Yes, yes, I know it’s not the season, which my daughter pointed out, but I was reminiscing about the cumin butter for grilled corn that I made, back in the day, at our house in the New York Catskills. I saw this precooked steamed corn at Leclerc and decided to go for it.
In autumn, the roads and highways of upstate New York are pocked with fresh corn stalls. My husband loves this and likes nothing better than a steaming platter of fresh, boiled corn! To accompany his barbecued ribs or chicken, of course. He’s not vegetarian. What are you thinking? He owns large weapons, hunts, skins and butchers things to eat. He’s from the country after all and Irish. Still, he likes vegetables, probably because his mother was a nurse and knew how to prepare vegetables, if nothing else Anyway.
Rabbit, while not tasting like chicken, can be prepared in the same way. Rabbit tastes like small game, unless it has been raised on a diet of all purpose animal feed, which makes it taste like cereal. Barring that, rabbit is a delicious alternative meat. Jade likes it a lot and ate it for the first time in her school cafeteria. Rambling, rambling.
Barbecued Rabbit and Grilled Corn with Cumin Butter
1 1/2 lb saddle of rabbit, sliced
2-3 tbsp Emeril’s essence or your own preferred rub
4 pieces of corn on the cob, (preferably fresh)cut in to halves
2 tbsp butter, softened
1/2 -1 tsp ground cumin
Rub the essence into the rabbit slices and allow to rest for about 1 hour. Mix the butter with the cumin and set aside.
Cook the rabbit slices off flame, top down for about 15 minutes then, top up, grill over flame until brown and cooked. A few minutes before the rabbit is ready, add the corn on the cob to the grill, basting with the cumin butter, until cooked and slightly charred.