| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Irish | Meats, Main dish | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/irish.zip
A Message from our Provider:
“The ultimate success story begins with finding God”