Roast Rabbit With Stuffing Recipes

Steps:

• Ask your butcher to joint the rabbit, cutting the legs into two pieces, the saddle into three and the shoulders and front into two. Heat oven to 220C/200C fan/gas 7.
• Put the rabbit in a large roasting tin, season and add 1 tbsp of the thyme leaves. Add the oil and toss until the rabbit is well coated. Roast for 20 mins.
• Add the onions or shallots and the garlic, then stir well and roast for another 15 mins, stirring again halfway through. Sprinkle over the remaining thyme before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season the rabbit with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the rabbit pieces and brown on all sides. Place in a 9x13 inch baking dish. In a medium bowl, combine the sugar, onion, ketchup, garlic, paprika, Worcestershire sauce and water; pour over the rabbit.
• Bake uncovered for 90 minutes in the preheated oven, basting frequently. Meat should be very tender when done.

Steps:

• Wash the rabbit with white wine vinegar.
• Soak the rabbit in salt and water for at least one hour.
• Preheat oven to 350F degrees.
• Pat dry the rabbit.
• Season inside and out with salt and pepper.
• Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries) together in a mixing bowl. Stuff inside the cavity of the rabbit.
• Tie closed with cooking twine.
• Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.
• Cut off twine and serve.