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Ingredients
- 2 lbs. rabbit
- 1 clove garlic
- 1 lg. onion, sliced
- 1/3 c. sliced celery
- 1/3 c. sliced mushrooms
- 3 tbsp. butter
- 1 1/4 c. cornbread stuffing
- 1/3 c. minced pecans
- 1/4 teaspoon sage
- 1/8 teaspoon pepper
- 2 c. boiling water
- 2 teaspoon instant chicken bouillon
- 4 med. carrots
Directions
- Line 9 x 13 inch baking pan with foil. Rub cut edges of garlic over surface and cavity of rabbit. Wrap in saran wrap; chill 1 hour. Saute/fry half onion, celery, and mushrooms in butter till tender. Combine stuffing mix, pecans sage, and pepper. Dissolve bouillon in water. Mix 1/4 c. into stuffing; set aside rest. Preheat oven to 350 degrees. Fill rabbit with stuffing; secure flank skin. Place rabbit on its side in pan with remaining onion slices underneath and on top. Add in remaining bouillon and carrots. Cover with foil. Bake 1 1/2 hrs. For gravy, strain broth from pan. In sauce pan; stir water into flour till smooth. Add in broth and bouillon. Bring to boil, stirring till thickened. Add in parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 135 | 47% |
| Total Fat 15.21g | 19% |
| Saturated Fat 5.34g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 248mg | 10% |
| Potassium 538mg | 15% |
| Total Carbs 11.71g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.45g | 2% |
| Protein 24.51g | 39% |
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