ROAST RABBIT

With Thanksgiving approaching my husband and I were wondering what to prepare to be festive but not turkey meat. Last week grocery shopping we found rabbit meat. We both like it and it is hard to get as not many people buy it. But for us, here it was our Thanksgiving dinner. At home my husband cut it up while I started to look for a recipe. Finally I found it, the only problem was that it was a stuffed rabbit recipe,... the rabbit had to be in one piece. However I decided that anyway I will go for it. I made the stuffing and I placed between the rabbit meat pieces and we had a delicious meal.

What I would change next time, -beside keeping the rabbit a whole-, (1) not use any salt, the soya sauce has enough and (2) put more fruit, - cranberry, apple, dried apricot, plums etc.,- in the stuffing.

Bon Appetit !!!!

This is a nice stuffed rabbit recipe, great for Easter or Thanksgivings feast. The Oriental flavourings in the stuffing will go well with yams and garden vegetables. Preparation time, 45 minutes; Cooking time, 1.5 hours. Serves 4.

10 mL cooking oil, 2 tsp
30 mL finely minced onion, 2 tbsp
60 mL finely minced celery,1/4 cup
480 mL soft bread crumbs, 2 cups
2 mL salt, 1/2 tsp
1 mL pepper, 1/4 tsp
1 mL ground dry ginger, 1/4 tsp
10 mL soya sauce, 2 tsp
60 mL chopped water chestnuts, 1/4 cup
80 mL chicken broth or rabbit stock, 1/3 cup
1 rabbit, about 1.5 kg
15 mL soft butter, 1 tbsp
2 mL paprika, 1/2 tsp
30 mL marmalade, 2 tbsp
10 mL bottled steak sauce, 2 tsp
Heat oil in a small skillet. Add onion and celery, sauté until soft.  In a large bowl,
mix onion, celery and next 7 ingredients. Spoon into  cavity of rabbit, fasten with
skewers. Blend butter and paprika, brush  on surface of rabbit. Roast, covered,
at 180°C (350°F) for 50 minutes after juices begin to sizzle. Mix marmalade and steak
sauce, spoon over  rabbit. Roast uncovered, 20 minutes longer.