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Any good rabbit recipes?
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<blockquote data-quote="WattsRene" data-source="post: 684917" data-attributes="member: 52675"><p>This one must be good:</p><p><strong>Baked Stuffed Rabbit</strong></p><p>SHOPPING LIST: fine bread crumbs, dairy sour cream, flour, margarine, onions, pepper, salt, salt pork, savory, rabbit</p><p><strong>INGREDIENTS</strong></p><p>rabbit, 4 cups of fine bread crumbs, 2 tbsp. onions, 1/4 cup margarine, three or four thin slices of salt pork, 1/2 tsp. salt, 2 tbsp. savory, 1/4 tsp. pepper.</p><p>Gravy: 2tbsp. flour, dairy sour cream</p><p>Pastry: 1/3 cup margarine, 1 cup flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 or 3 tbsp. cold water.</p><p><strong>INSTRUCTIONS</strong></p><p>Dressing</p><p>In a mixing bowl, mix together 4 cups of bread crumbs, 2 tbsp. of chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper.</p><p><strong>Cooking</strong></p><p>Stuff the rabbit with the dressing and fasten with skewers.</p><p>Place in roasting pan and lay four or five slices of fat port across the top.</p><p>Add a little water and cover the pan</p><p>Bake at 350F degrees or until the meat is tender (about 25 minutes per pound.)</p><p>Remove from oven and make gravy. <strong>Gravy</strong></p><p>Skim fat from cooking liquid, reserving 2 tablespoons.</p><p>In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour.</p><p>Gradually stir in 1 cup of the liquid remaining in the roasting pan from the meat.</p><p>Cook, stirring until thickened.</p><p>Mix in 1 cup of dairy sour cream and heat thoroughly.</p><p>Pour the gravy over the rabbit and cover with pastry. (See recipe which follows.) Return to oven.</p><p>Bake at 450F degrees until the pastry is browned.</p><p>Serve at once</p></blockquote><p></p>
[QUOTE="WattsRene, post: 684917, member: 52675"] This one must be good: [B]Baked Stuffed Rabbit[/B] SHOPPING LIST: fine bread crumbs, dairy sour cream, flour, margarine, onions, pepper, salt, salt pork, savory, rabbit [B]INGREDIENTS[/B] rabbit, 4 cups of fine bread crumbs, 2 tbsp. onions, 1/4 cup margarine, three or four thin slices of salt pork, 1/2 tsp. salt, 2 tbsp. savory, 1/4 tsp. pepper. Gravy: 2tbsp. flour, dairy sour cream Pastry: 1/3 cup margarine, 1 cup flour, 1 tsp. baking powder, 1/2 tsp. salt, 2 or 3 tbsp. cold water. [B]INSTRUCTIONS[/B] Dressing In a mixing bowl, mix together 4 cups of bread crumbs, 2 tbsp. of chopped onion, 1/4 cup of soft margarine, 1/2 tsp. salt, 2 tbsp. savory, and 1/4 tsp. pepper. [B]Cooking[/B] Stuff the rabbit with the dressing and fasten with skewers. Place in roasting pan and lay four or five slices of fat port across the top. Add a little water and cover the pan Bake at 350F degrees or until the meat is tender (about 25 minutes per pound.) Remove from oven and make gravy. [B]Gravy[/B] Skim fat from cooking liquid, reserving 2 tablespoons. In a saucepan, heat the 2 tbsp. fat and blend in 2 tbsp. flour. Gradually stir in 1 cup of the liquid remaining in the roasting pan from the meat. Cook, stirring until thickened. Mix in 1 cup of dairy sour cream and heat thoroughly. Pour the gravy over the rabbit and cover with pastry. (See recipe which follows.) Return to oven. Bake at 450F degrees until the pastry is browned. Serve at once [/QUOTE]
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