Roasted Rabbit with Stuffing

"We`re not going to bother trying to convince you how tasty it is, we`ll just open the door to let the aroma do that for us."
Preparation30 min.
Cooking120 min.
Тotal150 min.
Be the first to cook this recipe
  • Views171
  • Views per month2
  • Views per week1
  • Rating4.3 out of 5


  • rabbit - 1 of about 3.5 lb (1.5 kg)
  • rabbit offal - 5.5 oz (150 g)
  • rice - 2/5 cup (100 g)
  • mushrooms - 3.5 oz (100 g)
  • butter - 2/3 cup (150 g)
  • red wine - 2/3 cup (150 g)
  • onions - 1 head
  • bay leaf - 3
  • black pepper
  • salt
  • parsley


Fry the chopped giblets - liver, kidneys and heart, and then add the onion chopped into small pieces, mushrooms, black pepper, salt, parsley and rice. Pour 1 1/5 cups (300 g) of water in and put the stew over low heat until the complete evaporation of the water.

Stuff the rabbit and stitch it closed. Put it in a baking pan, pour the wine and oil, sprinkle with pepper and salt. Add 4/5 cup (200 ml) of water, put in bay leaves and cover the container with foil.

Bake the dish for 90 minutes at high heat (the recipe is for a young tame rabbit - if wild, you need to marinate in advance and bake for a longer period).

Optionally, you can leave it in for an additional 10 minutes with the foil on to give it the desired golden tan.
find similar recipes here

5 1
4 2
3 0
2 0
1 0
Give your rating:


Be the first to comment on Facebook