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Armagh Stuffed Rabbit  HT  MC  Irish  135mins



Serves   4      Hot   Game  Fruit  Main Course British   Ireland  Europe



1 Whole Rabbit

100g/4oz Butter

10fl.oz Chicken Stock

For the stuffing

125g/5oz Breadcrumbs

1 Large onion, chopped

2 Large cooking apples, chopped

1 tbsp Freshly chopped Parsley

1 teasp Dried Thyme

1 teasp Sugar

 Salt  and Black Pepper

1 Egg, beaten




1. Wash and dry rabbit inside and out. Preheat the oven to 180C, 350F, Gas Mark 4.


2. Melt half the butter in a frying pan, add the onions and fry gently until soft and transparent.


3. Add the chopped apple to the pan and continue to sauté until soft.


4. Transfer the onion and apple mix to a large mixing bowl and add the remaining stuffing ingredients and mix well.


5. Melt the remaining butter in the frying pan until very hot, add the stuffing mix and fry for a few minutes stirring. Set aside to cool.


6. Stuff the rabbit with the cooled stuffing and place in a casserole, surrounding it  with any excess stuffing, then pour over the stock. Cover loosely with a piece of foil and cook for 2 hours, or until tender, removing the foil for the last 30 minutes. Serve hot.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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