\nEasy<\/p>\n
\n4 People<\/p>\n
\n15 minutes<\/p>\n
\n13 minutes<\/p>\n
\n28 minutes<\/p>\n
Explore this delightful recipe for rabbit gigot with chimichurri sauce. This dish offers a unique twist on rabbit with a spicy sauce!<\/p>\n
– 4 Rabbit Gigot (LOEUL & PIRIOT)
\n– 0.5 bunch Parsley
\n– 3 cloves Garlic
\n– 2 dashes Lemon Juice
\n– 1 tsp Espelette Pepper
\n– 10 cl Olive Oil
\n– 1 pinch Salt
\n– 1 pinch Pepper<\/p>\n
1. **Ingredient Prep**
\n Begin by peeling the garlic cloves. Pluck the parsley leaves and roughly chop them. In a blender, finely chop the garlic and parsley, then transfer to a bowl. Add the Espelette pepper, dashes of lemon juice, and pour in the olive oil. Season with salt and pepper and stir to combine.<\/p>\n
2. **Cooking the Rabbit**
\n Lightly oil the rabbit gigot, season with salt and pepper. Grill or barbecue until they are nicely browned.<\/p>\n
3. **Finishing Touches**
\n Place the cooked rabbit on a serving dish and drizzle with the chimichurri sauce.<\/p>\n
\nServe immediately with jacket potatoes.<\/p>\n\n\n