Rabbit Mtsvadi Recipe – Georgian Grilled Rabbit with Pomegranate Reduction & Spiced Yogurt

Rabbit Mtsvadi Recipe

This rabbit mtsvadi recipe showcases tender grilled rabbit paired with a tangy pomegranate reduction, earthy beets, and aromatic spiced yogurt. Featured on CombiNation, this dish combines traditional Georgian flavors with refined plating, creating an elegant appetizer perfect for special occasions.

The Inspiration

Mtsvadi is a traditional Georgian dish of skewered and grilled meat, often enjoyed during festive gatherings. In this elevated version, host Bianca Osbourne reimagines the rustic preparation using rabbit, a delicate protein that absorbs bold marinades beautifully. The addition of pomegranate—a staple in Georgian cuisine—brings sweetness and acidity, while spiced yogurt and beets add depth and balance. This dish highlights the harmony of flavors that defines Georgian cooking while presenting it in a modern, artistic way.

Ingredients

Pomegranate Reduction

• 2 cups (470 ml) fresh pomegranate juice
• 2 cups (470 ml) red wine vinegar
• ½ cup (120 ml) white sugar

Beet coins

• 4 red beets, medium (not peeled)
• ½ cup (120 ml) red wine vinegar
• Salt and pepper
• ¼ cup (60 ml) duck fat
• Parsley stems, brunoise (very fine dice)

Grilled Rabbit

• 8 rabbit drumsticks, hind legs (no thighs, Frenched bone)
• ½ cup (120 ml) red wine vinegar
• ½ cup (120 ml) pomegranate molasses
• 1 red onion, chopped
• Salt and pepper
• Olive oil, for grilling

Spiced Yogurt

• 1 cup (240 ml) Georgian Matsoni yogurt
• 1 lemon, juice and zest
• ½ teaspoon (1.25 ml) ground cumin
• ½ teaspoon (1.25 ml) ground coriander
• ½ teaspoon (1.25 ml) ground fenugreek
• ½ teaspoon (1.25 ml) dried parsley
• Salt and pepper

Special Equipment

• 2 long metal skewers, paint/pastry brush, squeeze bottle, 1 ½ inch (4 cm) cookie cutter

Method

For the Pomegranate Reduction

• In a saucepan of medium-high heat, combine the pomegranate juice, vinegar, and sugar. Bring to a gentle boil, and reduce slowly for 60 minutes, until it coats the back of a spoon.
• Remove and reserve at room temperature.

For the Beet Coins

• In a saucepan, cover the beets with plenty of cold water. Bring to a boil and cook for 90 minutes until easily pierced with a fork. Drain and allow to cool to room temperature.
• Peel and cut into ¾ inch (18 mm) thick slices, then cut into circles with a 1 ½ inch (4 cm) round cookie cutter.
• Heat duck fat in a pan over medium high heat. Add beet coins and cook for 1 minute, flip and cook for 1 minute. Drain the fat
• Add the red wine vinegar and reduce for 1 minute. Remove from heat, season with salt and pepper.

For the Spiced Yogurt

• Combine the yogurt, lemon, cumin, coriander, fenugreek, parsley, salt, and pepper in a bowl. Mix well. Reserve for serving.

For the Grilled Rabbit

• Combine rabbit pieces, molasses, vinegar, and onions and transfer to a re-sealable plastic bag. Marinate the rabbit for 3-4 hours.
• Remove rabbit pieces from marinade, season with salt and pepper and brush with oil. Thread the pieces onto two long metal skewers.
• Heat a grill to medium heat, oil grill.
• Place rabbit skewer on the grill, slightly away from the heat. Cook for 15 minutes, turning every 2-3 minutes.
• Move the skewer over more direct heat and cook for another 10 minutes, turning every minute or so.
• During the last couple minutes of grilling, brush gently with pomegranate reduction. Remove from grill, keep warm.

To Serve

• Brush some pomegranate reduction in a straight line on the plate.
• Cover beet coin with cut parsley stems. Place beet coin over one end of the reduction.
• Place a perfect dollop of spiced yogurt beside the beet coin (can use a squeeze bottle).
• Lean the bone of the grilled rabbit drumstick on the beet and position the meat over the reduction.

Serving Suggestions

This rabbit mtsvadi recipe is ideal as a sophisticated appetizer for dinner parties, tasting menus, or special occasions where you want to impress with bold, global flavors. Serve it alongside light accompaniments such as fresh herbs, simple salads, or grilled vegetables to complement the richness of the rabbit and the acidity of the pomegranate. Pair with medium-bodied red wines or dry rosé to enhance the dish’s balance of sweet, tangy, and savory elements. Its refined plating and layered flavors make it a standout addition to any elevated dining experience.

Final Thoughts