Grilled Rabbit Legs Recipe – Los Angeles Times

Make the brine: In a large bowl or container large enough to hold at least 1 1/2 gallons of liquid, pour in 1 quart of hot tap water, then salt and sugar; stir until dissolved. Pour in 3 liters of cold tap water, then add the pepper, coriander, dill and thyme, stir well. Place the rabbit’s feet in, cover the bowl or container, and refrigerate for at least 8 hours or up to 24 hours. Grilled Rabbit Legs Recipe – Los Angeles Times

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