02-17-2005, 02:00 PM
2 to 3 lb. fryer rabbit, cut into serving pieces
1 tsp. salt
1/4 tsp. pepper
1/2 cup cooking oil
1/2 cup sherry wine
1 1/2 tsp. seasoned salt
Season moist pieces of rabbit with salt and pepper. Place over medium hot bed of coals. Make sauce by mixing cooking oil, sherry wine and seasoned salt together. Keep rabbit well basted with this sauce, turning pieces frequently. Cook for about 1 hour or until tender. You may use your own favorite barbecue sauce also, just add some oil to it to help keep the rabbit moist. Make sure the charcoal isn't too hot; rabbit needs slow cooking . Serves 4 to 6.
1 tsp. salt
1/4 tsp. pepper
1/2 cup cooking oil
1/2 cup sherry wine
1 1/2 tsp. seasoned salt
Season moist pieces of rabbit with salt and pepper. Place over medium hot bed of coals. Make sauce by mixing cooking oil, sherry wine and seasoned salt together. Keep rabbit well basted with this sauce, turning pieces frequently. Cook for about 1 hour or until tender. You may use your own favorite barbecue sauce also, just add some oil to it to help keep the rabbit moist. Make sure the charcoal isn't too hot; rabbit needs slow cooking . Serves 4 to 6.