Eh, what’s up Bob?

Skewered Rabbit Loin with Sundried Cranberry Ancho Chile BBQ Sauce – also known at Bob’s house as, "BBQ Bugs Bunny on a Stick"!

Very tasty dish, please try it – don’t tell the kids what it is – they’ll love it!
Tell ’em it’s chicken – and then later tell them "Fluffy’s gone!" HA!

Good Eatin’!

BBQ Bob

"What’s Up Bob?"

Skewered Rabbit Loin with Sun-Dried Cranberry Barbeque Sauce
Also known as  BBQ Bugs Bunny on a stick with a Southwestern Thanksgiving Bar-B-Que sauce. Makes 4 servings

Ingredients:
8 pieces green bell peppers, cut into 1 inch squares
8 pieces red bell peppers, cut into 1 inch squares
1 pound rabbit loin, boneless
1/4 fresh pineapple, cut into 1 inch cubes
4 bamboo skewers, soaked in water for 30 minutes
3 tablespoons peanut or olive oil
2 cups Sun-Dried Cranberry and Ancho Chile Barbecue Sauce (recipe follows)

Preparation:
Blanch the pepper in boiling water for 3 minutes and drain. Set aside to cool. Cut up your fresh pineapple and set aside. Canned pineapple tends to fall apart on the grill.
Your rabbit will require a little trimming. With a sharp boning knife, remove the skin and thin piece of flap meat and any fat you may find. You will be left with two 6-8 inch long round pieces of meat the color of chicken thigh. Cut the meat into 12 pieces approximately 1 inch long.
Alternate the rabbit, pineapple and peppers on your skewers and fire up the grill.
Rub the kabobs with a little oil to keep them from sticking to your clean grill. Try to handle them as little as possible on the grill so as not to tear the pineapple. On a medium grill they should take about 15-17 minutes to finish. Baste kabobs the last 3 minutes with the bar-b-que sauce and serve a little on the side.
For a unique presentation, save the top of the pineapple and stick the finished skewers into it and serve in the middle of the table.

Sun-Dried Cranberry and Ancho Chile Barbecue Sauce

It’s best to make this brick red sauce the day before as the cranberries continue to improve the flavor overnight.

Makes 4 servings

Ingredients:

1/2 cup cider vinegar,
1/8 teaspoon allspice
1/4 teaspoon cilantro
1/4 teaspoon Cracked red peppercorns
1 tablespoon olive oil
3 tablespoons red onions, chopped
1 teaspoon garlic, chopped
1 tablespoon honey
2 tablespoons brown sugar
2/3 cup cranberries, sun-dried
3 tablespoons ancho chile powder
1 cup water
2/3 cup ketchup

Preparation:

Combine the first four ingredients and bring to a boil until reduced by half and set aside. Combine olive oil, red onion, garlic, honey, and brown sugar in a non-stick skillet and saut� over medium heat until the onions are soft. Once soft, add the cranberries, chile powder, water, ketchup and the reserved vinegar preparation. Whisk to blend and cook over low heat for 5 minutes. Store in a glass container in the refrigerator.
NOTE: You can puree this sauce in a blender if you like. I prefer not to.