Best 2 Stuffed Rabbit Recipes

Prepare to embark on a culinary journey with stuffed rabbit, a dish rich in history and flavors. This comprehensive guide presents a collection of delectable stuffed rabbit recipes, each offering a unique take on this classic delicacy. From the traditional French Lapin Farci to the aromatic Moroccan Stuffed Rabbit with Dried Fruits and Nuts, these recipes promise an explosion of textures and flavors. Whether you prefer a simple yet comforting dish or an extravagant feast, this article has something for every palate. Discover the secrets of preparing succulent rabbit meat, mastering the art of stuffing, and creating a flavorful sauce that elevates the entire experience. With step-by-step instructions and expert tips, you'll be able to recreate these restaurant-worthy dishes in the comfort of your own kitchen. So, gather your ingredients, sharpen your knives, and get ready to indulge in the delightful world of stuffed rabbit.

Here are our top 2 tried and tested recipes!

CAJUN-STYLE STUFFED RABBIT LEGS

Cajun-Style Stuffed Rabbit Legs image

John Folse, a chef and educator in Louisiana, shared this recipe for legs of rabbit boned and stuffed with crabmeat and served with a light red-wine sauce.

Provided by Craig Claiborne

Categories dinner, project, main course

Time 1h45m

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 large rabbit legs with thighs attached, about 1 1/2 pounds total
6 tablespoons finely chopped onion
6 tablespoons finely chopped celery
4 tablespoons thinly sliced carrot rounds
2 tablespoons syrup, preferably cane syrup
10 tablespoons dry red wine
4 fresh basil leaves, coarsely chopped
5 leaves fresh tarragon, coarsely chopped
1/2 teaspoon coarsely chopped fresh thyme leaves
1/4 teaspoon cayenne pepper
Salt to taste, if desired
1 1/2 cups water
1/2 pound lump crab meat, picked over to remove all traces of shell or cartilage
2 tablespoons butter
1/4 cup finely chopped green or yellow sweet pepper or a combination of both
1 tablespoon finely minced garlic
1 teaspoon Creole-style mustard
1 teaspoon dry sherry
1 tablespoon freshly squeezed lemon juice
1/2 cup fine fresh bread crumbs
1/4 cup heavy cream
Freshly ground pepper to taste

Steps:

Using small knife or boning knife, starting at top of each thigh bone, cut meat from bone, pushing and scraping as necessary, down to the leg bone. Cut off and reserve thigh bones. Leave leg bone intact and attached to boned thigh.
Place pieces in a flat dish and sprinkle with 4 tablespoons each of chopped onion and celery, carrot rounds, syrup, 2 tablespoons wine, basil, tarragon, thyme, 1/8 teaspoon cayenne and salt. Blend well and set aside to marinate, preferably overnight in refrigerator.
Meanwhile, heat oven to 450 degrees.
Place reserved rabbit bones in one layer in a small skillet and place in oven. Bake until well browned, 30 to 40 minutes. Remove from oven but do not turn off oven. Add remaining 8 tablespoons of wine and the water and bring to boil on top of stove. Cook, stirring occasionally, about 20 minutes, or until liquid is reduced to about 1/2 cup. Discard bones and set sauce aside.
Put crab meat in a bowl. Heat butter in a small skillet and add remaining 2 tablespoons each of onion and celery, along with sweet pepper and garlic. Cook briefly, stirring, and add to crab meat. Add mustard, remaining 1/8 teaspoon cayenne, sherry, lemon juice, bread crumbs, cream, salt and pepper to taste. Blend well with fingers.
Open up thigh cavity of each leg and fill with equal portions of crab mixture. Press around top of thigh to compact the filling. Arrange stuffed legs in one layer in a baking dish. Bake in oven 30 minutes.
To serve, cut each thigh crosswise into four pieces of equal size. Serve with the reheated sherry sauce spooned over.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 9 grams, Sodium 899 milligrams, Sugar 10 grams, TransFat 0 grams

STUFFED RABBIT

Stuffed Rabbit image

A nice baked stuffed wabbit! I use oatmeal for the stuffing because I cannot eat bread products, You can always substitute breadcrumbs instead.

Provided by David04

Categories Rabbit

Time 3h4m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs rabbit, whole
1 lb turkey sausage, lean
1 cup oatmeal, uncooked instant plain
1 onion, chopped
1/2 cup celery, chopped
1/2 cup carrot, chopped
1/2 cup mixed mushrooms, portabella chopped
1 apple, cored, peeled and chopped
1 egg
1 cup beef broth
1 bay leaf
2 teaspoons sage
2 teaspoons parsley
2 teaspoons rosemary
dried cranberries
white wine vinegar

Steps:

Wash the rabbit with white wine vinegar.
Soak the rabbit in salt and water for at least one hour.
Preheat oven to 350F degrees.
Pat dry the rabbit.
Season inside and out with salt and pepper.
Mix the sausage, oatmeal, celery, carrots, mushrooms, apple, egg, sage, rosemary, parsley and onions (optional cranberries) together in a mixing bowl. Stuff inside the cavity of the rabbit.
Tie closed with cooking twine.
Place rabbit in a casserole baking dish, surround with excess stuffing inside foil, add well-seasoned beef stock, bay leaf and cook for 1 3/4 hours, or until tender.
Cut off twine and serve.

Nutrition Facts : Calories 473.2, Fat 23.8, SaturatedFat 8.9, Cholesterol 166.4, Sodium 620.6, Carbohydrate 16.7, Fiber 2.7, Sugar 4, Protein 45.8

Tips for the Perfect Stuffed Rabbit:

Choose the right rabbit: Look for a meaty rabbit that is about 2-3 pounds. A larger rabbit will be more difficult to cook evenly.

Stuff the rabbit loosely: The stuffing should not be packed tightly, as this will prevent the heat from circulating properly. Leave some space for the stuffing to expand as it cooks.

Use a flavorful stuffing: The stuffing is what will give your rabbit its flavor, so make sure to use a variety of herbs, spices, and vegetables. Some popular stuffing ingredients include bread crumbs, sausage, apples, and nuts.

Roast the rabbit at a high temperature: This will help to brown the meat and give it a crispy skin. Start by roasting the rabbit at 450 degrees Fahrenheit for 30 minutes, then reduce the heat to 350 degrees Fahrenheit and continue roasting for another 45 minutes, or until the internal temperature of the rabbit reaches 165 degrees Fahrenheit.

Let the rabbit rest before carving: This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Stuffed rabbit is a delicious and impressive dish that is perfect for a special occasion. By following these tips, you can ensure that your stuffed rabbit turns out perfectly every time.

Remember to choose a rabbit that is the right size, stuff it loosely, use a flavorful stuffing, and roast it at a high temperature. With a little care and attention, you can create a dish that will wow your guests.