Stuffed rabbit, armagh style (irish)

Yield: 6 servings


1 Rabbit

2 oz Flour

2 cup Breadcrumbs

2 large Cooking apples

1 tsp Thyme

1 tsp Salt

1 Egg

2 oz Butter


1 large Onion

2 tsp Parsley

1 tsp Sugar

1 oz Butter

Pepper to taste


Directions: wash and dry rabbit.

Chop onions and fry gently in 2 oz of the butter.

Peel apples and chop; add to onions and fry until soft.

Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter.

Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 ¾ hours, or until tender, at 350 degrees