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Roast Rabbit recipe (Meat)

Yield: 4 servings

1   rabbit
1/3 cups rabbit stock
¼ cups chopped water chestnuts
2 teaspoons soy sauce
¼ teaspoons ground dry ginger
some   salt and pepper
2 cups soft bread crumbs
¼ cups minced celery
2 tablespoons minced onion
2 teaspoons cooking oil
1 tablespoon butter
½ teaspoons paprika
2 tablespoons marmalade
2 teaspoons steak sauce

Posted by Margo on Nov 16, 2010


Heat oil in a small skillet. Add onion and celery, saute until soft. In a large bowl, mix onion, celery and next 7 ingredients. Spoon into cavity of rabbit, fasten with skewers. Blend butter and paprika, brush on surface of rabbit. Roast, covered, at 350°F for 50 min. after juices begin to sizzle. Mix marmalade and steak sauce, spoon over rabbit. Roast uncovered, 20 minutes longer.

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