Hickory Barbecued Rabbit Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Catsup,
1/3 cup: Prepared mustard,
12 ounce: Can beer,
1/4 cup: Pepper,
8 ounce: Jar salsa jalapeno,
3 tbsp: Chili powder,
1 cup: Tomatoes and chiles, Ro-Tel
2 tbsp: Garlic salt,
1 cup: Red wine,
1 tbsp: Celery salt,
1/2 cup: Butter or margarine,
1 tbsp: Hot sauce,
1/2 cup: Vinegar,
1/2 tsp: Salt,
1/4 cup: Plus 3 tbsp Worcestershire,
1 each: Canned jalapeno pepper,
-sauce,
-seeded, rinsed, and chopped
1 medium: Onion, chopped
2 each: Rabbits, skinned and
1 each: Lemon, thinly sliced
-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
Source from luhu.jp
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
Source from luhu.jp