Stuffed Rabbit Food
STUFFED RABBIT
A nice baked stuffed wabbit! I use oatmeal for the stuffing because I cannot eat bread products, You can always substitute breadcrumbs instead.
Provided by David04
Categories Rabbit
Time 3h4m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Wash the rabbit with white wine vinegar.
- Soak the rabbit in salt and water for at least one hour.
- Preheat oven to 350F degrees.
- Pat dry the rabbit.
- Season inside and out with salt and pepper.
- Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries) together in a mixing bowl. Stuff inside the cavity of the rabbit.
- Tie closed with cooking twine.
- Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.
- Cut off twine and serve.
Nutrition Facts : Calories 473.2, Fat 23.8, SaturatedFat 8.9, Cholesterol 166.4, Sodium 620.6, Carbohydrate 16.7, Fiber 2.7, Sugar 4, Protein 45.8
ROAST RABBIT WITH STUFFING
Make and share this Roast Rabbit With Stuffing recipe from Food.com.
Provided by kstrating
Categories Meat
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Rub the rabbit inside and out with a mixture of the lemon juice, fennel, sage, salt and pepper. Then refrigerate for at least two hours. In the meantime, prepare the stuffing.
- Melt butter in a saucepan. Add rice, then stirfy for a minute. Sir in water, salt, rosemary, pepper, nutmeg, allspice and cardamom. Cover and bring to a boil, then allow to simmer over medium/low heat for 15 minutes. Stir in almonds and onions, then set aside for stuffing.
- In the meantime, combine all the ingredients for the basting juice and set aside.
- Stuff rabbit, then sew closed. Place in a roasting pan with 1 cup water, then baste generously. Cover, then place in a 350 degree F. preheated oven. Roast for an hour, basting lavishly every 20 minutes. Remove pan cover, then cook and continue basting, using pan juices if basting juice is finished, for another hour or until meat turns tender. If rabbit is not brown, broil for a few minutes. Serve piping hot.
- Note: If you use wild rabbit, clean and wash it while wearing gloves. If animal is diseased this will ensure that the cook will not catch the disease. Roasting will kill any bacteria making the rabbit safe to eat. Also, to eliminate the wild taste, soak the cleaned animal for at least two hours in a cup of vinegar mixed with enough water to cover the rabbit.
Nutrition Facts : Calories 681.5, Fat 38, SaturatedFat 10.4, Cholesterol 187.6, Sodium 981.7, Carbohydrate 17.9, Fiber 2.1, Sugar 1.4, Protein 64.6
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