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 ea 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 ea canned jalapeno pepper;
-seeded, rinsed, and chopp
2 ea 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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