Half of a Stella blue Hokkaido squash, cubed (left over from winter storage)
Half of a big sweet onion, chopped
2 T hot pepper purée (from last year's end of the season peppers)
1 T prepared horseradish
1 tsp dried minced garlic
Several splashes of hickory liquid smoke
2 C water
4# rabbit
I put the veggies in first, then the rabbit, (almost didn't fit), then the seasonings and finally the water. I may add more water as it cooks down.
When it's all done, I'll serve it over a mess of cooked greens, or incorporate them a serving at a time like a stew.
