Well, what did you expect in an opera? A happy ending?
Bugs Bunny

Absolutely nothing to this – a locally-raised rabbit, liberal amounts of olive oil, cracked pepper, Fiesta brand chicken fajita seasoning – so easy, even a caveman can…well, you know…

I set the grill for low heat (roughly 300-ish degrees), and at 2.5 lbs, this bad boy took about an hour-and-a-half to reach perfection.  Rabbit is a very lean protein, hence the bacon.  I split the rib cage at the sternum, and put the seasoned rabbit belly-down on the grill, using the upper rack so as to not char the underside to much.

Just hitting the grill, with olive-oiled broccoli there in the foil wrap…

Off the grill…

…and on the plate.  The backstrap is phenomenal.  And the amigo mutts loved the bones!

Good eats for sure.  And super, super easy to pull off.

A New Blog Roll Addition

Not exactly (or even remotely) Paleo, but Alton Brown always dishes out some great kitchen science – and if you’re attentive and discriminating, you can pick up plenty of interesting, Paleo-applicable tips.  Check-out the definitive Good Eats page.

Enjoy the last bit of the holiday season, folks.  Here’s to making 2010 a banner year for your health, body and soul.

In health,
Keith

2 COMMENTS

  1. If no one is going to comment on this blog post I’m going to break the silence and just say that next time you make this dish give me a call and I’ll make the 9 hour drive up to NC. I have some friends at Guilford I’ve been meaning to visit anyway…

    • No problem, come on up any time. Hey, good food doesn’t have to be complicated. Don’t get me wrong, I’m all about a full-on, elaborate meal – I just rarely have the time for that kind of thing.

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