Here is a nice stuffed rabbit recipe, great for Easter or Thanksgivings feast. The Oriental flavourings in the stuffing will go well with yams and garden vegetables. Preparation time, 45 minutes; Cooking time, 1.5 hours. Serves 4.
10 mL cooking oil 2 tsp 30 mL finely minced onion 2 tbsp 60 mL finely minced celery 1/4 cup 480 mL soft bread crumbs 2 cups 2 mL salt 1/2 tsp 1 mL pepper 1/4 tsp 1 mL ground dry ginger 1/4 tsp 10 mL soya sauce 2 tsp 60 mL chopped water chestnuts 1/4 cup 80 mL chicken broth or rabbit stock 1/3 cup 1 rabbit, about 1.5 kg 1 15 mL soft butter 1 tbsp 2 mL paprika 1/2 tsp 30 mL marmalade 2 tbsp 10 mL bottled steak sauce 2 tsp
Heat oil in a small skillet. Add onion and celery, sauté until soft. In a large bowl, mix onion, celery and next 7 ingredients. Spoon into cavity of rabbit, fasten with skewers. Blend butter and paprika, brush on surface of rabbit. Roast, covered, at 180°C (350°F) for 50 minutes after juices begin to sizzle. Mix marmalade and steak sauce, spoon over rabbit. Roast uncovered, 20 minutes longer.
From: B.C Ministry of Agriculture and Food, Home Economics.
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