Armagh Stuffed Rabbit HT
Game Fruit Main Course
British Ireland Europe
1 Whole Rabbit
10fl.oz Chicken Stock
For the stuffing
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
Wash and dry rabbit inside and out. Preheat the oven to 180C, 350F, Gas Mark 4.
Melt half the butter in a frying pan, add the onions and fry gently until soft
Add the chopped apple to the pan and continue to sauté until soft.
Transfer the onion and apple mix to a large mixing bowl and add the remaining stuffing
ingredients and mix well.
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.
Stuff the rabbit with the cooled stuffing and place in a casserole, surrounding
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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