Many of us have fond memories of our hunting forays as youth, with our first game animal being the wily rabbit. If you have a youth in your life who’s interested in the outdoors, or is new to the hunting arena and appreciates the connection between a food source and your dinner plate, a rabbit feast is an excellent starting point. You will find this game animal less intimidating when it comes to field-dressing than a deer, for example, and this lean meat is complemented by the barbecue sauce in this recipe. You also may use this same sauce and preparation method to utilize game birds, such as quail. As with any animal you have harvested in the field, take the time to extract any shot from the meat prior to cooking. Tweezers work well for this purpose.
2 dressed wild rabbits, cut up
2 medium onions, finely chopped
2 green peppers, finely chopped
1 clove garlic, minced
1 cup water
1 cup apple cider vinegar
½ cup ketchup
½ cup packed brown sugar
¼ cup butter, cut up into chunks
2 tablespoons Worcestershire sauce
1 teaspoon salt
½ teaspoon cayenne pepper
Heat oven to 300 degrees F.
In a medium saucepan, combine the barbecue sauce ingredients. Cook over medium-high heat until bubbly, stirring occasionally. Reduce heat. Simmer 10 minutes.
Arrange raw rabbit pieces in a single layer in a 13×9-inch baking pan with sides. Pour sauce evenly over rabbit pieces.
Bake until tender, 2½ to 3 hours, turning rabbit pieces occasionally.
You will need two dressed wild rabbits (approximately 2 pounds each), cut up.
Recipe serves up to six.