Spit Roast Rabbit

Remove head and guts from rabbit if necessary. Make a marinade with ten tablespoonfuls of olive oil with the juice of a lemon, add a few pinches of salt and black pepper and stir in a handful of rosemary and handful of thyme. Pour over the rabbit  Picture  , put in fridge and marinate for six hours or overnight turning from time to time.

Put rabbit on a the spit, put some of the herbs into the saddle of the rabbit and use string to tie well on to the spit  Picture  .

Put the rabbit on to the spit roast not too near to the fire  Picture   for about 45 minutes basting fairly often with marinade. Use a skewer to check that most of the rabbit apart from the hind legs is running juices free. If so move the charcoal/fire to just under the legs and cook for another fifteen minutes or so. Take the spit off the fire, cover with foil and allow to rest for ten minutes or so.

Meanwhile make the potatoes and wild mushrooms  Recipe  . Top and tail the courgettes, split lengthways, use a teaspoon to remove and discard the pith, put in an ovenproof dish, spoon over a couple of tablespoonfuls of olive oil and cook in an oven at 350°F/180°C/Reg4 for about ten minutes turning a couple of times. When done sprinkle over some chopped fresh thyme.

When ready, take the rabbit off the spit  Picture   and put on to serving plates, followed by the potatoes and mushrooms and the courgettes and serve  Zoom  .