have to admit, before today, I have never cooked a rabbit in my life. I have
had rabbit on occasion but I have never attempted to cook one. So, I had a
rabbit that I was going to prepare for this issue but I had no idea how I was
going to prepare it. I tossed around a few ideas in my head – Bacon, everything
tastes better wrapped in bacon. That was just a fleeting thought.
while I was grocery shopping last week, out of the corner of my eye I saw some
andouille sausage and I thought, ohh I like andouille. Then it hit me- Rabbit
with andouille sausage! Great idea. So, I text my friend, the Sporting Chef, Scott
Leysath, and ran my roughly thought- out recipe by him. I have to say that this
recipe is a collaboration of our conversation and I believe that it turned out
The Andouille sausage and the spicey chili powder gave the
rabbit just a little bit of a kick. Combine that with the rest of the ingredient’s
and the smokey flavor from the open fire and you have a winning combination
that your friends at hunting camp will be raving about!