CookEat Recipe
Spit-Roasted Rabbit Hindquarters
Rabbit hindquarters studded with cured fatback, basted with butter and salted near the end of roasting.
Method
Steps
Step 1
Gather the ingredients: Rabbit hindquarters, about 750 g bone-in, professionally prepared for food; 45 g plain cured pork fatback, cut into slender strips; 30 g butter, melted for basting; Salt, to taste.
Step 2
Keep the prepared rabbit chilled until cooking. Check for loose bone fragments and remove tough surface membranes. Insert the slender fatback strips into the hindquarter meat with a larding needle. Secure on the rotisserie, using food-safe kitchen string if necessary.
Step 3
Preheat for indirect roasting at about 180–200°C with a drip pan below, following the equipment instructions. Roast for about 45–65 minutes, basting periodically with melted butter. Use small separate portions for basting so a used brush does not contaminate the remaining butter.
Step 4
Season with salt near the end, allowing for the salt in the cured fat. Check the thickest meat and larded channels reach at least 74°C and the meat is tender. Rest for about 10 minutes, remove all string and serve. For the oil alternative, replace the 30 g butter with 2 tablespoons olive oil and use the same method.
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