Stuffed Rabbit, Armagh Style (irish)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Irish | Main dish, Meats | 4 | Servings |
INGREDIENTS
| Rabbit | ||
| 2 | oz | Butter |
| 2 | oz | Flour |
| 10 | Stock | |
| 2 | c | Breadcrumbs |
| Large onion | ||
| 2 | Large cooking apples | |
| 2 | T | Parsley |
| 1 | t | Thyme |
| 1 | T | Sugar |
| 1 | t | 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
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Nutrition (calculated from recipe ingredients)
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Calories: 462
Calories From Fat: 189
Total Fat: 21.5g
Cholesterol: 92.2mg
Sodium: 999.6mg
Potassium: 204.2mg
Carbohydrates: 56.3g
Fiber: 3.6g
Sugar: 7.9g
Protein: 10.9g