Grilled Rabbit with Palamida Sauce

Ingredients

• 1 whole rabbit, cut into pieces (1.5 kg / 3.3 lbs) 1 whole rabbit, cut into pieces (1.5 kg / 3.3 lbs)
• For the marinade: For the marinade:
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped 1 tablespoon fresh thyme, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• For the palamida sauce: For the palamida sauce:
• 200 grams (7 oz) palamida fish fillets 200 grams (7 oz) palamida fish fillets
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup fish or vegetable broth 1 cup fish or vegetable broth
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 47g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine all the marinade ingredients and mix well. Rub the marinade all over the rabbit pieces, ensuring they are evenly coated. Let the rabbit marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. 2.
   Preheat the grill to medium-high heat.
3. 3.
   Remove the rabbit from the marinade and place it on the grill. Cook for about 15-20 minutes per side, or until the meat is cooked through and nicely charred. Remove from the grill and let it rest for a few minutes.
4. 4.
   Meanwhile, prepare the palamida sauce. In a pan, heat olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the palamida fish fillets to the pan and cook for 2-3 minutes on each side, until they are cooked through. Remove the fish from the pan and set aside.
6. 6.
   In the same pan, add the tomato paste and cook for a minute, stirring constantly. Pour in the fish or vegetable broth and bring to a simmer.
7. 7.
   Add the cooked palamida fish fillets back to the pan, along with the lemon juice. Season with salt and pepper to taste. Simmer for another 5 minutes, allowing the flavors to meld together.
8. 8.
   Serve the grilled rabbit with the palamida sauce drizzled over the top. Garnish with fresh herbs, if desired. Enjoy!

Treat your ingredients with care...

• Rabbit — Ensure that the rabbit is fresh and properly cleaned before marinating. If rabbit is not readily available, you can substitute it with chicken thighs or pork tenderloin.
• Palamida fish — Look for fresh palamida fish fillets at your local fish market. If palamida is not available, you can use mackerel or sardines as a substitute.

Tips & Tricks

• If grilling is not an option, you can also cook the marinated rabbit in the oven at 180°C (350°F) for approximately 45 minutes.
• For a spicier kick, add a pinch of chili flakes to the palamida sauce.
• Serve the dish with a side of roasted potatoes or a fresh green salad for a complete meal.
• Make sure to let the rabbit rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful meat.
• If you prefer a smoother sauce, you can blend the palamida sauce using an immersion blender before serving.

Serving advice

Serve the Grilled Rabbit with Palamida Sauce as the main course of a hearty dinner. Pair it with a side of roasted potatoes and a fresh green salad for a well-rounded meal. Don't forget to drizzle the palamida sauce over the rabbit for an extra burst of flavor.

Presentation advice

Arrange the grilled rabbit pieces on a platter, garnished with fresh herbs such as rosemary or thyme. Place a small bowl of the palamida sauce alongside the rabbit for dipping or drizzling. Serve with the suggested side dishes and enjoy the vibrant colors and enticing aromas of this Croatian delicacy.