Stuffed rabbit, armagh style (irish)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | x | Rabbit |
| 2 | ounces | Butter |
| 2 | ounces | Flour |
| 10 | fluid ounce | Stock |
| 2 | cups | Breadcrumbs |
| 1 | x | Large onion |
| 2 | xes | Large cooking apples |
| 2 | tablespoons | Parsley |
| 1 | teaspoon | Thyme |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Salt |
| 1 | ounce | Butter |
| 1 | x | Egg |
| 1 | x | 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.