We had pulled BBQ Rabbit with lovely mashed potato’s and just steamed Broccoli.. so good.. this lovely meat could have been put into a bun for a more traditional look
So how to get to the point of the above.. I roasted off sections of a nice big roaster rabbit..
After it was roasted, I pulled all the meat off the bone..
What most folks who have not worked with rabbit is that there is a mild version of white vs dark meat on them as well.. I took a nice mix of it to use with the BBQ sauce.. I used one of my favorites on it.. Feel free to use whatever your favorite BBQ from a bottle is, but I would recommend trying a nice hickory smoke with rabbit.. yummy..
See Below for the full recipe 🙂
Now comes a very old recipe, I found the “bones” of this recipe in a cookbook from the victora times but have played around with it enough to be able to call it Farmgal Fruit BBQ Sauce and its fabulous on lamb or pork! and pretty tasty on chicken -Rabbit as well (does not work with duck), it does go nice in taco’s or mixed in with ground meat/veggies over rice
- 4 pds of plums-Pitted and in halfs
- 4 pds of heavy ripe roma Tomatos (or in a pinch, 1 large can of pasta sauce with two cans of tomato paste)
- 1 bottle of red wine (the regular size, and I try and go local if I can)
- 4 cups of chopped red onion
- 2 cups of dried black currents
- 1/2 cup of ground pepper (might want to start with 1/4 cup and see if you want more)
- 2 cup of dark brown sugar (or 1/2 molassies and 2 cup of white sugar), if you want sweeter, add 1/2 cup of brown sugar at a time.
- salt to taste-I put in about 1/4 of a cup
- 1 tbsp of cloves (start with 1 tsp and see if you want more)
Ok, so you put your plums, tomato’s and currents in your big jam pot, add your wine, vinager, sugar and spices and simmer boil for 30 to 40 min, then take off heat, allow to cool just slightly and transfer into your blender, blend till smooth, then back into the pot and check your spices, might want to add a touch more pepper, salt etc. Then simmer to till its as thick as you like your BBQ sauce to be, as my tomato’s are for sauce , it only took another 30 min but the more juicy the tomato, the longer this will take, keep your heat low and simmering and dont’ forget to stir fairly often.
This is going to give you a sweet, tangy, fruity and yet a bit zippy BBQ sauce. Processed like normal for a hot water bath process for ten min. Makes 8 pints