Roast Rabbit


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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