Today I bring you a recipe that we have prepared at home a couple of times already this summer. It is a very simple recipe but with guaranteed success: marinated and roasted rabbit, accompanied by courgette.

The marinade is prepared based on sage and lemon, and the roast is done on the grill. For all this, it results in a light and fresh recipe, perfect for hot days (or days when we want to behave ourselves!).

For the roast I recommend using an iron grill : they take a lot of heat and seal the meat without equal. As for the presentation of the dish, a good option is to make some delicious skewers... You will see that they will fly on the table!

Ingredients (For 6 people)

  • 3 courgettes
  • 750gr of rabbit fillets

For the marinade:

  • 1 lemon
  • 2 cloves of garlic
  • 4 sprigs of fresh sage
  • 100ml olive oil
  • 80ml of lemon
  • Olive oil
  • freshly ground pepper
  • Salt

Square grill grill with folding handle Le Creuset


We prepare the marinade:

  1. Wash and peel the lemon and soften its peel in boiling water for 2 minutes. After that time, we put it in very cold water (you can put a bowl with cold water and cubes).
  2. Next, finely chop the lemon peel, the garlic and the leaves of two sprigs of sage.
  3. Add the olive oil , season to taste with salt and pepper.

We marinate the rabbit and the zucchini:

  1. Cut the zucchini into thin slices with the help of a mandolin .
  2. Next, place the rabbit pieces in one bowl and the courgette slices in another.
  3. We distribute the marinade between the two bowls and marinate for 2 hours.

We make the roast:

  1. We heat the iron grill over medium heat.
  2. We pierce the rabbit with skewers. If wooden skewers are used, they should be soaked for one hour in water before use to prevent charring or burning.
  3. Cook the rabbit meat for about 5 or 6 minutes on each side.
  4. We roast the zucchini on the same grill, with a few minutes it will be ready.
  5. We arrange the rabbit accompanied by the zucchini on the plates and we can use the marinade and lemon zest to decorate.

NOTE: It is a recipe that you can make perfectly on a barbecue if you have one.


Margarida said:

Tiene muy buena pinta, pero no se usa el zumo para el adobo?

pilar said:

Me gustan mucho vuestras recetas, las recopilo todas.

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