Schumacher’s Peppercorn Rabbit Loins and Legs

Chef John Schumacher
The Game Gourmet;
Internationally known
Executive Chef


4 rabbit loins
4 rabbit rear legs


1/2 tsp. liquid smoke
1/2 tsp. ginger
3 bay leaves
1 tsp. allspice
1 tsp. black pepper (fresh ground)
1 1/2 cups apple juice
1 medium onion sliced thin (1/4 inch)
2 tbsp. peppercorn mix
1 tbsp. Kosher salt

Step I. Place liquid smoke, ginger, bay leaves, allspice, black pepper and apple juice in a sauce pan and simmer for 5 minutes on medium heat. Remove and chill.

Remove bones from rabbit loin and rear legs. Place meat in a glass dish covered with cold marinade and onions. Let stand overnight.

Step II. Grind Peppercorn mix (red, green, black) in mill or place in plastic bowl and using a rolling pin coarsely crush. Add Kosher salt. Remove meat from liquid and roll in peppercorn mixture. Spray with oil and char grill.

HINT: This can also be done with squirrel or pheasant.

HINT: I use a spray olive oil. Make sure your grill is medium hot. Baste with liquid while cooking.

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One Response to “Schumacher’s Peppercorn Rabbit Loins and Legs”

  1. Bear Necessities

    How long to grill? Usually recipes call for 325 long slow cooking rabbit. This seems like it would come out tough.