There’s something beautifully rustic about rabbit on the grill. In this post, I’ll walk you through how to prepare grilled rabbit French-style, from butchering (if needed) and marinating, to grilling and serving. It’s a dish that brings a touch of Provence or the Loire Valley right to your backyard.
About this grilled rabbit recipe.
During my recent trip to Royan in South West France, I cooked a lot of rabbit on our little campground barbecue. It's so easy to find there.
In France, rabbit (or lapin) is a beloved meat, especially in the countryside where grilling over open flames is as much about the moment as it is about the food. French-style grilled rabbit is simple, elegant, and bursting with flavor. It's smoky, tender and in this case enriched with herbs, garlic, olive oil and lemon juice but there are many other ways you can marinate it as I explain below.
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Ingredients
This is an easy recipe with few ingredients. Get them all ready and prepared before you start.
- 1 whole rabbit
- Olive oil
- Red chili flakes
- Herbs de Provence
- Garlic
- Salt and pepper
- Lemons
See recipe card for quantities.
Step by step photos
Check out my step by step photos below to see just how easy this grilled rabbit recipe is!
- Step 1: Cut the rabbit into about 8 pieces and score the meat in several places. This will help the marinade get right into the flesh.
- Step 2: Whisk the olive oil, the juice of one lemon, garlic, herbs de Provence, chili flakes, salt and pepper together.
- Step 3: Rub the marinade right into the flesh of the rabbit and let it marinate for 30 minutes to 4 hours.
- Step 4: Build a direct heat fire and place the marinated rabbit pieces on top to cook and brown for about 4 minutes.
- Step 5: Once the rabbit is a nice golden brown, flip it over to cook the other side. Then continue cooking until completely cooked through and be sure to baste with any leftover marinade you have. Remember that rabbit can dry out fast so you might want to spread out your coals and cook over a lower heat after the initial searing.
- Step 6: Season with more salt and pepper if needed and serve with the quartered lemons that can be squeezed over the rabbit to taste.
What is direct heat cooking?
Direct heat cooking on a barbecue involves placing food directly over the heat source—typically hot coals or gas burners. This method is ideal for quick-cooking foods like steaks, burgers, sausages, seafood, vegetables and for this grilled rabbit.
The high, consistent heat sears the outside of the food, creating a flavorful crust while cooking the interior quickly. It’s best suited for items that take less than 20 minutes to cook.
With direct heat, it’s important to monitor food closely to prevent burning and to flip as needed for even cooking. This technique is perfect for achieving a classic French grilled rabbit.
Butchering a rabbit.
I made the mistake once of showing a rabbit I purchased to cook in France on my Instagram channel. In most Mediterranean countries, the rabbit is sold whole with the head on so that you can check the eyes for freshness. I think I lost about 200 followers that day!
If your rabbit isn’t already cut into pieces, you’ll want to break it down into manageable parts: two front legs, two hind legs, loin section, and optionally the ribs (which tend to be bony and dry out quickly—some prefer to discard or reserve these for stock). The head is also good in a stock by the way. Yes, rabbits do have heads before they are cut up and sold at butchers in the UK and US.
Use a sharp chef’s knife or boning knife, and take your time cutting through the joints. If you’re unsure, ask your butcher to portion it for you, or look for pre-cut rabbit pieces.
Substitutions
This is just one of the ways I grilled rabbit in France. By slightly changing the ingredients, you will get a different flavor with equally delicious results.
- Dry White Wine - Leave out the chili flakes and add about a half cup (125ml) dry white wine to the marinade. Reheat any leftover marinade to spoon over the top just before serving.
- Fresh Herbs - In this recipe I use dried herbs de Provence. You could also try finely chopping fresh herbs like rosemary, parsley, sage and thyme instead of the dried herbs.
- Extra Spicy - The French don't use a lot of chilies in their cooking. If you like spicy food, though, consider adding more dried chili flakes to taste.
Equipment
Charcoal or gas grill
A sharp chefs knife
Grill-safe tongs
Meat thermometer (optional, but useful)
A large bowl or zip-top bag for marinating
Storage
If you have any leftovers, you can store them in an air-tight container in the fridge for 3 to 4 days. To reheat, you can fry them up in a pan or reheat in an oven set to 400°F/200°C for about 10 minutes or until heated through.
Leftover grilled rabbit is also good added to a stew or soup.
Top Tip
Watch the heat. Rabbit can dry out quickly, so keep it on the cooler side of the grill once seared. Then just continue to cook and baste with the marinade until cooked through.
FAQ
After searing over direct heat for 2–3 minutes per side, rabbit should cook over indirect heat for about 20 minutes, depending on the size of the pieces. Use a meat thermometer to check for doneness—160°F (71°C) is the target.
Remember that this recipe is only one of many popular options. Classic French flavors work beautifully: garlic, rosemary, thyme, Dijon mustard, lemon, and white wine. For a Provençal twist, a splash of Pernod or a sprinkle of Herbes de Provence adds depth. Serve with simple sides like grilled vegetables or rustic bread.
Related
Looking for other popular French main course recipes? Try these:
Recipe
Grilled Rabbit
This is one of the easiest ways to cooked grilled rabbit the French way. Actually, this method is equally as popular all over the Med. You can prepare this in about 30 minutes and it is so good!
Ingredients
- 1 whole rabbit, cleaned and cut into about 8 pieces
- ¼ cup (70ml) olive oil
- 1 to 2 teaspoon red chili flakes
- 1 tablespoon Herbes de Provence
- 8 cloves garlic, finely chopped
- Salt and pepper to taste
- 2 lemons, quartered
Instructions
- Cut the rabbit into about 8 pieces and score the meat in several places. This will help the marinade get right into the flesh.
- Whisk the olive oil, the juice of one lemon, garlic, herbs de Provence, chili flakes, salt and pepper together.
- Rub the marinade right into the flesh of the rabbit and let it marinate for 30 minutes to 4 hours.
- Build a direct heat fire and place the marinated rabbit pieces on top to cook and sear for about 2 minutes. Once the rabbit is a nice golden brown, flip it over to cook the other side. Then continue cooking until completely cooked through. Be sure to baste the meat with any leftover marinade you have.
- Be careful as rabbit meat can dry out fast. Depending on the size of your rabbit pieces, you might need to spread out the coals so that you have a less intense heat on one side of your barbecue and continue cooking over the cooler heat for about 20 minutes.
- Use a meat thermometer to check for doneness—160°F (71°C) is the target. Once cooked through, allow to rest for about 5 minutes before serving.
- Season with more salt and pepper if needed and serve with the quartered lemons that can be squeezed over the rabbit to taste.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 112mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 10g
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