Title: Stuffed Rabbit
Categories: Meat
Yield: 4 Servings
| | | Rabbit |
| 2 | oz | Butter |
| 2 | oz | Flour |
| 10 | fl | Stock |
| 2 | c | Breadcrumbs |
| | | Large onion |
| 2 | x | Large cooking apples |
| 2 | tb | Parsley |
| 1 | ts | Thyme |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 1 | oz | Butter |
| | | Egg |
| | | Pepper to taste |
Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel
apples and chop; add to onions and fry until soft. Mix onions, apple and
butter with all other stuffing ingredients, and brown quickly in remaining
butter. Place rabbit in a casserole, stuff, surround with excess stuffing,
add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at
350F.