• 2 whole rabbit, about 3 pounds each
• 1 tablespoon sweet paprika
• 2 teaspoon chili powder
• 1 teaspoon oregano
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1 tablespoon packed brown sugar
• 2 12 oz. cans beer
• 1 small onion diced
• 2 cloves garlic diced
  

DIRECTIONS:
Rinse inside and out, pat dry. In small bowl, combine spices and sugar, mix well. Rub 1 teaspoon of mixture on inside of each chicken. Rub remaining mixture on rabbit's surface. Open beer can and pour off about half of the beer. Stuff onion and garlic into cans. Ease rabbit over beer cans, feet down, until rabbit is resting on can and legs. Cans must remain upright at all times. Add a handful of soaked hickory chips to the hot charcoal (optional). Place rabbit and beer cans on grill and close lid, leave vents open. Grill for 2 hours, or until legs and wings wiggle easily. Add six to eight briquettes to fire every 30 minutes.

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Grilled rabbit

• 1 fryer rabbit, cut up
• 1/2 cup lemon juice
• 3/4 cup butter
• 2 tsp. salt
• 2 tsp. summer savory
• 1 tsp. paprika
• 1 tsp. dry mustard
• 1/4 tsp. pepper
  

DIRECTIONS:

Marinate rabbit in lemon juice for at least three hours in refrigerator. Melt butter in saucepan and add remaining ingredients. Grill rabbit 5 to 7 inches from coals being careful that fire is not too hot. Brush with butter mixture and grill 40-45 minutes, turning frequently until golden brown and tender.

(Note: Since rabbit has so little fat in the meat, it must be cooked over low heat or it will be tough. If you can hold your hand near the grill for a count of 3-5 seconds, the fire should be about the correct temperature).

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Fried rabbit

• Small Young rabbit (1 1/2 to 2 pounds ready to cook)
• Cut into serving pieces.
• Flour, salt, pepper
• Cooking fat or oil
  

DIRECTIONS:
Roll rabbit in mixture of flour, salt and pepper. Heat fat or oil about 1/4 inch deep in a heavy fry pan large enough to hold the pieces without crowding.

Use moderate heat for frying. Put in the large meaty pieces of rabbit first and cook about 10 min. before adding the smaller pieces and giblets. Turn the pieces often for even cooking and cook until well browned and tender. (30 to 35 min. total time).

• 8 rabbit thighs
• Salt
• Freshly ground black pepper
• 2 cups plus 2 tablespoons flour
• 1 egg
• 2 tablespoons milk
• 12 ounces bacon chopped
• 1 pint pearl onions, peeled
• ¼ cup chopped shallots
• 2 tbs. chopped garlic
• 1 tbs. chopped fresh thyme
• 2 bay leaves
• 3 cups fruity Wine
• 2 cups brown chicken stock
• 2 tbs. butter
• 1 tbs. finely chopped parsley