. Cook in batches if need be and keep warm in the oven covered or on the flat plate switched off, covered with foil.
  6. Serve with a drizzle of olive oil and some more fresh herbs ripped up. If you make plenty of grilled vegetables you won’t need to serve with salads. Perhaps a crusty loaf to soak up any juices.
Recipe by The Red Bistro at