Hickory barbecued rabbit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Catsup |
| 12 | ounces | Can beer |
| 8 | ounces | Jar salsa jalapeno |
| 1 | cup | Tomatoes and chiles (Ro-Tel) |
| 1 | cup | Red wine |
| ½ | cup | Butter or margarine |
| ½ | cup | Vinegar |
| ¼ | cup | Plus 3 tbsp Worcestershire sauce |
| 1 | medium | Onion; chopped |
| 1 | each | Lemon; thinly sliced |
| ⅓ | cup | Prepared mustard |
| ¼ | cup | Pepper |
| 3 | tablespoons | Chili powder |
| 2 | tablespoons | Garlic salt |
| 1 | tablespoon | Celery salt |
| 1 | tablespoon | Hot sauce |
| ½ | teaspoon | Salt |
| 1 | each | Canned jalapeno pepper; seeded, rinsed, and chopped |
| 2 | eaches | Rabbits; skinned and quartered |
Directions
Combine all ingredients except rabbit in a large Dutch oven; stir well. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Set aside to cool.
Place rabbit in a large shallow container; pour sauce over top. Let stand 3 to 4 hours.
Place 5 or 6 soaked hickory chips on slow coals. Remove rabbit from sauce, and place cavity side down on grill. Grill about 30 minutes, brushing occasionally with sauce; turn. Cook an additional 30 minutes or until done, brushing occasionally with the sauce.
Yield: 8 servings
From Claude Steele of Texas in October, 1982"Southern Living" Typos by Jeff Pruett
Submitted By JEFF PRUETT On 10-08-95