Smoked Rabbit

• 1 1/2 cups red wine
• 1/4 olive oil
• 1 tablespoon salt
• 6 garlic cloves, minced
• grated rind from 1/2 lemon
• 1 tablespoon black pepper
• 2 tablespoons onion powder
• 1/2 cup brown sugar
• 3 -4 rabbits, cut-up

1. Place the rabbit pieces in a non-reactive bowl.
2. Mix rest of ingredients and pour over rabbit pieces.
3. Marinate in refrigerator at least 12 hours, turning occasionally.
4. Remove from marinade and pat dry.
5. Cold smoke in smoker at 75-85 degrees for about 2 hours.
6. Hot smoke for several more hours until meat is thoroughly cooked. Or place on a cookie sheet and roast at 225 degrees until done, brushing occasionally with vegetable oil to prevent drying out.
7. Cool and store in refrigerator wrapped in paper for up to 2 weeks.
8. Serve thinly sliced on crackers as an appetizer.

red wine, olive oil, salt, garlic, grated rind, black pepper, onion powder, brown sugar

Taken from www.food.com/recipe/smoked-rabbit-510533 (may not work)