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.