Rabbit or Squirrel Barbecued
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- 1 rabbit or squirrel
- grease
- salt water
Instructions
- Leave the rabbit or squirrel whole and skewer it flat. Grease all over. Lay on a rack in a pan and roast in a hot oven, basting every five minutes with hot salt water. When the meat is crisp, take up and serve with the sauce directed for barbecued lamb.