Roast Rabbit

New.Wife's picture

Jan. 10, 2012

Ingredients

Young rabbit 1 Small
Sage and onion stuffing 1 Cup (16 tbs) (adjust quantity as needed)
Bacon rashers 3
Dripping 4 Ounce

Directions

GETTING READY

1) Pour cold water and a little vinegar in a pot large enough to fit the rabbit. Soak the rabbit in this water for about 2 hours so that the flesh whitens slightly.

2) Remove the rabbit from the pot and wash it clean with fresh water. Dry well.

3) Preheat the oven to 425F-450F before you want to roast the rabbit.

MAKING

4) Stuff the rabbit with store-bought sage and onion stuffing. Place the bacon rashers over the stuffing.

5) In a roastin tin with the dripping, arrange the rabbit.

6) Roast for about about 60 minutes.

7) Turn down the oven temperature to 400F and continue to cook for 30 more minutes.

SERVING

8) Serve the Roasted Rabbit on a large serving tray. Arrange roasted vegetables like potatoes, mushrooms and tomatoes around the edge of the tray.

Recipe Summary

Difficulty Level: Medium
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 853Calories from Fat 373

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 452 mg18.83%

Total Carbohydrates 11 g3.7%

Dietary Fiber %

Sugars

Protein 104 g208%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet