Grilled Rabbit with Chestnut Spoon Bread

Preparation info
  • Yields

    4 to 6

    • Difficulty


Appears in
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

  • About

Such a rich entrée should be served alone as part of a complex meal. A rather rustic and charming touch can be added to this dish by bringing the skillet to the table for serving. Fresh asparagus in lemon butter could precede it nicely, and a simple watercress salad could follow.


  • 1 rabbit, weighing about pounds (1125 g), cut into 6


Chop the bacon into a paste with the garlic, thyme, and sage. Make small incisions between the muscles of the rabbit pieces and pack the seasonings into them. Rub each piece well with vinegar, salt, and pepper, and marinate in the oil, turning occasionally, for 4 to 6 hours.

Preheat oven to 325°F (163°C)