To make enough marinade for one rabbit (or chicken), jointed, put a small bunch of fresh thyme and a small bunch of fresh rosemary into a mortar. Add a couple of cloves of garlic and the zest and juice of a lemon, plus a good lug of extra virgin olive oil. Mix, bash and crush to a fragrant pulp, then pour it over your bowl of rabbit pieces and rub it well into the meat. Marinate for an hour, then skewer and barbecue if you can — or roast in the oven, if not — constantly turning and brushing with the marinade.
The joints cook at different speeds. Do the legs and shoulder first, add the belly 10 minutes later, then the saddle and ribs 10 minutes after that. Last but not least, pop in the kidneys and liver with some lovely pancetta.
Serve with some white beans and good olive oil.
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