Roasted Rabbit With Relishing Stuffing Recipe
Ingredients
| Rabbit | 1 Pound, pounded | |
| 1/4" slice of lemon | ||
| Melted butter | 1/4 Cup (16 tbs) | |
| Summer savory | 1/2 Teaspoon, finely chopped | |
| Ground pepper | 1/2 Teaspoon | |
| Flour | 1 Teaspoon | |
| Salt | 1 To taste | |
| 1 1/2 cups fine bread crumbs from stale but not dry homemade bread | ||
| 1/4 cup finely chopped ham or lean bacon | ||
| Melted butter | 1/4 Cup (16 tbs) (For the Stuffing:) | |
| Grated rind of 1/2 lemon | ||
| Parsley | 1 Teaspoon, minced (For the Stuffing:) | |
| Summer savory | 1 Teaspoon, crushed (For the Stuffing:) | |
| Salt | 1/4 Teaspoon (For the Stuffing:) | |
| Few grains of cayenne pepper | ||
| Ground mace | 1/4 Teaspoon (For the Stuffing:) | |
| 2 eggs, lightly beaten | ||
| Parsley -to garnish | ||
Directions
Remove head.
Dry rabbit.
Wipe rabbit all over with lemon slice, pressing the juice out as you do so.
To make the stuffing, combine all the ingredients.Work well together with the hands.
Fill the cavity with the loose forcemeat stuffing.
Skewer shut.
Lay on a rack in an open roasting pan.
Leave a few minutes to dry.
Brush one side with melted butter and sprinkle on half the summer savory and half the pepper.
Turn the rabbit on the other side and repeat reserving as much of the butter as remains for basting the rabbit.
Roast at 350 degrees for 30 minutes per pound, basting frequently, first with the rest of the melted butter and then with the accumulated pan juices.
Halfway through the cooking time, turn the rabbit onto its other side and continue roasting and basting.
10 minutes before the end of the calculated roasting time, sprinkle the flour evenly over the rabbit.
Return to the oven.
Baste twice more to set the crust to a nice crisp golden brown.
Remove from the oven, salt both sides.
Place on a preheated platter and garnish lavishly with parsley.
Dry rabbit.
Wipe rabbit all over with lemon slice, pressing the juice out as you do so.
To make the stuffing, combine all the ingredients.Work well together with the hands.
Fill the cavity with the loose forcemeat stuffing.
Skewer shut.
Lay on a rack in an open roasting pan.
Leave a few minutes to dry.
Brush one side with melted butter and sprinkle on half the summer savory and half the pepper.
Turn the rabbit on the other side and repeat reserving as much of the butter as remains for basting the rabbit.
Roast at 350 degrees for 30 minutes per pound, basting frequently, first with the rest of the melted butter and then with the accumulated pan juices.
Halfway through the cooking time, turn the rabbit onto its other side and continue roasting and basting.
10 minutes before the end of the calculated roasting time, sprinkle the flour evenly over the rabbit.
Return to the oven.
Baste twice more to set the crust to a nice crisp golden brown.
Remove from the oven, salt both sides.
Place on a preheated platter and garnish lavishly with parsley.
Chef
