April 11, 2010

Hickory Barbecued Rabbit



1 1/2 c Catsup
12 oz Can beer
8 oz Jar salsa jalapeno
1 c Tomatoes and chiles (Ro-Tel)
1 c Red wine
1/2 c Butter or margarine
1/2 c Vinegar
1/4 c Plus 3 tbsp Worcestershire sauce
1 md Onion; chopped
1 ea Lemon; thinly sliced
1/3 c Prepared mustard
1/4 c Pepper
3 tb Chili powder
2 tb Garlic salt
1 tb Celery salt
1 tb Hot sauce
1/2 ts Salt
1 ea Canned jalapeno pepper; seeded, rinsed, and chopped
2 ea Rabbits; skinned and quartered




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

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