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Stuffed Rabbit with Pork and Sauerkraut

Dobrinka PetkovaDobrinka Petkova
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Stuffed Rabbit with Pork and Sauerkraut
Image: Dobrinka Petkova
20/10/2016
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  • Rating5 out of 5
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Preparation
40 min.
Cooking
180 min.
Тotal
220 min.
Servings
10
"Only a true culinary genius would think of stuffing a rabbit with pork, for which we thank him with all our heart."

Ingredients

  • rabbit - 4.5 lb (2 kg)
  • rice - 2/5 cup (100 g)
  • onions - 1 head
  • mushrooms - 2 - 3
  • carrots - 1/2
  • livers - 1, the rabbit's
  • paprika
  • black pepper
  • rosemary
  • savory
  • sauerkraut - 1/2 head
  • pork - 12.5 oz (350 g)
  • oil
  • bacon - 7 oz (200 g)
measures

How to make

Clean and wash the rabbit.

In a little oil, saute the onion, carrot, livers and rice. Pour in a little water and the spices. Fill the rabbit with the resulting mixture. Sew its opening closed with thread and smear the rabbit with a mixture of salt, paprika and a little oil.

Cut the sauerkraut into strips and the meat into cubes. Add a little paprika and black pepper, stir well and pour into a suitable oven dish or pot.

Put the rabbit on top and cover it with strips of bacon. Pour in a little water, cover with foil and bake at 350°F (175 °C) for about 2 1/2 - 3 hours.

Toward the end, remove the foil and bake finished.

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