stuffed rabbit
- Categories
- Meat
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| Rabbit | |
| 2 ounces | Butter |
| 2 ounces | Flour |
| 10 fluid ounce | Stock |
| 2 cups | Breadcrumbs |
| Large onion | |
| 2 xes | Large cooking apples |
| 2 tablespoons | Parsley |
| 1 teaspoon | Thyme |
| 1 tablespoon | Sugar |
| 1 teaspoon | Salt |
| 1 ounce | Butter |
| Egg | |
| Pepper to taste |
Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1¾ hours, or until tender, at 350F.
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