Tuesday, September 21, 2010

Stuffed Rabbit Armagh

1 whole rabbit
3 T olive oil
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2 T flour
2 c breadcrumbs
2 lg cooking apples, chopped
1 T thyme
1 T salt
1 egg
3 T butter
1 lg onion, chopped
2 T parsley
1 T sugar
pepper

Wash and pat dry rabbit, then rub with olive oil. In skillet, melt 2 T butter and onions, fry til soft. Add apples, fry til soft. Add remaining butter, remaining ingredients, and fry until browned. Place rabbit in casserole, stuff with stuffing mix, place excess stuffing around rabbit. Add about 1 cup chicken broth, cover with foil, and bake for 2 hours at 350. Add more broth as necessary to keep stuffing from drying.

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