|Frying rabbit||3 1⁄2 Pound, cut up|
|Tarragon-dijon marinade/Paprika||1 Tablespoon|
Rinse rabbit and pat dry.
Arrange in a single layer in a shallow dish.
Prepare your choice of marinade; pour over rabbit.
Cover and refrigerate for at least 1 hour or until next day, turning occasionally.
Lift rabbit from marinade and drain briefly (reserve marinade).
Barbecue rabbit by indirect heat placing rabbit on grill directly above drip pan.
Cover barbecue and adjust dampers as necessary to maintain an even heat.
Cook, basting often with marinade, until meat is white at bone; cut to test