Rabbit

Rabbit meat is sold fresh or frozen year round. It can be used to replace chicken in many recipes, including stews and casseroles, or roasted whole.

• Vegetable oil
• Onion, minced
• Celery
• Bread crumbs
• Salt
• Pepper
• Chicken broth
• Whole rabbit, washed and patted dry
• Butter, melted
• Marmalade
• Honey

1. Preheat oven to 350 degrees.
2. Heat the vegetable oil in a frying pan over medium heat.
3. Add the onions and celery and cook for five minutes or until tender.
4. Combine the cooked vegetables with the bread crumbs, salt, pepper and chicken broth in a large bowl.
5. Stuff the bread mixture into the cavity of the rabbit. Secure the legs of the rabbit with kitchen twine or skewers. Place the entire rabbit in a lightly greased roasting pan.
6. Roast for 50 minutes, or until the juices run clear.
7. Combine the melted butter, marmalade and honey in a small bowl. Brush the mixture over the rabbit and cook for an additional 20 minutes.
8. Allow to cool, remove stuffing, carve and enjoy.