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

Related recipes