ROAST RABBIT

 

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Backstory

Old recipe from my relatives somewhere on the Family tree

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.

Categories: Wild Game 
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