When you think of authentic Jamaican jerk, chicken and pork immediately come to mind. But how about jerk rabbit? Well, that's where Unique Eats comes in.

This week, I ventured off to Clarendon to conquer my own fears and try jerk rabbit for myself at Murray's Fish and Jerk Hut.

With the tagline, 'The finest Jamaican jerk ever!' they offer just that, so, I was excited to be in good hands when it came to jerk. The rabbit aspect, however, had me a little worried, since I had never eaten rabbit.

Once I hear rabbit, I think furry, cute and cuddly, but owner, Courtney Murray assured me that what I was referring to was bunnies (pets) and not rabbits. Rabbits, he said, are reared on a farm for consumption, so I had nothing to worry about.

Upon my request, I joined manager Simone Pusey and Chef Adrian Gordon in the kitchen, who made me feel right at home as they carried me through the preparation process.

Fresh seasoning is diced and placed in a grinder. Now rich brown, it is rubbed into the rabbit, but first, it goes through what they call a 'stabbing' session, "So that the marination can seep right in," chef Gordon pointed out. From there, he rubs in the love and sends it over to the grill to be jerked.

Chef Kenroy Beckford took us on the grilling journey, placing the rabbit together, and turning periodically - each side is cooked for about 15 minutes.

Then it was taste time - the best part for me.

The first bite was interesting, none like I have ever had before, but if I could compare it to anything, I know, it would be chicken. I went in too deep with their pepper sauce and had to get some water, but once the spice subsided, I was in foodie heaven.

The rabbit was flavourful, tender, juicy and sweet to di bone! The meat was a little drier that I had anticipated only because it was jerked without the skin. I get why people love it, and always return for more. Trust me, you have not had jerk rabbit until you have gone to Murray's.