Roasted Stuffed Rabbit

Anelia TerzievaAnelia Terzieva
Novice
776303
Nadia Galinova
Translated by
Nadia Galinova
Roasted Stuffed Rabbit
Image: Mincho
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27/06/2022
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Preparation
60 min.
Cooking
120 min.
Тotal
180 min.
Servings
4
"When the rabbit is well prepared, no one asks if it was wild or domestic"

Ingredients

  • rabbit - 1 whole + livers
  • rice - 1 and 1/2 cups
  • field mushrooms - 5.3 oz (150 g)
  • carrot - 1 pc.
  • bacon - 3.53 oz (100 g)
  • parsley - 1/2 bunch
  • spring onions - 1 bunch
  • garlic - 4 - 5 cloves
  • salt
  • black pepper - by taste
measures

How to cook

All of the lard products are finely chopped - bacon, carrots, garlic cloves. Along the entire length of the rabbit, make deep cuts with a sharp knife and in each hole, place the cut products for larding.

Cut the spring onions into small pieces and the mushrooms into slices. Fry them sequentially in a little fat. Add the rice and parsley, which you also need to cut into small pieces.

Add a little water to the filling in the pan and leave it to simmer for about 5 minutes on low heat. After filling the rabbit, close it with the help of toothpicks. Of course, you can sew it.

Roast the rabbit at about 360°F (180°C) for about an hour and a half or two, by using a deeper baking pan and adding a little water to the meat. Remove the foil, pour the rabbit with a little of the resulting sauce and roast it for another 15-20 minutes or until it aquires a brownish crust.

It is very important to carefully remove the thread or toothpicks before serving.

For a more aromatic filling, we sometimes add bolete mushrooms - dried, fresh or frozen.

For a crispier crust, you can rub the rabbit with a mixture of your favorite spices, to which you have added a little flour.

The Roasted Stuffed Rabbit is very tasty.

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