Post by Paulinemom on Aug 25, 2007 15:06:40 GMT
This one I think is great.....I cook it a couple of times a year and one of those times is normally just before Xmas.
INGREDIENTS..
1 whole rabbit
8 rashers of streaky bacon
2 tbls red wine
To make stuffing
1 tin of apricots
50g walnuts, chopped
1 juice of orange
little grated rind
4 oz bread crumbs
1 beaten egg
Salt and black pepper
METHOD:-
Cut apricot in pieces, place all other stuffing ingredients into a bowl mix together. Fill the rabbit with the stuffing. Preheat oven: 200C / 400F, gas mark 6. Place rabbit in roasting tin cover with bacon and place tin foil on top for 1 hour.
Remove foil and bacon, baste rabbit, roll the bacon and place rabbit and bacon rolls back in the roasting tin for a further 15 minutes.
Take out of the oven add wine to pan juices to make a thin gravy. Serve the rabbit with roast potatoes and red cabbage and cranberry sauce.
INGREDIENTS..
1 whole rabbit
8 rashers of streaky bacon
2 tbls red wine
To make stuffing
1 tin of apricots
50g walnuts, chopped
1 juice of orange
little grated rind
4 oz bread crumbs
1 beaten egg
Salt and black pepper
METHOD:-
Cut apricot in pieces, place all other stuffing ingredients into a bowl mix together. Fill the rabbit with the stuffing. Preheat oven: 200C / 400F, gas mark 6. Place rabbit in roasting tin cover with bacon and place tin foil on top for 1 hour.
Remove foil and bacon, baste rabbit, roll the bacon and place rabbit and bacon rolls back in the roasting tin for a further 15 minutes.
Take out of the oven add wine to pan juices to make a thin gravy. Serve the rabbit with roast potatoes and red cabbage and cranberry sauce.