---
title: "Crock Barbecued Cottontail"
date: "2007-09-18"
modified: "2007-09-18"
authors:
  - name: "Chad Mason"
    link: "https://www.outdoorlife.com/authors/chad-mason/"
url: "https://www.outdoorlife.com/articles/chad-mason/2007/09/crock-barbecued-cottontail/"
categories:
  - "Hunting"
  - "Rabbit Hunting"
  - "Small Game Hunting"
  - "Wild Game Recipes"
---

# Crock Barbecued Cottontail

![](<https://www.outdoorlife.com/wp-content/uploads/2019/01/22/CKU5BDNXJYA2XFX4BWOC7AYBA4.jpg>)
*Outdoor Life Online Editor*

**Spice mixture:**
3 Tbsp. dry instant minced onions
1 Tbsp. crushed red pepper flakes
1 tsp. instant coffee grounds, crushed
1/2 tsp. salt
1 tsp. garlic powder
1/2 tsp. ground cinnamon

**Ingredients**
2 or 3 cottontail rabbits, cleaned, washed and cut into serving pieces
1 cup water
1 1/2 cups barbecue sauce

Rub spice mixture into rabbit pieces and put in slow-cooker. Pour water over the rabbit pieces, cover, and cook on low heat until fall-apart tender, 6 to 8 hours. Remove meat from bones and discard bones. Be careful to remove all the fine leg bones. Drain off the water. Pour in your favorite barbecue sauce and mix with a wooden spoon.

Serve rabbit meat on grilled wheat buns, with dill pickles and potato chips. Wait until after your guests are stuffed, and\_ then \_tell them they weren't eating chicken.