Barbecued Country Rabbit

The barbecuing season has arrived. Aren't the master backyard chefs always looking for a little something different to grill besides hamburgers, hot dogs and ribs? It's time to add some rabbit to your repertoire. They are plentiful now as their hunting season just ended before Easter.

Actually, like most game, rabbit is healthier for you--with less fat and cholesterol. They run around too much to have any fat built up. It's really quite a tasty meat. When I serve up this Barbecued Country Rabbit, most people think they're eating chicken. Then I grin and tell 'em, "No, it's Thumper".

I was born in Germany where hassenpfeffer is plentiful and appreciated. Be adventuresome and try it. I think you'll be pleasantly surprised.

1/8 cup         oil
1 rabbit        cut into serving pieces
2 stalks        celery
2 ea.           onions
3 cups          water
1 TB            garlic, chopped
1/8 cup         honey
8 oz            barbecue sauce
                salt and pepper to taste 

You say you don't have any bunnies in your freezer? Many local meat markets have fresh rabbits. Try Butcher Boy in Warren or Antonio's in Sterling Heights. They run about three dollars a pound. Of course, it's more economical and much more fun to catch your own wascally wabbit. That's why I choose to live out in the wily woods of Richmond.

Place your oil in a roasting pan, and brown up the rabbit pieces. Remove the oil. Chop up the onions and celery and add to the pan with the water and remaining ingredients. Cover and bake in a 350 degree oven for an hour and a half. This slow roasting process makes the meat tender. Remove the rabbit and reduce your sauce some until it coats the back of a spoon.

When ready to serve, place the rabbit pieces on a hot outdoor grill. Baste with your own reduced sauce. And as always, a good cook appreciates nature and what it has to offer.