Stuffed Rabbit

Name: Stuffed Rabbit
Ingredients: 2 lbs rabbit, whole; 1 lb turkey sausage, lean; 1 cup oatmeal, uncooked instant plain; 1 onion, chopped; 1/2 cup celery, chopped; 1/2 cup carrot, chopped; 1/2 cup mixed mushrooms, portabella chopped; 1 apple, cored, peeled and chopped; 1 egg; 1 cup beef broth; 1 bay leaf; 2 teaspoons sage; 2 teaspoons parsley; 2 teaspoons rosemary; dried cranberries; white wine vinegar

16 ingredients

9 steps

Ingredients

2 lbs rabbit, whole
1 lb turkey sausage, lean
1 cup oatmeal, uncooked instant plain
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup mixed mushrooms, portabella chopped
1 apple, cored, peeled and chopped
1 egg
1 cup beef broth
1 bay leaf
2 teaspoons sage
2 teaspoons parsley
2 teaspoons rosemary
dried cranberries
white wine vinegar

Directions

1

Wash the rabbit with white wine vinegar.
2

Soak the rabbit in salt and water for at least one hour.
3

Preheat oven to 350F degrees.
4

Pat dry the rabbit.
5

Season inside and out with salt and pepper.
6

Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries) together in a mixing bowl. Stuff inside the cavity of the rabbit.
7

Tie closed with cooking twine.
8

Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.
9

Cut off twine and serve.