Rabbit with Rosy Peach Sauce

Here is a tasty baked rabbit dish suitable for baking a fryer rabbit, or a stewer rabbit with longer cooking time. Preparation time, 30 minutes; Cooking time, 1:45. Serves 4 to 6.

1                   Fryer rabbit, cut up                  1
Rosy peach sauce:
1                 large can sliced peaches                1
60 mL                      ketchup                  1/4 cup
30 mL                    lemon juice                 2 tbsp
15 mL                    corn starch                 1 tbsp
30 mL                       sugar                    2 tbsp
1 mL                   ground cinnamon              1/4 tsp
1/2 mL                  ground cloves               1/8 tsp
1 mL                        salt                    1/4 tsp

Place cut up fryer in oiled covered pan and bake at 325°F (163°C) for 45 to 55 minutes, or for a stewer rabbit, until meat is becoming tender.

While rabbit baking, prepare the peach sauce: Drain peaches, reserving juice. Combine peach juice, ketchup and lemon juice. Mix cornstarch, sugar, cinnamon, cloves and salt; add to juice mixture. Cook, stirring constantly until thickened. Add peach slices, cook until just heated through. Keep warm until rabbit finishes first baking period.

After first baking period for rabbit, drain off juices and cover with Rosy Peach Sauce and cook for another 30 minutes.

From: Ottawa Valley Meat Rabbit Producer's Association.

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