Stuffed rabbit
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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.