(4 Servings)
Ingredients
1 (1,2 à 1,5 kg) Oka rabbit, in pieces 1 (2½ à 3 lbs)
Marinade
4 cloves garlic, crushed 4
45 ml honey 3 tbsp
45 ml soy sauce 3 tbsp 3 tbsp
25 ml maple syrup 1½ tbsp
45 ml olive oil 3 tbsp
12 ml paprika 2½ tsp
45 ml orange juice 3 tbsp
(with no added sugar)
1 ml cayenne 1/4 tsp
Preparation
1. In a shallow dish, arrange rabbit pieces without stacking.
2. In a bowl, stir together all marinade ingredients; set aside about 60 mL (¼ cup) of marinade in a covered bowl in refrigerator; pour remaining marinade over rabbit pieces.
3. Marinate rabbit in refrigerator, covered, for at least 4 hours, turning over occasionally.
4. Remove rabbit from marinade, drain well then brown on hot barbecue on each side.
5. Lower heat to medium, close cover and continue cooking. Turn rabbit at least twice and brush often with reserved marinade so meat is moist.
6. Cook 45 minutes to 1 hour, or until meat is tender.
