Grilled Rabbit with Ancho Chili Sauce

Preparation info
  • Makes

    4

    Servings
    • Difficulty

      Complex

Appears in
Lighter, Quicker, Better: Cooking for the Way We Eat Today

By Richard Sax and Marie Simmons

Published 2000

  • About

An exuberant treatment for rabbit, this recipe is from John Ash, restaurateur cookbook author, and chef at Fetzer Vineyards. The simple overnight marination and grilling technique can be used for chicken, also cut into eight pieces. The ancho chili sauce and corn relish add color and deep, lively flavor. Ash uses cream in the chili sauce; we’ve substituted milk to reduce fat.