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Makes 4 servings.
Ingredients
1 Whole Rabbit
100g/4oz Butter
10fl.oz Chicken Stock
For the stuffing
125g/5oz Breadcrumbs
1 Large onion, chopped
2 Large cooking apples, chopped
1 tbsp Freshly chopped Parsley
1 teasp Dried Thyme
1 teasp Sugar
Salt and Black Pepper
1 Egg, beaten
Method.
1. Wash and dry rabbit inside and out. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Melt half the butter in a frying pan, add the onions and fry gently until soft and transparent.
3. Add the chopped apple to the pan and continue to sauté until soft.
4. Transfer the onion and apple mix to a large mixing bowl and add the remaining stuffing ingredients and mix well.
5. Melt the remaining butter in the frying pan until very hot, add the stuffing mix and fry for a few minutes stirring. Set aside to cool.
6. Stuff the rabbit with the cooled stuffing and place in a casserole, surrounding it with any excess stuffing, then pour over the stock. Cover loosely with a piece of foil and cook for 2 hours, or until tender, removing the foil for the last 30 minutes. Serve hot.
Ingredients
1 Whole Rabbit
100g/4oz Butter
10fl.oz Chicken Stock
For the stuffing
125g/5oz Breadcrumbs
1 Large onion, chopped
2 Large cooking apples, chopped
1 tbsp Freshly chopped Parsley
1 teasp Dried Thyme
1 teasp Sugar
Salt and Black Pepper
1 Egg, beaten
Method.
1. Wash and dry rabbit inside and out. Preheat the oven to 180C, 350F, Gas Mark 4.
2. Melt half the butter in a frying pan, add the onions and fry gently until soft and transparent.
3. Add the chopped apple to the pan and continue to sauté until soft.
4. Transfer the onion and apple mix to a large mixing bowl and add the remaining stuffing ingredients and mix well.
5. Melt the remaining butter in the frying pan until very hot, add the stuffing mix and fry for a few minutes stirring. Set aside to cool.
6. Stuff the rabbit with the cooled stuffing and place in a casserole, surrounding it with any excess stuffing, then pour over the stock. Cover loosely with a piece of foil and cook for 2 hours, or until tender, removing the foil for the last 30 minutes. Serve hot.
