2½ pound rabbit, cut into serving pieces
2 cloves garlic, finely chopped
1 teaspoon rosemary
½ teaspoon cracked pepper
½ cup olive oil
8 tablespoons butter
½ cup fresh lime juice
4 slices lime, for garnish
Rub the rabbit pieces with the garlic. Place them in a 9- by 13-inch pan and sprinkle them with the rosemary and pepper. Pour the oil over the rabbit pieces and marinate for 4 hours, turning the pieces every half hour.
Grill the rabbit over mesquite charcoal for 30 minutes, or until juices run clear.
Meanwhile, melt the butter in a small saucepan and stir in the lime juice. Place the cooked rabbit on a warm platter and brush it generously with the butter mixture. Garnish with fresh lime slices and serve immediately.