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ROAST RABBIT
Roast Rabbit
Old recipe from my relatives somewhere on the Family tree
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INGREDIENTS
- 2 tsp cooking oil
- 2 tbsp finely minced onion
- 1/4 cup finely minced celery
- 2 cups soft bread crumbs
- 1 tsp salt
- 1/4 tsp pepper
- 1/2 tsp ground dry ginger
- 1/3 cup chicken broth or rabbit stock
- 1 rabbit, about 4 to 7 lbs (whole)
- 1 tbsp soft butter
- 1/2 tsp paprika
- 2 tbsp marmalade
DIRECTIONS
Heat oil in a small skillet. Add onion and celery, sauté until soft. In a large bowl, mix onion, celery and next ingredients. Spoon into cavity of rabbit, fasten with skewers. Blend butter and paprika, brush on surface of rabbit. Roast, covered, at (350°F) for 50 minutes after juices begin to sizzle. Mix marmalade and steak sauce, spoon over rabbit. Roast uncovered, 20 minutes longer.
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