This morning I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod. I had been noticing a number of posts on Facebook, inquiring as to where to find rabbits to eat. Zinn Farms is one place, at the St. Norbert's Farmer's Market. This recipe also uses tea from Daniel Song from Tea-Story. I used the Lapsang Souchon tea, but Pu-er tea can also be used for its smoky quality.
Smoking Teriyaki Rabbit
1 cup Lapsong Suchon tea **– steep strongly
1 drizzle sesame oil
1 heaping tsp. Ground ginger
1 drizzle chili oil
1/4 cup Mirin (Japanese cooking wine)
1/4 cup light soy sauce
1 tbs. Sugar or honey
1/8 tsp. Ground white pepper
1 Rabbit, pieced (Rabbit available at Zinn Farms at St. Norbert’s Farmer’s Market, Deluca’s and some major grocery stores)
Marinate rabbit in Tea/Teriyaki marinade for several hours, or overnight. Preheat BBQ grill to medium high heat. Grill, turning, until the rabbit meat comes off of the bones. Brush with marinade while grilling.