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Lynn's Grilled Rabbit Peanut Chili Sauce

1/4 cup olive oil
1/3 cup soy sauce
1/3 cup sherry - (good sherry)
1/3 cup chopped onion
3/4 tsp dry mustard
1 tsp chopped fresh tarragon
    (or 1/2 tspn dried tarragon)
1 tsp thinly-sliced garlic - (real thin)
1 x rabbit cut 6 pieces
PEANUT-CHILI SAUCE
1/3 cup dry sherry
1/4 cup heavy cream
3 tbl Creamy peanut butter
3 tbl bottled chili sauce - (to 4)
    (or chili salsa)
1 1/2 tsp fresh lime juice
    Salt to taste
    Freshly-ground black pepper to taste

 Method :
Combine all ingredients for marinade and marinate rabbit. Refrigerate from 6 hours to overnight.
Heat up the grill. Remove rabbit from marinade and pat dry with paper towels. Grill over hot heat, turning once and basting frequently with the marinade from 10 to 12 minutes. Check the loin pieces for doneness. When done remove from heat and keep warm. Baste the legs again and continue cooking until done about 5 to 7 minutes longer. Hopefully the leg meat with stay moist and meat will easily pull away from the bone.
To make the sauce: Combine sherry, cream and peanut butter in a small heavy saucepan and bring to a gentle simmer. Add chili sauce, and lime juice and continue simmering, stirring frequently, until the sauce thickens. This shouldn't take any more than 10 minutes. Season with salt and pepper
To serve, cook up some thin spaghettis or linguini. After pasta has cooked to your liking, place some on each plate, place a serving on rabbit on top and serve the sauce on the side for dipping. You will really like this, especially with rabbit. If your tired of rabbit cooked the same old way, try this way. You won't regret it.