Lynchburg Barbecued Rabbit with Raisin-Whiskey Sauce

MAKES: 6 servings

INGREDIENTS:

• 1 cup golden raisins
• 1 cup orange juice
• 1⁄2 cup fresh lemon juice
• 1⁄4 cup Jack Daniel’s whiskey (or other fine bourbon)
• 1⁄4 cup water
• 6 tablespoons sugar
• 1 teaspoon grated orange peel
• 2  2 1 ⁄2-pound meaty rabbits, fresh and dressed or frozen and thawed
• Vegetable oil, for brushing

INSTRUCTIONS:

1. Ignite a layer of charcoal briquets in an outdoor grill and let them burn until they turn ashen (30 to 45 minutes). Position the grill rack about 6 inches from the coals.
2. In a saucepan, combine the golden raisins, orange juice, lemon juice, whiskey, water, sugar, and grated orange peel. Bring the mixture to a boil, then reduce the heat to low and simmer until the raisins are soft and the sauce has thickened to an almost syrupy consistency, which takes about 15 minutes. Remove the saucepan from the heat.
3. Cut the rabbits into serving pieces. Brush each piece with vegetable oil.
4. Place the rabbit pieces on the grill, meaty side down. Lightly baste the pieces with the prepared sauce. Cook the rabbit until it is lightly browned, which takes about 10 minutes.
5. Using tongs, turn the rabbit pieces over and baste them lightly with the sauce again. Continue turning and basting the pieces until the rabbit is nicely browned all over and tender. Be careful not to overcook the rabbit, as it can become tough.
6. Transfer the cooked rabbit pieces to a platter. Serve them hot, with the remaining sauce served on the side.