The Perfect Way To Say Merry Xmas

SMOKEY MOUNTAIN RABBIT WRAPE...
IF IT DID THEN YOU PUT HANDS AROUND MIDDLE AND SQUEEZE IN A DOWN WARD MOTION... TAKE PAWS AND DANGLE BETWEEN YOUR LEGS. FLIP RABBIT OVER YOUR HEAD AND THEN IN A MIGHTY CHOPPING MOTION SWING RABIIT OVER HEAD AND BETWEEN YOUR LEGS AND OUT WILL COME GUTS. MEASURE DISTANCE GUTS FLEW, ADD TEN FEET AND BRAG TO FRIENDS ON HOW FAR YOU ... more >

SMOKEY MOUNTAIN RABBIT WRAPE...
IF IT DID THEN YOU PUT HANDS AROUND MIDDLE AND SQUEEZE IN A DOWN WARD MOTION... TAKE PAWS AND DANGLE BETWEEN YOUR LEGS. FLIP RABBIT OVER YOUR HEAD AND THEN IN A MIGHTY CHOPPING MOTION SWING RABIIT OVER HEAD AND BETWEEN YOUR LEGS AND OUT WILL COME GUTS. MEASURE DISTANCE GUTS FLEW, ADD TEN FEET AND BRAG TO FRIENDS ON HOW FAR YOU SLUNG THE GUTS. SKIN RABIT. WHACK OFF HEAD. REMOE LEGS AT KNEE AND ELBO JOINTS. CLEAN RABBIT WITH COLD WATER , REMOVING ALL BLOOD AND HAIR. OR BUY A CLEANED RABBIT AT STORE OR BUTCHERS.
COOKING DIRECTIONS:
SLATHER RABBIT INSIDE AND OUT WITH FAVORITE COOKING OIL. MAKE A RUB WITH SEA SALT, ROSEMARY, PEPPER, SAGE, A LITE BIT OF CUMMIN, AND A DASH OF CINNIMON, AND FOR A SPICY TASTE A LITTLE OIL OF CLOVE IS NICE. MAKE ENOUGH RUB FOR TWO APPLICATIONS, COVER RABBIT INSIDE AND OUT WITH RUB. PREPARE TWO FOIL POUCHES. IN THE FIRST, PLACE CARROTS, OINION, CELERY, YELLOW AND RED PEPPERS,PIMMENTOS, AND THREE OR FOUR STRIPS OF SLIGHTLY COOKED BACON (SAVE GREESE). MAKE ENOUGH TO COMPLETLY ENCLOSE CARCASS.
PLACE RABBIT IN FIRST POUCH COVERIN RABBIT WITH VEGGIES AND BACON, POUR IN REMAINING BACON GREESE AND SEAL POUCH.
COOK AT 450 DEGREES FOR 45 MIN TO AN HOUR, OR UNTIL CARROTS ARE SOFT AND MUSHY. NOTE DO NOT USE POTATOES THEY ABSORBE TOO MUCH OF THE GREESE AND YOUR RABBIT WILL BE DRY AND TASTELESS. WHILE RABBIT IS COOKING MELT A STICK OF BUTTER AND ADD TWO TEASPOONS OF BROWN SUGAR, OR YOU CAN SUBSTITUTE MAPLE SYRUP. TAKE SECOND FOIL POUCH AND COVER THE AND COVER THE INSIDE OF YOUR FOIL POUCH WITH YOUR BUTTER SOLUTION AND SOME OF YOUR RUB (SAVE A GOOD AMOUNT OF EACH BECAUSE YOU WILL HAVE TO BASTE THE RABBIT WITH SWEETBUTTER AND RUB AGAIN.)
NOW TAKE RABBIT FROM FIRST POUCH. BRUSH REMAINING SWEETBUTTER ON AND IN.
REMEMBER IT WILL BE HOT AND MEAT WILL BE TENDER, TEAR AS LITTLE AS POSSIBLE FOR BEST PRESENTATION. APPLY REMAINDER OF RUB, PLACE RABBIT ON POUCH BUT LEAVE THE TOP OPEN, THIS PHASE IS TO BROWN. PLACE RACK ON MIDDLE SECTION AND TURN ON BROIL. KEEP YOU EYE ON IT BECAUSE STOVES COOK DIFFERENTLY, IN MINE IT TAKES ABOUT TWELVE MINUTES TO EACH SIDE AND I LEAVE THE DOOR AJAR FOR LAST FIVE MINUTES ON EACH TURN. BROWN TO CRISPINESS YOU DESIRE. REMEMBER TO RESEAL YOUR VEGGIES AND PUT IN OVEN WITH YOUR RABBIT, LEAVE TOP OPEN IF YOU WANT VEGGIES TO BROWN. SERVE WITH WILD RICE OR RICE-A-RONI, SCALLOPED POTATOES, AND FRIED APPLES.
OTHER SUGGESTIONS: A SAGE, CHESTNUT OR, APPLE DRESSING GOES WONDERFULLY WITH THIS, JUST STUFF YOUR RABBIT AND FOLLOW REST OF INSTRUCTIONS. NO, IM NOT GIVING MY RECIPES FOR THOSE, THERE YOUR ON YOUR OWN... A LIGHT SAUVIGNON, OR BLUSH GOES GREAT WITH THIS TOO... THATS HOW YOU WRAP A RABBIT WHERE I COME FROM.