| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Meats |
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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