Title: Hickory Barbecued Rabbit
Categories: Entree Game Smoke Southern
Yield: 8 Servings

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		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		Canned jalapeno pepper; seeded, rinsed, and chopped
2		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

From Claude Steele of Texas in October, 1982 "Southern Living" Typos by Jeff Pruett

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