Barbecued Rabbit Saddle and Grilled Corn with Cumin Butter

Yes, yes, I know it’s not the season, which my daughter pointed out, but I was reminiscing about the cumin butter for grilled corn that I made, back in the day, at our house in the New York Catskills.  I saw this precooked steamed corn at Leclerc and decided to go for it.

In autumn, the roads and highways of upstate New York are pocked with fresh corn stalls. My husband loves this and likes nothing better than a steaming platter of fresh, boiled corn!  To accompany his barbecued ribs or chicken, of course.  He’s not vegetarian. What are you thinking?  He owns large weapons, hunts, skins and butchers things to eat.   He’s from the country after all and Irish.  Still, he likes vegetables, probably because his mother was a nurse and knew how to prepare vegetables, if nothing else 🙂   Anyway.

Rabbit, while not tasting like chicken, can be prepared in the same way.   Rabbit tastes like small game, unless it has been raised on a diet of all purpose animal feed, which makes it taste like cereal.  Barring that, rabbit is a delicious alternative meat.  Jade likes it a lot and ate it for the first time in her school cafeteria.  Rambling, rambling.

Barbecued Rabbit and Grilled Corn with Cumin Butter

1 1/2 lb saddle of rabbit, sliced

2-3 tbsp Emeril’s essence or your own preferred rub

4 pieces of corn on the cob, (preferably fresh)cut in to halves

2 tbsp butter, softened

1/2 -1 tsp ground cumin

Rub the essence into the rabbit slices and allow to rest for about 1 hour.  Mix the butter with the cumin and set aside.

Cook the rabbit slices off flame, top down for about 15 minutes then, top up, grill over flame until brown and cooked.  A few minutes before the rabbit is ready, add the corn on the cob to the grill, basting with the cumin butter, until cooked and slightly charred.

Barbequed Rabbit on Foodista

About cookinginsens

An American living in Burgundy, France
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14 Responses to Barbecued Rabbit Saddle and Grilled Corn with Cumin Butter

  1. jade00 says:

    cool 🙂

  2. This looks wonderful. I wish rabbit were more readily available here. I always see the best recipes for it. A lot of the recipes from The Silver Spoon, for instance, use it.

  3. I love the shot in the little red casserole – photography is marching on apace. You know rabbit is not allowed over the yellow line at our place. Step away from the rabbit!

  4. ambrosiana says:

    I love rabbit! It is very common in Italy, specially in the Puglia region. This recipes sounds tasty! I love love your photos!

  5. I love rabbit as well. Unfortunately it is terribly difficult to find in the states and when you do it can be fairly expensive. Looks like it was a delicious meal!

  6. Karen says:

    We love rabbit, however it is prepared. Your recipe sounds delicious and looks beautiful with those crispy little brown bits. I’m looking forward to corn but it is a way off yet. When it’s fresh, we like to make a meal of buttered corn and sliced, salted tomatoes.

  7. joshuafagans says:

    Hey! Found your site via Camerahols and glad I did. Wish rabbit was more popular here in the states. Can’t wait to look at more of your past entries! Pleased to meet you.

  8. Kay Ecker says:

    I’ve always wanted to cook bunny, but never have. You make it look so easy! You are making me hungry and corn is my fav veggie:)

  9. Hi there!
    @Cookinginsens I am writing to you about one of the pictures displayed on this page. I was wondering if you don’t mind using one of the pictures from this page on my website, as it’s a great picture!
    If not – I would love to buy wrights on this picture. Let me know please 🙂

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