rabbit à l'orange on the barbecue

ingredients - info rabbit tomato paste fresh garlic pepper and salt olive oil triple sec liquor onions

Bouquet garni: rosemary thyme sage parsley stems bay leaf cinnamon stick Marinade: orange juice triple sec shallots cardamom rhubarb lemon juice

Make the marinade. Chop shallots. Crush a few cloves of garlic. Make a bouquet garni from sprigs of rosemary, thyme, sage, bay leaf, parsley stems and a cinnamon stick. Peel and slice a few stalks of rhubarb. Take a deep bowl and place the pieces of rabbit in it with the shallots, rhubarb, garlic and the bouquet garni. Season with cardamom. Pour in freshly squeezed orange juice until the meat is submerged. Add the juice of a lemon. Add a glass of triple sec and stir well. Marinate the rabbit pieces for 1 hour at room temperature. Dry the meat and keep the marinade with the bouquet garni.

On the BBQ. Place a wok pan or Dutch oven without a lid in the middle above the cold zone. Pour in the sauce. Close the lid of the pan and also that of the barbecue and let the preparation come to a boil. Open the barbecue, remove the lid from the saucepan. Grill the rabbit pieces over direct heat. Make sure they are seared on all sides. Place the meat in the saucepan. Close the grill lid, not the saucepan lid. The sauce is meant to boil down. Leave for an hour and a half on moderate heat (150-180°C). Then check whether the meat is soft enough. Serve with a fresh salad and grilled new potatoes.

Prepare the sauce. Pour fresh orange juice and chicken stock into the marinade in equal amounts (3 x 1/3). Mix with a few tablespoons of tomato paste and a few tablespoons of honey. Place the bouquet garni in the sauce. Cut a few sweet onions into slices. Remove the outer layers of a bulb of fresh garlic and cut the bulb horizontally into thick slices. Place them in the sauce with the rest.