Cooking With Game

A forum for the cooking/preperation of all types of game from around the world.

    Armagh Stuffed Rabbit.


    Posts : 968
    Join date : 2008-09-14
    Age : 57
    Location : Bridgwater, Somerset.

    Armagh Stuffed Rabbit. Empty Armagh Stuffed Rabbit.

    Post  Admin on Thu Mar 14, 2013 6:04 pm

    Makes 4 servings.


    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


    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.

      Current date/time is Sat Apr 20, 2019 1:19 am