cooking instructions are straightforward too:
Absolutely nothing to this – a locally-raised rabbit, liberal
amounts of olive oil, cracked pepper, Fiesta brand chicken fajita
seasoning – so easy, even a caveman can…well, you know…
I set the grill for low heat (roughly 300-ish degrees), and at
2.5 lbs, this bad boy took about an hour-and-a-half to reach
perfection. Rabbit is a very lean protein, hence the
bacon (this guy doesn't like meat that is too lean).
I split the rib cage at the sternum, and put the seasoned rabbit
belly-down on the grill, using the upper rack so as to not char the
underside to much.
