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GRILLED POMEGRANATE RABBIT 

2 3-pound rabbits cut into 1/4s

Olive oil spray

Salt and pepper

Marinade:

1 cup Pom pomegranate juice

½ olive oil

3 tablespoons finely chopped shallot

1 teaspoon crushed garlic

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon cumin

1 tablespoon honey

2 tablespoons soy sauce

1. Combine all the marinade ingredients in a Ziploc style plastic bag.  Add the rabbit pieces, close opening and swish them around to make sure everything is well coated.  Refrigerate for 12 hours or overnight.
2. Prepare the grill and bring to a medium hot flame (about 450 degrees).  Remove rabbit from marinade and pat dry.  Add the marinade to a saucepan and reserve.  Spray rabbit with olive oil and dust with salt and pepper.  Place on grill, cover, and allow to brown.  Turn rabbit over and brown on the other side.  Reduce heat and cook for another 10 to 15

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Cooking with Carol, General, Wine Club No comments  Print This Post

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Landmark Vineyards was mentioned in ABC New’s Travel Now in their Top ‘Learn and Do’ Vacation show.  They mentioned cattle ranches in Colorado, New Mexico, and Texas as well as cooking class on the East Coast.   They also recommending heading out to wine country and experiencing harvest with Landmark Vineyards!   Click here to see the video.

Book your spot at our Harvest Experience on October 1 to get YOUR hands dirty with us.  Visit our website for more details.  Contact Nick Benz to make reservations (nick@landmarkwine.com).… Read more »

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