Roast Rabbit
- Rabbit
- Parsley
- Thyme
- Celery seed
- Butter
- Salt
- Pepper
- 1 piece loaf bread
- 1 egg yolk
- Milk
- Cream
Stew the rabbit.
After boiling the haslet and liver, stew with parsley, thyme, celery seed, butter, pepper and salt for gravy.
Soak a piece of bread for a short time in water. Mix with it the egg yolk and some butter for stuffing. Soak in milk and cream.
Sprinkle the inside of the rabbit with pepper and salt. Fill with the dressing. Sew it up. Roast or bake quickly at 400°F.
After boiling the haslet and liver, stew with parsley, thyme, celery seed, butter, pepper and salt for gravy.
Soak a piece of bread for a short time in water. Mix with it the egg yolk and some butter for stuffing. Soak in milk and cream.
Sprinkle the inside of the rabbit with pepper and salt. Fill with the dressing. Sew it up. Roast or bake quickly at 400°F.
Submitted by Nov 7, 2009
15 min
30 min
45 min