Roast Rabbit


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

Old recipe from my relatives somewhere on the Family tree


Ingredients You'll Need

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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