How to Braai Rabbit Leg: A Tender, Flavourful Alternative to Chicken

f you’ve never tried rabbit on the braai, you’re in for a surprise  - and a good one. Pasture-raised rabbit is a lean, protein-rich meat with a flavour that’s somewhere between chicken and free-range pork. When braaied gently over coals, rabbit legs become tender, juicy, and infused with subtle smoky flavour. It’s a fantastic, lesser-known addition to your braai repertoire - especially if you're looking for something ethical, local, and a little different.

In this post, we’ll show you exactly how to braai rabbit leg using a simple marinade and a low-and-slow approach. Whether you’ve bought our pasture-raised rabbit leg packs or a whole rabbit, this method is a great place to start.

Why Braai Rabbit?

• Pasture-raised rabbit is sustainable, ethical, and nutrient-dense.
• It’s mild in flavour and takes well to a range of marinades.
• Rabbit legs cook well on a braai using the same technique you'd use for chicken thighs or lamb riblets.
• It’s perfect for slow, social cooking — the way braais were meant to be.

Simple Braai Rabbit Leg Recipe

Ingredients

• 2 pasture-raised rabbit legs (or more for a crowd)
• 3 Tbsp olive oil
• 1 Tbsp lemon juice or white wine vinegar
• 2 cloves garlic, crushed
• 1 tsp chopped fresh rosemary, thyme or oregano
• Salt and pepper to taste
• Optional: 1 tsp mustard or ½ tsp honey for a flavour twist

Step 1: Marinate the Rabbit

Rabbit is very lean, so a good marinade is essential. Mix your marinade ingredients and coat the rabbit legs thoroughly. Let them rest in the fridge for at least 4 hours, or overnight for best results.

This simple herby marinade adds flavour while helping the meat stay moist and tender over the fire.

Step 2: Get the Braai Going

Light a medium fire and allow the coals to settle. Push most of the coals to one side of your braai grid — you’ll be cooking indirectly to prevent drying the meat out.

If you’re using a Weber or Kamado Jan, close the lid for even heat. Otherwise, a loose foil cover works too.

Step 3: Braai the Rabbit Legs

Place the rabbit legs bone-side down on the cooler side of the grid. Cook gently for 25 to 35 minutes, turning once or twice. The goal is to cook the meat through without burning it.

Once nearly cooked, move the legs briefly over direct heat to crisp and brown the outside.

The meat should reach an internal temperature of 70–72°C. Use a thermometer if you have one, or test by piercing the thickest part — the juices should run clear.

Step 4: Rest and Serve

Remove the legs from the fire and let them rest for 5–10 minutes under foil. This keeps the juices inside.

Serve with a squeeze of lemon and your favourite sauce - garlic yoghurt, grainy mustard, or even chimichurri. Add roast veg, a fresh salad, or potato wedges for a simple, satisfying braai meal.

Extra Tips for Braaiing Rabbit

• Don't rush it: Rabbit is best with slow, even heat. Avoid hot flames.
• Try local flavour twists like a marinade of vinegar, bay leaf, onion, and crushed coriander seed — reminiscent of classic sosaties or pickled fish.
• Cooking a whole rabbit? Use the same marinade, but cook the saddle and loins for a shorter time than the legs.

Why Pasture-Raised Rabbit?

Our rabbits are raised naturally on pasture, giving them space to hop, forage and live as rabbits should. This not only improves animal welfare — it also produces cleaner, more flavourful meat with a firm texture and subtle sweetness.

Unlike conventional meat rabbits, pasture-raised animals grow at a natural pace and eat a diverse, forage-rich diet. The result? Rabbit meat that’s high in protein, low in fat, and packed with natural goodness.

Where to Buy

We offer pasture-raised rabbit whole or in convenient two-leg packs, ready for your next braai or slow-cooked meal. Order online, via whatsapp, or ask us at the market.

Ready to Try Something New?

Rabbit might not be on your regular shopping list  (yet!) but once you’ve cooked it over coals, it just might be. Give it a try, share it with friends, and enjoy a meal that’s both delicious and rooted in ethical, local farming.

Picture credits Marx Food