Grilled Buttermilk Rabbit

•1 quart buttermilk
•1/2 cup chopped shallots
•2 T chopped garlic
•2 T kosher salt
•2 T sugar
•1T ground cumin
•1 tsp pepper
•1 rabbit, cut into 6 pieces
Preparation
1.In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2.Rinse rabbit pieces and pat dry. Submerge in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
3.Remove rabbit from brine and drain, discard brine.
4.Layrabbit pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
5.Note: Brine the rabbit up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill.