Crock Barbecued Cottontail

This cottontail sandwich will leave you asking for seconds.
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

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.