I made this sauce for the rabbits at the last Bunny BBQ. I  cut up and brined the rabbits for 9 hours, then rinsed and boiled them for 10 minutes. They were painted with BBQ sauce and frozen until the day before the party.  I thawed them Friday, and put the meat in the refrigerator overnight. Saturday I baked it in a low heat oven until warmed through, and threw it on the grill. While the rabbit was cooking over the coals, I  basted it with more BBQ sauce & grilled until cooked through with the sauce forming a blackened but not charred crust.




  • 2tb oil
  • 1 small can of tomato paste
  • 2 pinches garlic powder
  • 2 pinches mustard powder
  • 2 pinches onion powder
  • 1 pinch smoky paprika
  • 1 pinch hot paprika
  • 1 pinch cayenne
  • salt and black pepper to taste
  • 1/2 cup apple cider vinegar
  • juice and pulp from 1 large orange
  • 1/3 cup brown sugar, 1/3 cup molasses
  • 2 tb Worcester sauce
  • 3 cups broth (I used rabbit broth- water is OK too)


To make the sauce heat oil in a cast iron skillet, add tomato paste, stir over med high heat 2 minutes until darkened. Add spices, stirring over heat; add liquids and sweetener. Cook for one hour or until reduced by 1/2, scraping the edges and stirring occasionally.

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